Sunday Sunday Sunday

[Bucky]

In my bad sports announcer voice.  I've been commissioned by several friends to cook for their Super Bowl party.  They had me order 3 Kurobuta butts, 10 racks of B.B. ribs and a brisket.  Yes, I know it's a lot of meat.  It's a large crowd though.  I just started heating up the BDS @ 8:45am today (Pacific time)  They want to munch on the ribs during the first half of the game then chow down during halftime.  Here are my questions...
- The butts came boneless each between 7.5 and 7.75 lbs.  I've cooked a few dozen butts but they have all been bone in.  Is the cook time shorter for boneless and should I tie them to help cook evenly?
- I'm cooking the brisket "Pachanga style", which is a first for me.  They requested true Texas style brisket.  I'm planning on putting in the butts and brisket first.  Will the Pachanga set up smoke the butts differently?
- Obviously, due to space problems, I'll be pulling the butts out after smoke and finish in my kitchen ovens.  I'm still a little confused on the smoke times for the Pachanga style brisket.  Seems like 4 to 6 hours of smoke.  No smoke for several hours then 4 to 6 more hours of smoke at the end.  Is this correct?

Wish me luck.  Lord knows I'll be busy until halftime tomorrow.

Bucky

[classicrockgriller]

I think you should have started yesterday. ;D

IF it were me and I was just getting started with the load you got.

I would start with the butts and after the smoke time, move them to the Oven

and cont. cooking at 210 to 220 till you get the IT you want.

They could take 20 hrs to reach 200 IT.

After the Butts are in the Oven, start your Brisket.

That is probably going to take 12 to 16 hrs itself.

If you have to you can finish it up in the oven.

That many ribs is probably 7 hrs of cook time.

I would loose tie the butts.

Smoke for the Brisket is 4 to 5 to 6 hrs at start, but you can add more smoke if that is what you like.

I do sometimes, but I like smoke.

[MPTubbs]

I smoke my Briskets and butts until the IT hits around 155* to 160*.

Takes anywhere from 7 to 10 hours.

Like CRG I like my smoke also!

[squirtthecat]

Ditto what CRG said.

Start now.   Stay hydrated.   Sleep Monday.

[Bucky]

Thanks guys.  Sounds like good advice.  I'm lucky to have 2 sets of double ovens in my kitchen.  Total of 4 wall mounted ovens.  So, I feel good about having options should things go south.  I plan on putting in the butts in about 45 minutes.  11am pacific time.  Oh, it's raining here in San Francisco today.  Check out my redneck solution. It looks like a third world shanty town.  HA!

[Pachanga]

You described my smoke formula just about right. 

I do not think there is a wrong answer as to smoke time.  It is a preference item.  It will also depend on the wood type.  Some woods are overpowering, others very mild. What the other guys have said is just right for each of them.

I use mostly apple, 1/4 hickory (or less) and 1/4 oak (or less) with a few pucks of mesquite thrown in.  I load the Bradley to the top and let it go.  When that is finished,  I add a few more pucks and then I stop the smoke.  About two to four hours before finishing, I fire the smoker back up again, finishing with the same blend.  This is the procedure for three or four briskets but I also use it on a single with maybe a few less pucks.  I am smoking most of the time with only 4 or so hours of shut down time.

I arrived at this formula by no apparent reasoning.  I just liked it.  I enjoy the smoke smell rising out of the smoker and that is what I was familiar with using stick burners.  I went to apple because it is a mild wood.  I used some stronger woods and they were just that; too strong for long term smoking.  Using these milder woods costs more money where a stronger wood could be used less and probably achieve similar results.  The enjoyment of smoke wafting through the air is worth a few pucks to me.

If I were looking for a shorter smoke time, I would use oak, hickory and a few pucks of mesquite.

If in doubt, smoke this brisket with less rather than more.  Too much smoke can hurt your product.  The next time, adjust by adding more until you hit to your personal preference set point.

Smoke is just one part of the flavor profile.  Bark, moisture, the flavor of the meat all combine.  I hope you enjoy Brisket Pachanga.  It certainly comes close to what I know as Texas Brisket. 

Again, I just enjoy the smoke rise.

Good luck and prolonged smoking,

[Pachanga]

Just saw the redneck shanty.  I am happy to know that rednecks exist in San Fran. 

Let us know how things turn out.  Don't be afraid when that brisket turns almost black.  That's not burn.  That is flavor.

Good luck and slow smoking,

Pachanga

[Bucky]

Thanks Pachanga.  Yep.  I'm about the only redneck in the city.  My neighbors (only about 6" from my house.. ahh city living) love when I smoke.  You can smell the smoke for two blocks.  Last question for now.  I put tinfoil over the back part of the drip v and a half pan replaces the original puck bowl?

[Pachanga]

Yes.

The pans I get are called half steamer table pans I believe.  They fit perfectly and cover the whole bottom.  I believe there is a photo here.  Also a photo of the foil covering the the V tray.  Keep it loose so that the heat comes out of the vents and is forced forward to the rim of the foil.  This really evens out the heat for me.  Don't cover the drain hole.  You better get to smoking.

http://forum.bradleysmoker.com/index.php?topic=12061.0

Pachanga

[classicrockgriller]

Bucky also a 13x9x2 disposible cake pan works perfect.

They come in 2's at Wally World for about $2.30.

[Bucky]

Hmmm.  The butts are out and in the kitchen ovens.  The brisket has only been 1.5 hours and IT has climbed to 132.  It weighs 8.22 lbs.  Brought it up to full room temp before putting it in the BDS.  I'm using a brand new Maverick tonight.  The box temp is steadily climbing and is at 185 now.  It seems accurate.  Does this IT temp sound right?  I'm pretty sure I inserted the probe in the thickest part and it's not poking through the meat.  Just thought I'd check with you guys before I peak and use a regular thermometer to cross check.

Thanks
Buck

[classicrockgriller]

Not gonna say not, but don't seem right.

If your cabinet temp is 210 or so I would just let it run and check it after the smoke .

[Bucky]

Just hit 5 hours of smoke and IT is 172 and cabinet is 205.  It is getting dark but not black yet.  I'll do some temp readings when the smoke stops at the 6th hour.

[Bucky]

Headed down the final stretch.  Sure could use some help with two last questions.
- Brisket was down after 13.5 hours of smoke at 6:00am today.  Hit IT between 195 and 200.  Plan on serving it at halftime.  I'm guessing sometime between 5:30 and 6:30 local time.  It's FTC but don't know if it can stretch that long.  What is my best option?

- I put in 5 racks double loaded with 10 B.B. ribs @ 6:15am.  Was planning on doing 3.25 hours of smoke but don't know how long to finish up such a big load with Foil and the glazing stage.  CRG said it would take about 7 hours total but don't know the breakdown of phases.

Thanks and I promise not to bother you guys anymore with this smoke.

[KevinG]

I haven't done an FTC yet, but heard they last a good long while if done correctly. If worse comes to worse you can reheat.