Another one diving in to the simple yet so complex

Discussion in 'Beef' started by toddc, Sep 12, 2014.

  1. toddc

    toddc Newbie

    Hi all new guy here.  What can be simpler than throwing a big hunk o beef onto a fire and cooking it? about Chinese algebra.  

    So many decisions....dry rub or marinade...both?  

    Low low temp, or higher heat for a shorter duration?

    To foil or not to foil?   To foil at the stall or after the stall?  Wait...what's a stall (j/k).

    Inject or not to inject....

    Water pan or no water pan?  What about a clay insert?  Foil the insert or not?  

    Heat temp monitor probe or just use the lid temp gauge?  

    Mop it or no?  

    Lucky for me there is this forum.  And even luckier, each question has about a thousand different answers.  

    So, here is the plan.  You guys let me know what you think and feel free to discuss among yourselves...

    The Players:

    18.5 WSM with water pan.  Kingsford blue briquettes and apple wood.  WSM is broken in nicely and well seasoned.  

    Maverick Ready check with remote.  

    The Victim:

    12.5 pounds of hunka hunka packer brisket, slightly trimmed and ready to go.  

    The setting:

    Top grate of aforementioned WSM.  Temp probe inserted into the victim and temp probe on top grate...maybe, if it will fit.  Start time of 1800.  Outside temps will still be in the 80's.  Gonna set the temp at 225 (cooking minion method) and leave it there.  I'll decide on foil at some time into the cook depending on how the IT  looking on Saturday morning.  

    The training:

    The victim sat in a cola marinade overnight (I didn't have a lot of prep time) and is now sitting in the fridge under a heavy rub applied onto olive oil.

    Will not inject.  

    In all long do you guys think this will take?  I'm planning on minimum 18 hours.   
  2. knifebld

    knifebld Smoking Fanatic

    Hey Tod,

    I would toss it on at 7:30pm if you don't foil, if you foil toss it on around 11pm. Don't forget to give it a good rest for a minimum of 2 hours (the times I provided include the resting phase).

    The rest of your plan is spot on in my opinion!

    Good luck and don't forget the pics!!
  3. I always give myself 2 hours a pound because I DO NOT foil.  Has always worked for me. 

  4. jax04

    jax04 Smoke Blower

    awesome post lol.
  5. This is also how I do it. If it gets done early, No big geal. Just wrap it and let it rest.

    Happy smoken.

  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Todd , easy peasy when patience is added...

    My Brisket smoke plan ( this just what I do , choose or make your own plan ).

    I use S/CBP only on my Brisket , moderate coverage and rub it. This after a wash and pat dry . Nothing needed to adhere the Rub. When finished , place in a 250*F Smoker with TBS and leave 1hr. .then probe the beast . Ileave the lid "SHUT" until my target is approaching , no foiling @ 225*F cruising temp.(ave.) . When to temp. and toothpick test , then remove and wrap and rest .


    Point fell off in moving and . . .

    and fall apart tender .[​IMG]

    Patience is the secret to my cooks . . .

    have fun and . . .
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Personally, I'd go with a wood that has a stronger flavor, such as Hickory.   While I love Apple for pork, I've never been impressed with it on beef.

  8. There are a lot of variables, and looks like you got some good advice. I do mine hot and fast, around 300 degrees. At that temp smoking time is less than an hour / lb. I also use peach wood for almost everything I smoke. I prefer a more subtle smoke flavor. Good luck.

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