1st Smoke - Qview soon

Discussion in 'Beef' started by jbrophy, Sep 20, 2008.

  1. jbrophy

    jbrophy Newbie

    Well I am almost done with my first smoke

    2 briskets
    2 pork loins
    2 breakfast fatties
    tray of ATB's

    Everything was going well. The big issue I had with my ECB is the smoke died quickly. I soaked the wood chips, small chips, in water overnight. I tried right on the heating element. Smoked great but cooked away fast. I tried in a tuna can lined with foil. Took forever to get smoke and smoked out fast. I tried in a foil packet. That seemed to work best but I had to replace them every 30 minutes or so. Suggestions? All the swapping I think really prolonged this smoke. Some small cuts really took a lot longer than I would have guessed. Qview Coming soon. The ABT were awesome. They really won't last long. The wife took them and said I should put them inside to keep them safe from the bugs but she gave me a look that made think the bugs were the least of their concern.
     
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    Welcome to the forum. that's an ambitious smoke. I have a MES and I use chips and have to replace them every 30-40 minutes. You may not be to far off on your replacement time. Someone with your type of smoker should be along shortly to offer better advice.
     
  3. mrsb

    mrsb Smoking Fanatic

    Wow, can't wait to see the pics. That's awesome you just jumped right in!! I use a vertical Brinkman and put my chips in a loaf pan with a sheet of foil over it and a few holes punched in. It has worked the best for me so far. And of course I learned that here, along with everything else about smoking!!
     
  4. richtee

    richtee Smoking Guru OTBS Member

    No messing around eh, JB? LOL! Post those pix!
     
  5. smokin365

    smokin365 Smoking Fanatic

    cant wait to see them qview
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Looking forward to the Q View.
     
  7. flash

    flash Smoking Guru OTBS Member

    Wow, jump right in there. Hope everything comes out OK. Don't overdo those loins. As to chips.....NO.....use wood chunks, they will last much longer. Chips are for gas grills.
     
  8. roadrunr

    roadrunr Meat Mopper

    all i can say is "no pics, did'nt happen" lol....anxiously awaitin the qview
     
  9. jbrophy

    jbrophy Newbie

    Ok qview :)

    More than just beef going on but I will just do it all as one.

    First up the briskets

    I pretty much used DaveNH's recipe here.

    http://www.smokingmeatforums.com/for...ad.php?t=22688

    I was unable to find large briskets so I did 2 3lbers or so. I also did not have any chili powder on hand. Overall good but I think having everything for the rub is key. I should order Jeff's recipes. I had a hard time managing so many different items that needed to come out at difference times. I wonder if I should focus on one meat type per smoke to save heat opening and closing?

    Next pork loins

    I did this on from Dutch

    http://smokingmeatforums.com/forums/showthread.php?t=64

    Damn good sauce. Loin tasted great. I think I overcooked it a little. I got it to 145 and then foiled it and put it in the cooler with blankets. Flavor was there but not a ton of juice inside.

    ABT's

    http://smokingmeatforums.com/forums/...ad.php?t=22506

    I did that one but I also added some garlic salt and some worsch sauce. I also replaced the bacon with lil smokeys. Fantastic though a little inconsistant with how cooked they were. My wife got one that was SUPER spicey and that scared her off the rest.

    Fatty

    I also did 2 breakfast fatties. I clearly did not get enough sausage for 2 and everything sort of fell apart. I mushed it all back together and stuck it in the freezer for a bit. I then took it our and hid it all under bacon. Wonderful. I used 50/50 regular and spicy breakfast sausage. sauteed some mushrooms, green peppers and onions and folded in 4 eggs. It was great. I am not a big breakfast sausage fan but the smoke really made it taste good to me.

    Thanks for the input, I shall be doing this a lot more.
    Mahogony sauce
    [​IMG]
    spiced briskets
    [​IMG]

    loins
    [​IMG]
    abt
    [​IMG]
    smokin
    [​IMG]
    smokin 2
    [​IMG]
    brisket done
    [​IMG]
    loin done
    [​IMG]
    abt done. There were a lot more :p
    [​IMG]
    Fatastic
    [​IMG]
     
  10. brandsbay

    brandsbay Meat Mopper SMF Premier Member

    Oh it definately happened [​IMG]

    Great smoke you got there,looks real tastey.[​IMG]
     
  11. chef_boy812

    chef_boy812 Smoking Fanatic OTBS Member SMF Premier Member

    Great job!!!, nice smoke rings!!!

    You should be plenty proud, another smf triumph!!![​IMG]
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Everything looks great...great job!![​IMG]
     
  13. solar

    solar Smoking Fanatic SMF Premier Member

    Wow, I don't think I'd take on that much at once, great job!! [​IMG]
     
  14. indyadmin1974

    indyadmin1974 Smoking Fanatic

    I'd ask for some left-overs, but by the looks of things, I know better! Awesome job and welcome!
     
  15. flash

    flash Smoking Guru OTBS Member

    Hmm, abt's with out bacon. [​IMG]
    You just gotta have bacon. [​IMG]
     

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