Dampner setting

[West Coast Kansan]

The box temp will 'likely' be fine.  Icerat4 leaves his temp full right with the vent wide open all night and has not lost a butt yet. He does a lot of them. You have more lbs and you have to pull the bean and fill the water at mid night. It is also pretty cold outside by San Diego standards. So as the story goes grit your teeth and go to sleep.  But then I am a Digital Smoker so I set mine at 220 and sleep well.  If in doubt I am thinking that pony keg your saving for the game is in real danger. Really everything says - it is doing fine.  It will be fine... low and slow.

[terryrichards]

Thanks,

TR

[terryrichards]

Ok before I went to bead I opened the vent wide open just to be safe. Got up at 5:30 am couldn't stand it any longer. Box temp was at 200f on the nose Brisket internal was 180f sprayed some apple juice on the butts again and took the brisket inside. Wraped in a heavy towel right away and prepared the cooler. put it in the cooler at 5:45am. Checked the butts internal and one was 200f and the other was 205f. So I pulled them right away wraped them up and put in the cooler. By no means did I have a disaster everthing looked and smelled great so good that the dog won't leave me alone and he is laying in front of the cooler "guarding" it.

Did the butts cook to fast being on the bottom rack?? Should I have moved everything up when I pulled the beans out?? The butts used up 2 rack spaces the brisket one and the beans one.

I put a pound of bacon in this morning to smoke for and hour so that I can put them in the beans.

I plan on doing some cheese tomorrow. I bought 5 lb of sharp chedder 2 lb of colby jack and today I will get some pepper jack. Right now I have hickory, mesquite and cherry bisquetts. Scheels here in town has other flavors any reccomendations??

Can't wait until game time to try everything.

Thanks again,

TR

[icerat4]

Dont worry .All should be great.I had parts of mine butt at those temps too and stll came out moist  check your massages i gave ya a lil present terry and coyote ;D ;)

[terryrichards]

I'm sure it will be moist, when I pulled out the thermometer the juice squirted up out of the hole 1/4 inch or so.

I have been reading some of the recipes for butts and they call out to cover in yellow mustard and wrap overnight. My only question is does it give a mustard flavor at all? Just wondering, I am not a big mustard fan. I'll try anything once since butts are so cheap I could "sacrifice" one. If I don't like it I can always send it to my wife's office. Those vultures beg her to have me cook stuff for them all the time.

TR

[icerat4]

Check your mail.The mustard is just so the rub will stick nice.No that flavor is non existance.some pics comming here shortly terry


http://s71.photobucket.com/albums/i138/icerat4/?action=view&current=1162647706.pbw




se how the rub stays on really nice with the mustard.The one butt that is shining is a butt done plain i just put it in the smoker no rub nothing.It was ok not bad.7 on the scale of a 10.Hope all this helps see ya out here and enjoy.

[terryrichards]

I'll take some pics when they come out of the cooler. I found that recipe yesterday and used it to some extent as a guidline.

TR

[robs]

I'll be curious about the brisket. If it's tough, take it to a higher temp next time. I've been taking mine to 210 internal with good results in the texture area.

rob

[West Coast Kansan]

Temps will be higher on the bottom and also at the back.  Spacing might be good for smoke to swirl around each piece also.  Will look for the pics.  Sounds like a good result in any case.

[owrstrich]

that slide show made me dizzy...

and my pie pit growl...

you gotta eat...

owrstrich

[terryrichards]

Can anyone tell me how to post a picture??

[icerat4]

Go to photobucket and get set up.Then upload your pics .And then post here.

[terryrichards]

Here is the brisket. Seasoned w/coarse ground pepper, Misty's (a seasoning from a local steak house) and salt.

First, I think I should not have trimmed any fat of of the brisket before I smoked it.

Second, I used to much pepper, that is about all you could taste, it had good smoke flavor but needed more salt or seasoning.

It was pretty tender a little dry except for where I left fat on it. I have had better but I have also had far worse. not bad for my rookie smoke.

[terryrichards]

here is the first butt done with Durkee brand grill creations chicken and rib rub.

Just like the brisket it could have had more seasoning on it.

[terryrichards]

here is the second butt done with "Fat Boy" brand sweet butt rub.

could have had more salt/seasoning.