Its SMOKIN TIME

Discussion in 'Beef' started by jasandalb, Apr 20, 2008.

  1. jasandalb

    jasandalb Fire Starter

    So the smokers firing up, the meats ready and I am eager to get going...will have pics soon of my venture....

    25lbs ready to smoke!!![​IMG][​IMG]:pDT _Armataz_01_36:
     
  2. capt dan

    capt dan Master of the Pit OTBS Member

    GIT ER DONE![​IMG]
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    jasandalb
    What are you smoking?
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good don't forget some Qview. Happy Smokin [​IMG]
     
  5. jasandalb

    jasandalb Fire Starter

    I am doing 25 lbs of brisket to pull for the American Cancer Society.

    So far my temps are hovering just below 225....I am having a little bit of trouble getting it to stay up but its been on for about an hour now...I am adding some charcoal to the bottom of the smoker as well as some big hickory blocks...

    The first pic is just 3 of the 6 slabs I have. 4 are in the smoker and 2 are wrapped in foil in the oven.


    I am trying to upload pics of everything but cant figure out how to resize the images...
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I use Photobucket makes it easy
     
  7. jasandalb

    jasandalb Fire Starter

    will do.........hey quick question.....I am 2 hours in and my meat has gone from room temp all the way to 112......is this going to fast or will I soon be hitting the plateu??
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds bout right probally won't hit plateau till 150-165
    Are you gonna spritz it?
     
  9. jasandalb

    jasandalb Fire Starter

    I wasnt planning on spritzing....dont have anything made up.
    Okay...so once it hits about 150-160 I can expect it to hover for how long?


    OHHH finally got the temps stable at 225.....figured out that I needed to let my coals burn a little longer before putting them into the pan
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If you have some apple juice or something you may want to consider spritzing. I like to use 3 parts apple juice to 1 part rum but alot of things will work. I spritz bout every hour after the first couple hours and feel it helps form bark. As far as plateau not all pieces will hit it but I find most do and theres no telling how long it will last from minutes to a couple hours just be patient don't turn up the heat and know its just part of the process.
     
  11. jasandalb

    jasandalb Fire Starter

    The first pic is 3 of 6 slabs....
    The second is the 4 slabs in the smoker.
    The next couple are my set up with the pans of charcoal ready for me to light and prepare and the bag of hickory blocks that I soaked and am letting them dry.[​IMG][​IMG]:pDT_Arm ataz_01_36:
    [​IMG]
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  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Everything looks great! However, I noticed in your 4th picture a bottle of lighter fluid next to the bag of wood???? I'm hoping you didn't put lighter fluid on anything that was placed inside to fuel the smoker [​IMG]

    Other than that - the charcoal trays are a neat idea. [​IMG]
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great only problem I see is your beer spilled [​IMG]
     
  14. jasandalb

    jasandalb Fire Starter

    1.) No I didnt put lighter fluid on the wood. Just wanted it out of the way.
    2.) The beer isnt spilled, its empty [​IMG][​IMG]
     
  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Well heck if that ones empty go get another and relax a bit [​IMG]
     
  16. jasandalb

    jasandalb Fire Starter

    Yeah.....but at this rate I'll be drunk before everything is done!

    So I just checked and the meats at 151. 3 hours in..... So far am I looking like I'm on track????
     
  17. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    There is no on track you just can't go by time cause ever piece of meat is different. You are doing well just be prepared for the dreaded plateau and don't get frustrated by it when and if it happens. Times are only for estimates and I usually add an hour or two because I'd rather have it in the cooler an extra hour or two than have people screamin "I'm Hungry"

    ITS ALL ABOUT INTERAL TEMP
     
  18. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

     
  19. jasandalb

    jasandalb Fire Starter

    Yeah.....so its been bouncing between 151-154 since my last post.....not frustrated, just keeping the fire going....I figure I'll see things rise within the last hour to hour and a half. So my guess will be around 8 pm tonight I should see it pick up. I am having a blast keeping this going though.
     
  20. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Hang in there. it'll all work out.
    Andy.
     

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