2nd Smoke w/ Q-View! Brisket, Potatoes and Eggs

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Great job Ewan! I Watched your epic collaboration with timberjet on your last smoke-what a pleasure to sit back and witness. I learned a lot from that as well. Good luck on this one, looks like you're off to a great start. David.
 
Great job Ewan! I Watched your epic collaboration with timberjet on your last smoke-what a pleasure to sit back and witness. I learned a lot from that as well. Good luck on this one, looks like you're off to a great start. David.
It was eventful wasnt it!

Looking good at the moment. I've stuffed the potatoes but didn't get a picture as I was kinda rushing :(

Bisket looks fabulous. Still at the stall stage.


14:00 - 3 hr 30 in

Meat 152 - staaaaaaaaaaaaalll

Smoker 262 and still about stable - vents are 25/0/0 at the moment.

 
I'm just using excel to plot the points - simple but effective :P


15:00

Meat 158

Smoker 225 - vents at 25/25/25 but will have to open slightly I think as it has fallen fairly quickly.


Check the stuffed potatoes and they are coming along nicely. Cheese is just starting to melt. Been in 3 hours before slicing, then 1 hour with the stuffing of bacon, sour cream, chives, cheese and the insides of the potatoes. Have two packets like the below.

The sweet potatoes were soft and fluffy after 3 hours so they are resting now in the fridge - will probably mash them and have them with the brisket tomorrow (but will put back on the smoker for an hour or so without foil to get some smoky flavour - yum!)

 
15:15 - 4 hr 45

Meat 156 - Still stalling (why is there no forum emoticon for the stall!!!!)

Smoker 228 stable


Have pulled the potatoes off for now as the girlfriend doesn't want to eat until about 8pm (5 hours or so) so gonna leave them in the oven to cool slowly for a while before putting back on for the final couple of hours. Smoker is still doing fine though.

I'm now past the 4 hour danger period. Should i be foiling now, or just hoping that it will be OK?
 
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Hello Ewan.  Sorry I missed this.  So you are now in the thick of it.  Lookin good so far.  Learning to control temps in YOUR smoker is the trick.  If you feel it is easier using the water pan then by all means.  As I said in my PM, I don't foil but many folks do.  You are good to foil now if that is how you choose to finish the brisket or just let 'er ride.  If your coals get too cold and it's a pain to top up you can always foil it and finish in the oven.  No shame in that.  Especially with this being your first brisket.  I have finished a few in the oven in my time.  It's all a learning curve.  It will all get easier.  I keep checking back this afternoon in case you need some help, although looks like you are doing fine on your own.  Like the graph and notes you are taking.  Keep Smokin!

Danny
 
Yes the temperature is fairly hard to get right. It is just the second smoke in my WSM and apparently they are a bit wild for the first 5 or so.

Currently foiled just because it was around the "danger zone" for almost 5 hours. Obviously it's an American invention but hey, I thought I'd give it a go as the brisket was starting to look less moist.

Link to danger zone stuff

It does mention that the danger zone for beef is up to 145 F and I am technically over that. Ah well.

Looking good sso far though. Still stuck at 162 for now.
 
Unless one of you can convince me otherwise, I decided to skip the eggs for today - read up about smoking them online and apparently they are extremely hard to get right. To little time and they are crap obviously, too long and they are just rubber. A lot say the smoke taste doesn't go in even?
 
Hello Ewan.  The link below has a good picture of what the U.S. guys are starting with.  Some folks only use the flat but I would smoke the whole thing.  They don't dry out a easily because of the fat content.  At least that is my opinion.  Totally different from what we can get here.  The PM I sent you will get you something "close" to what is used in the States.  Mike W. gave me a U.S. style brisket and I am debating whether to smoke the whole thing to show the U.K. folks.  Just the Missus and I so we really don't need to smoke it that way.

You are getting there.  Hang in!  Keep Smokin!

Danny

http://www.smokingmeatforums.com/t/122295/memorial-weekend-brisket-1st-attempt-with-qviews
 
Yeah I just started with that little piece this time to see what it would be like. The full brisket was about £23 in Tesco! Not too cheap, and only me and my girlfriend would eat it anyway. Not sure how well it freezes!
 
Hi Ewan.  Gotta start somewhere.  It's a learning experience.  Brisket freezes and heats up pretty well.  As Timberjet said Chef Jimmy has a good Au Jus and a little of that with the brisket and freeze.  Keep Smokin!

Danny
 
 
Yes the temperature is fairly hard to get right. It is just the second smoke in my WSM and apparently they are a bit wild for the first 5 or so.

Currently foiled just because it was around the "danger zone" for almost 5 hours. Obviously it's an American invention but hey, I thought I'd give it a go as the brisket was starting to look less moist.

Link to danger zone stuff

It does mention that the danger zone for beef is up to 145 F and I am technically over that. Ah well.

Looking good sso far though. Still stuck at 162 for now.
Ewan the danger zone only really applies if you have injected the Brisket. Or if you probed it cold. I always wait a few hours to probe and this negates having to worry about that. You are doing great, just start doing the toothpick test after about 195 F.
 
 
Ewan the danger zone only really applies if you have injected the Brisket. Or if you probed it cold. I always wait a few hours to probe and this negates having to worry about that. You are doing great, just start doing the toothpick test after about 195 F.
Yeah OK. I'm always a bit of a control freak, so I put the probe in early :/ Will wait next time though, for sure. This baby has taken almost 7 hours so far, so I guess I can wait a while before probing next time!

192 and climbing very slowly.
 
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