Please Advise - Feeding 40

[icerat4]

I wait a lil till the stuff cools alittle .It seems to help the seal prosess IMO.Ive done it both ways and did not have any problems.Expecailly when the event is so close i dont think its going to matter.Hope my 2 cents helps. ;)

[iceman]

Here's a link the might be of some interest.
http://www.extension.umn.edu/info-u/nutrition/BJ640.html

[icerat4]

This is good news ice .I follow all those guide lines so im good to go.Thanks as always on the inside track info.Your always so helpful. ;D

[Habanero Smoker]

Scotty G, I agree with Begolf that it would not be necessary to vacuum seal if you are going to use it within the week.

If you are going to vacuum seal, here is another tip. If you have added a sauce to the pulled pork or brisket you may want to semi-freeze the meat prior to packaging, by placing the meat in the freezer for 10-15 minutes. This will reduce the amount of liquid that can be drawn out of the bag which could interfere with a good seal.

[West Coast Kansan]

Great tip HabS. Even in the fast mode I have had it pull fluid up.

[Scotty-G]

Thanks for all the tips thus far.  The group hasn't been able to settle on a date yet so I am starting to make the food now and will vacuum store and freeze till they decide.  Picked up 2 cryovac 11lb briskets for $1.59/lb.  Pork butts will be next weekend.


Thrusday Night trimmed it and separated into 2 flats and 2 points
Coated with Kosher Salt, Cracked Pepper, Ancho Chilli Pepper Powder, Garlic Powder and Onion Powder


Wrapped and stored in the fridge overnight


Friday Afternoon warmed up the PCOBS (PID Controlled Original Bradley Smoker) to 200 and trayed the flats, 2 points and trimmed off fat


Into the smoker they went with Trimmed Fat on top, Points on 1 tray and 2 flats at the bottom


Mesquite 1 hr, cherry 1 hr, Mesquite 1 hr, Apple 1 hr

Plan on 200 Box till IT on bottom brisket is 170 then bump up Box to 215 till IT of 180.  Pull Flats (on bottom) and continue on Points (on top)
till IT of 190.  FTC everything for up to 4 hrs with honey and apple juice.  Slice/chop, chill and vacuum seal into freezer [thanks for the tip HabS].

Been in the smoker for 7 hrs now with Damper almost fully closed untouched.  PID reads box internal temp of 170 - it doesn't seem to want to climb up to the 200 it should - has me concerned a bit.  Meat read IT of 145 at 2 hr mark and still reads 145 at 7 hr mark. 

Does anyone have problem with PID controlled cabinet coming up to temp when loaded with meat?

[Mr Walleye]

Hi Scotty

I had a little bit of trouble at first. What I did was, while smoking a couple of butts I ran the auto tune. Prior to doing that I would recommend you write down your current settings just in case. For me this worked perfect and I haven't had any problem since. You have a fair size load in there and if you ran the auto tune while the tower was empty that might make a difference.

Good Luck
Mike

[West Coast Kansan]

Not to worry scotty, brisket and butt is famous for making you crazy at about the 140 to about 170 IT point. It is cooking (7 hours is a good while though).  You are at the temp where the connective tissues and all start to break down.  This activity requires a lot of energy and results in a temp stall that will last hours (more meat the longer). It does not seem like time to blame your controller yet. You are coming to a water change soon.  When you do the water change you can pull the fat tray and that will probably speed things along. Refill the bowl with hot water is another idea.

Dont know your location or ambiant temps, vent etc. that could be working against you.

I see your temps doing what I would expect with or without a PID given 22 pounds of brisket including the fat tray (really dont want or need the fat tray till you get to an IT or 170 anyway) you can put it back in then.  

Dont have a PID so not speculating on that...if you pull the fat and things dont move soon then I would worry more and maybe go to the oven in the house.

[owrstrich]

the beast absorbs lotts of heat...

it always takes me a while for the box to get to my desired temp...

the rendering temp stall is painful for me...

but i knows i gotts to wait...

you gotta to eat...

im guessing all is well...

owrstrich

[Scotty-G]

At 6am the 180 deg temp alarm went off on the bottom shelf flat.
Box temp was 200  :)
Next Flat up was registering 165.  Pulled the bottom and shuffled everything down 1 spot.

Here's a pict of the flat


FTC'd the flat with honey and apple juice and waited on the next flat and 2 points


By the time everything was done, I pulled the fat tray and man even it looked good enough to eat.
Dare not, lest I want health troubles -  smoked fat...... mmmmmmmmm


After 4 hrs FTC I sliced up the first flat, repeated with other flat and chopped points


then bagged and tagged


All ready for the freezer until the group party.  Next weekend will be the pork butt.

Of course I kept a taste for myself and I gotta say - 2nd brisket and it came out FANTASTIC!!! :o :o

I noticed a difference between using ground pepper and cracked pepper in the bark taste and mouth feel.  Will use cracked again!!!!

Thank you to everyone with the advice and insight.  This forum is great!!!

BTW, HAPPY EASTER EVERYONE!!!!!!   :D ;D :D ;D :D ;D

[West Coast Kansan]

Fresh ground spices are the way to go  :) with todays packaging the difference is surprising. Guess that is Fresh vs not Fresh.  :-\

Your Brisket looks Great. Glad it work out for you...

[coyote]

Very coool Scotty-G...Your friends will be back for more. ;D
                                                         Coyote

[Habanero Smoker]

Your co-workers are in for a real treat.

[LilSmoker]

Wow! that looks great!, i could really murder a plate of that!  ;)

[Mr Walleye]

Wow!.... Scotty, that looks awwwwsome!

Mike