Smoking Meat Questions and Discussion

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MLawrence

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Jan 21, 2010
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I didn’t want to wait in that line when I was there so I hit up coopers while I was there. It was a religious experience.

I get that. After reading other forums, you can wait +4 hours for one of the best briskets, or less than hour for pretty great briskets.
 

CarlHungus

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Feb 19, 2012
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Got the brisket on the smoker at 7 this morning. Wrapped it in butcher paper at noon; was at 160 when I did that. I'm hoping it will hit 200 by 6 tonight. My smoker sucks balls, so its hard to keep a consistent temp, but its been in the 240-265 range for the most part.

Also, trimming that ****** last night was a chore. Hoping I didn't **** it up too bad.
 

JP4CY

I'm Mike Jones
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Put on brisket at 4am. Gonna try and power thru stall.
 

cstrunk

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Mar 21, 2006
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Longview, TX
Anyone who trims fat off of their meat is a communist. That's the best part with the most flavor. I don't care what anyone says.
 

CarlHungus

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Feb 19, 2012
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Got to 198 and electric smoker quit working. Checked multiple spots and ranged from 194-201; majority of spots I stuck the probe went through with ease, so I think I'm good. Letting it rest for 2 hours.

My piece of advice; never buy a masterbuilt. This is the 2nd one I've had that's crapped out. Going to probably spend the $ for a nice smoker now instead of going cheap again.
 

mkadl

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Mar 17, 2006
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Cornfield
Got to 198 and electric smoker quit working. Checked multiple spots and ranged from 194-201; majority of spots I stuck the probe went through with ease, so I think I'm good. Letting it rest for 2 hours.

My piece of advice; never buy a masterbuilt. This is the 2nd one I've had that's crapped out. Going to probably spend the $ for a nice smoker now instead of going cheap again.

I am at 193° with my brisket. Now you have me worried!
 

JCity

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Mar 9, 2009
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I get that. After reading other forums, you can wait +4 hours for one of the best briskets, or less than hour for pretty great briskets.
I've eaten there and many other places in Austin, it's great but you options without that line that are equally great.
 

Yaz

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Jun 29, 2018
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Just hit 205 with my pork butt.
 

Dopey

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Nov 2, 2009
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My chuck roast isn't going to make it. Only at 185... Starting to cheat the temp up.

Started at 430 this morning. I'm new at this, but have yet to be able to hit my preferred temp and let the meat rest appropriately. It's always tasted good, but I think I'm going to start the night before next time.
 

cstrunk

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Mar 21, 2006
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Screenshot_20200704-171425_Photos.jpg Screenshot_20200704-171452_Photos.jpg

Ribs have been on for 2 hours. I'm the only one here otherwise I would have started them sooner. Still have at least a couple hours to go before they sit and rest for a while.

BTW - I never wrap my ribs and they turn out to be meat candy.
 

cstrunk

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Mar 21, 2006
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Forgot to mention I also usually spritz my ribs every 30 mins of more often with Apple Juice. My spray bottle was nasty so it got thrown out and I have a cold so I didn't go to the store to buy another for this cook.

We'll see how big of a difference it makes.
 

JP4CY

I'm Mike Jones
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Nailed my burnt ends. (Seperated at 174ish)
20200704-145633.jpg

20200704-170803.jpg
 

cycloner29

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Dec 17, 2008
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My chuck roast isn't going to make it. Only at 185... Starting to cheat the temp up.

Started at 430 this morning. I'm new at this, but have yet to be able to hit my preferred temp and let the meat rest appropriately. It's always tasted good, but I think I'm going to start the night before next time.

What temp did you start at? I started at 225. I took it to 160 and wrapped in foil along with adding some beef broth. I held the temp at 210 for 2 hours. Only took 7 hours. It could have stood another hour at 210. It was so tender that I could have pulled it apart with my fingers but it was too hot to do that. I started at 10am and pulled off at 5pm.
 

IcSyU

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Nov 27, 2007
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Roasts normally take about 6 or 7 hours when i do them. Normally let them hang around 205 for awhile to let the tissue break down and they fall apart if I want to pull them or slice them.
 

cyinne

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Sep 4, 2009
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Just got done with my 8.5lb. butt. Put on at 9 and off at 5:45 with no wrap and 250* all the way through. Gonna let it rest for an hour and then pull it!
Side note- does anyone know if you can buy bbq sauce from Hickory Park?
 
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SCNCY

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Sep 11, 2009
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Just got done with my 8.5lb. butt. Put on at 9 and off at 5:45 with no wrap and 250* all the way through. Gonna let it rest for an hour and then pull it!
Side note- does anyone know if you can buy bbq sauce from Hickory Park?

While I cannot verify myself, I thought they used a commercial brand sauce from their food supplier. Source: people who worked there on cyclonefanatic.
 

Dopey

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Nov 2, 2009
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What temp did you start at? I started at 225. I took it to 160 and wrapped in foil along with adding some beef broth. I held the temp at 210 for 2 hours. Only took 7 hours. It could have stood another hour at 210. It was so tender that I could have pulled it apart with my fingers but it was too hot to do that. I started at 10am and pulled off at 5pm.

Did about the same thing. Started at 225. Wrapped it at 157. Hit a wall at 183. I cheated it up to 197 before we had to eat. It wasn’t bad, just could have been better.

I’m starting to think my Pit Boss overstates the cooking temp.
 

cstrunk

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Mar 21, 2006
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Did about the same thing. Started at 225. Wrapped it at 157. Hit a wall at 183. I cheated it up to 197 before we had to eat. It wasn’t bad, just could have been better.

I’m starting to think my Pit Boss overstates the cooking temp.

If you or one of your friends has a separate thermometer probe you could set it on your grill grates while cooking to get a better idea of the temperature where the food actually sits.