Advice needed for smoking a brisket in Indonesia!

Discussion in 'Beef' started by mattyredsox, Mar 19, 2013.

  1. mattyredsox

    mattyredsox Newbie

    Hi, first time poster, long time smoker!

    I need some advice, input, and creativity... here's the my short story.

    I am originally a BBQ'r/smoker from the Northeast US, but was recently relocated to Indonesia - it's a long involved tale - don't ask....

    Anyway, here's the situation:

    In the US I wouldn't be seeking out advice, as I could always just go get some apple, hickory, cherry, or in a pinch, mesquite.  In indonesia, it has been impossible for me to locate these types of woods.  I have some how sourced about two and a half pounds of apple wood chunks and about a pound of some decent sized (1 inch to 3 inch) cherrywood chips.  This stuff is fine, but it's like gold (actually harder to find than gold over here)...

    I also have a few kilogram bags of some Japanese smoking chips (these chips are tiny - about an eighth of an inch across - glorified sawdust), hickory, cherry, apple, and others.  I have never used anything so small before.

    Charcoal - in the US I always used premium hardwood lump charcoal - here, not available, weirdly, as they import tons of the stuff to Japan, and it's usually pretty good stuff in Japan.

    Here I currently can absolutely get coconut wood cubed briquitettes - that seem more natural than, say Kingsford type briquettes, they don't smoke much - but their heat seems to be lacking as well.

    I also have about 8 pounds of nondescript indonesian lump charcoal - which I don't love the smoke and quality of, but it seems to throw a bit more heat.  I may be able to get more of this stuff tomorrow, or I'm stuck with using what I have and the coconut wood briquettes.

    My beast, the smoker-grill is a US built Char Griller smoking pro (double barrel side smoker) that I've used successfully in the US... but with a LOT of wood as it leaks smoke and heat.  

    My meat - a decent looking 11 pound brisket.  This won't be a problem.

    What I want to do:

    I want to smoke this brisket for 10 to 13 hours (or what she needs).

    My thoughts are to 

    1. Start off with the lump charcoal and get the temperature where I need it (its usually 90 degrees here, shouldn't be too hard... however it is damp and humid, so the charcoal is always smokier and cooler). 

    2. When it's at around 200-210, get the meat on (yes it's been prepped 24 hours in advance and brought to room temperature).  

    3. At this time I plan to sacrifice a bit of the apple wood chunks.  I'd also like to use some of these Japanese smoke chips (the tiny glorified sawdust), but have no experience with these tiny things (they are about the size of rice crispies).  I'm thinking soaking in water and either putting directly on to the coals OR using an iron smoke box that I have, and putting that on top of the coals.  This is where I need the most advice or input.

    4. Get the smoky wood/chips onto that meat for about two to three hours for the initial favor and bark.  

    5. Around hour three or four move either to the lump charcoal (if I have enough) or the coconut briquettes for the next seven hours or so, until the meat hits 185-190.  

    6. My usual wrap and stand rituals for the last hour or two.... 

    So I will welcome the collective wisdom of this forum and am hoping for advice, suggestions, sympathy, and well placed thoughts of smoke.

    Thanks!
     
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    The only advice i can offer is about the chips. I would not soak them. If you have an iron smoke box I would use that. With my chargriller i had to make a charcoal basket to help get better temp control and better fuel efficiency. It raised the charcoal out of the ash and also got higher temps for me. The coconut wood briquettes sound very interesting to use. I would check around with the locals and see what they use for their wood grill cooking. You can some what seal the lid with foil. I did that on mine and it helped, not perfect but better.

    Please share what you do with us. This sounds like it will be a fun one......don't forget the pics.....
     
  3. What jarjar said...Plus, I would mix and match the briquets with the wood...IMO, I'd worry more about temps than the smoke...You can have all the smoke on earth, but w/o the heat so what with a brisket? The amount of "smoking" wood you have should be enough to smoke the brisket for at least 3-4 hours, then use the Texas crutch and finish off the cook (worst case scenario, you can place in an oven to finish...not ideal, but that's if the proverbial excrement hits the electrical convenience!). Good luck and happy Smokin'

    Oh yeah, Qviews are encouraged and darn near required!

    ~Brett
     
    Last edited: Mar 19, 2013
  4. bruno994

    bruno994 Master of the Pit

    I'm with goingcamping on this one, use the Texas Crutch and cheat with an oven finish.  Smoke for 4-5 hours, then crank up the oven to 300 and wait for the goodness. 
     
  5. mattyredsox

    mattyredsox Newbie

    The Texas crutch may have to be outdoors... our oven here is tiny...

    I also seem to be getting much more heat today... in fact the beast wanted to sit around 230 the entire afternoon today on a test run.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I to suggest checking with the local people. While City folks may cook with Gas, I'll bet Dollars to Donuts the country villages are using some kind of wood or charcoal. You mentioned access to Japanese Products...This should be available and other than smoke flavor will get the job done nicely...JJ

    http://korin.com/White-Binchotan-Charcoal
     
  7. mattyredsox

    mattyredsox Newbie

    I searched for charcoal for five months... the country folk were using the palm cubes!  Possibly on a different island....
     
  8. smokinclt

    smokinclt Meat Mopper

    One idea if the oven is too small. You can use the crutch and finish off in the gas side of the grill. Find some way of extending the top rack out and put the outside burners on low. See if you can maintain something like 250 - 275 (I know a little hot but in a crutch this will work). I have done this on my old chargriller duo before. If necessary you can use only one burner. I seem to get about 10 hours out of a full tank so you should be able to easily pull that one off. 

    Good luck and can't wait to see the pics!

    Doug
     
  9. mattyredsox

    mattyredsox Newbie

    Gas? A gas grill? Ack... not me... charcoal only on this one!
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  11. smokinclt

    smokinclt Meat Mopper

    If you were planning on using an oven to finish that is pretty much the same as what i was saying. That was all. I use a stick burner so I use all wood now but there was a time... I did look and have you thought about the use of Jack Fruit wood or maybe suar? They may be acceptable types of wood to use. 

    Doug
     
  12. asapgoreng

    asapgoreng Newbie

    G'day mattyredsox





    Just very new to the smoking scene myself and really enjoying my weekends now,





    The other day I did some chickens using Rambutan chunks and it came out really good.



    This time of the year its pretty easy to get plenty of branches around, but you will need to season it in a dry place for a month and a decent saw.





    There is plenty of oak around, but you will need to visit a furniture manufacture to pick it up.



    Also plenty of apple wood but you will need to do a trip to Malang.





    Cheers



    Shane





     

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