The BBQ and Smoking Thread

[ExtraSlow]

Put a brisket on at 530am today. Well, it's really 2 half briskets because that's what fits in my baby electric smoker. Ramping from 180 to 275. No foil bitches.

[dirtsniffer]

The best perk of working from home

[The_Rural_Juror]

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Put a brisket on at 530am today. Well, it's really 2 half briskets because that's what fits in my baby electric smoker. Ramping from 180 to 275. No foil bitches.

Tootsie don't need no foil.

[ThePenIsMightier]

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Tootsie don't need no foil.

She looks like a slave. You have committed a hate crime.

[ExtraSlow]

Was going to say, post that shit in ask leo, perfect for the spank bank.

[dirtsniffer]

I'd let her handle my meat.

[ThePenIsMightier]

She would kneed your balls like two hard-boiled eggs in a tube sock!

[ExtraSlow]

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Put a brisket on at 530am today. Well, it's really 2 half briskets because that's what fits in my baby electric smoker. Ramping from 180 to 275. No foil bitches.

I think I need to calm down on these briskets and wake up at a more reasonable time. 5:30 on, and if I hadn't backed off for an hour from the 275 it would have been done at 11 I swear. As it is, have it in the cooler by 1:30. I basically forced it to stall. Is that smart? Is that great? What would @ercchry do? Nothing like this, that's for sure.

It's funny. at 225 you get like 3-6 hour stall. at 275, 0 minutes. Not sure what the behavior is like in between those temperatures.

[tirebob]

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I think I need to calm down on these briskets and wake up at a more reasonable time. 5:30 on, and if I hadn't backed off for an hour from the 275 it would have been done at 11 I swear. As it is, have it in the cooler by 1:30. I basically forced it to stall. Is that smart? Is that great? What would @ercchry do? Nothing like this, that's for sure.

It's funny. at 225 you get like 3-6 hour stall. at 275, 0 minutes. Not sure what the behavior is like in between those temperatures.

Honestly, at 225 I still really never experience much of a stall. I play around with both, wrapping and unwrapped all the way through, and it just never seems to be an issue for me. The huge briskets maybe a bit longer, but in that 12 to 16 pound range, I just keep that lid closed the entire time until my internal thermo starts beeping and call it.

[ExtraSlow]

I have read a lot about it, and the stall is at least partly airflow and humidity dependent. Since it's created by water evaporation. I'm just trying to get a little more predictability, but I keep changing things so that's tough.

[tirebob]

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I have read a lot about it, and the stall is at least partly airflow and humidity dependent. Since it's created by water evaporation. I'm just trying to get a little more predictability, but I keep changing things so that's tough.

predictability is only so predictable lol! Seriously though, I can run two briskets of identical size side by side and sometimes they are both done within minutes of each other and sometimes there is a 3 hour variance. Meat density, fat content, temperature swings, humidity, wind, direct sunlight, etc etc all will affect it so I just don't think about it too much. I just put it on, watch how shit is happening, and modify if I need to. Otherwise I just observe and wait.

[ercchry]

Half briskets don’t count for full brisket best practice...

I would agree on airflow though. Kettle has heaps, stall is real. Especially on man sized 18lb+ briskets

[tirebob]

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Half briskets don’t count for full brisket best practice...

I would agree on airflow though. Kettle has heaps, stall is real. Especially on man sized 18lb+ briskets

People cook half briskets?? Blasphemy!

Yeah I agree for sure though about doing big bastards... more stall for sure, but these days unless I am really taken by a beautiful, perfectly proportioned monster, I like that 14 to 16 lb range for a respectable balance of convenience and quality.

[ExtraSlow]

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People cook half briskets?? Blasphemy!

Yeah I agree for sure though about doing big bastards... more stall for sure, but these days unless I am really taken by a beautiful, perfectly proportioned monster, I like that 14 to 16 lb range for a respectable balance of convenience and quality.

Just idiots who own those toy vertical electric masterbuilt smokers . . . . fools.

[killramos]

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Just idiots who own those toy vertical electric masterbuilt smokers . . . . fools.

I fit a whole packer in my Bradley, tight fit but they shrink a bunch with the cook.

Bradley can’t be much bigger than your master built.

[ercchry]

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I fit a whole packer in my Bradley, tight fit but they shrink a bunch with the cook.

Bradley can’t be much bigger than your master built.

Wait, is this the synopsis of your sex tape, or we still talking about bbq?

[killramos]

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Wait, is this the synopsis of your sex tape, or we still talking about bbq?

Dating girls with guys names is right up there with girls named Tiffany. Pro tip.

[2Legit2Quit]

Home depot has the Bradley 48 wood puck packs on sale for $12.99 down from $20.99 if anyone needs to stock up

[hampstor]

PSA for those that have electric smokers (especially the MES30): Don't forget to use a digital thermometer in addition to the one on your smoker to check the air temp in the smoker.

Forgot to use one the last few times I fired it up. Found out my smoker is off by 25 degrees. This explains the exceptionally long brisket cooking time I had (16lb trimmed took me almost 20 hrs), and why my ribs were not tender using the 3-2-1 method.


Edit: Also, I made a full packer brisket fit in my MES30. I had to bend it to make it fit!!

[hampstor]

Went for a motorcycle ride yesterday, had some lunch, stopped in at Capital Iron to browse, and they had this floor model discounted.... so I'm getting it delivered for thursday. I'll have enough time to season it and then perhaps do a smoked turkey for thanksgiving!

Spent a bit of time on the facebook group and realized that I haven't purchased a cooking appliance, i've joined a cult so i can't make fun of my wife's instant pot cult anymore