Newb trying to understand bad manual

[Silvergrizz]

Grizz, let me be the first to say I am the guy who caused the firestorm on your post and for that I apologize.  After reading your more detailed explanation I am still confused by exactly what you were doing other than you were smoking a brisket that had apparently been cured for pastrami or Montreal Smoked Meat.  Was your Auber PID controlling the Bradley heating element and if so were you running both the smoke generator and the heating element in the tower?  If so, then you weren't running a cold smoke.  That is where my original concern came from.  If the tower temp was at 200 for the entire 16 hours then your brisket should be fine.  If the Auber was set correctly but the tower only got to 167 after 16 hours I would still have some concern about the brisket, depending on how it was cured.

I'm sorry for being thick headed but I'm still not exactly clear about your explanation.  Perhaps I am just confused on your terminology.  In fact, I'm pretty sure that is the case.  I will yield to the more qualified folks.  Take their advice.

Hi KyNola, no need to apologize, you were just expressing a genuine concern about a possible safety issue and that is what I love about this board. You are correct in that I am not sure yet if it is Pastami or Montreal smoked meat, but it was cured. The smoke generator is on set up in a Bradley cold smoke adapter. The Auber does control the smoker itself. I am not quite sure which temp to use. The brisket was so big, it occupied the entire second rack from the bottom. I didn't want the SG inside the smoker as I was concerned about additional potential for fire overnight.  Regarding the temps, the Auber was above the brisket and the Maverick below. I also had two probes in the brisket. One in the flat and one in the point. temp difference was never over 10F between the two and they eventually evened out after about 10 hours and the the brisket was at 140 by then. The tower temp below the brisket was over 200 in 90 minutes and remained there for the balance of the time. As I get a better grip on this I hope my terminology gets better. I certainly see how the confusion started as I did not include all the details of the process. Thanks for looking out for me. Here is a pic of my setup.



Grizz

[Silvergrizz]

I finished a 16 lb brisket on Wednesday, the overnight temp was -16C. I had the SG set up for cold smoking, using smoker only it hit 167F and brisket topped out at 150IT after 20 hours.

Let me make sure I am correct here.  You smoked a brisket at an air temp of 3.2 degrees Fahrenheit using a cold smoke set up using only the smoke generator and the temp in the tower hit 167F and the brisket hit 150F after 20 hours?  First question is what were you using to monitor temps in the tower and the brisket? Second question is why did you take a brisket to only 150F?  The last is a simple statement.  If what you described is true, your brisket may have been in the danger zone way too long to be safe to consume.

I'm not trying to be a $hit here and if I have misinterpreted your post please tell me and I will be more than happy to apologize.

Ummmm yeah.

I been using my Bradley's for years in many ways and in the NE PA Elements and never had temps like this with just the gen on.

Ditto with Ky

Apreciate the concern, SG was only on during first 4 hours of smoke, off after that. This is my first brisket and I understood the process should be slow. Did not mean to hijack thread.

Grizz

[Silvergrizz]

No problem with that Grizz.

Based on your temps it would appear the curred brisket was exposed to roughly 207 F temps for the duration of the cook. Add to that the fact it is curred it's fine.

I always like to control the temps the meat is exposed to so I always try to have the Auber TC located below the lowest rack. Certainly in your case you had the Maverick there so you could watch those temps as well.

Let us know how it turned out!  ;)

Mike
[/quote]

I will start a new thread once finished

Thanks
Grizz

[KyNola]

NOW it makes sense!  Thanks Grizz.

I apologize to the Forum members for any confusion I may have caused.

Smoke on Grizz!

[Tenpoint5]

Switch your temp probes Grizz put the Auber probe on the bottom. That will control your temp inside the cabinet a little closer with less drastic temp swings