- Apr 26, 2008
- 5
- 10
Howyd All,
I am having about 12 people come over on Sunday and I am smoking a Brisket and Ribs. Cooking chicking and burgers but the quick way nice and hot.
I need help with smoking and to make sure I am going about it the right way. I am using a charcoal grill about 550sq inches, two grates, and vents on bottom on both sides and one vent on top. It also has a built in tempature gauge.
I have bought an 8 lb brisket and 2 stacks of baby back ribs. I am using a dry rub on both them. From reading the brisket will take around 12 hours to cook and the ribs around 4 to 5 hours cooks if my temp stays at or around 220. I am going to use an apple juice mop to spray on the brisket while smoking. I plan on using about 10 lbs of charcoal and to buy some mesqute smoking wood. I will keep the carcoal and wood on one side with a pan of water over it. Tehn on other side of grill have the brisket and ribs.
My biggest concern is keeping the temp right in the grill. I am assuming, this is where i need help, how often to I add more wood and charcoal to the grill. Also my grate that holds the charoal I can lower and raise while cooking. Also how reliable are the temp gauges on grills, orshould I buy one. Second, if I keep my temp around 225, how long should i plan on cooking the brisket for, is 12 hours about right or will it be a shorter period of time. I don't plan on using foil to wrap it up, so how long should i mop it.
Please let me know if I am on the right track and what I need to watch out for. I want to make sure my brisket is damn good.
Thanks
Griff
I am having about 12 people come over on Sunday and I am smoking a Brisket and Ribs. Cooking chicking and burgers but the quick way nice and hot.
I need help with smoking and to make sure I am going about it the right way. I am using a charcoal grill about 550sq inches, two grates, and vents on bottom on both sides and one vent on top. It also has a built in tempature gauge.
I have bought an 8 lb brisket and 2 stacks of baby back ribs. I am using a dry rub on both them. From reading the brisket will take around 12 hours to cook and the ribs around 4 to 5 hours cooks if my temp stays at or around 220. I am going to use an apple juice mop to spray on the brisket while smoking. I plan on using about 10 lbs of charcoal and to buy some mesqute smoking wood. I will keep the carcoal and wood on one side with a pan of water over it. Tehn on other side of grill have the brisket and ribs.
My biggest concern is keeping the temp right in the grill. I am assuming, this is where i need help, how often to I add more wood and charcoal to the grill. Also my grate that holds the charoal I can lower and raise while cooking. Also how reliable are the temp gauges on grills, orshould I buy one. Second, if I keep my temp around 225, how long should i plan on cooking the brisket for, is 12 hours about right or will it be a shorter period of time. I don't plan on using foil to wrap it up, so how long should i mop it.
Please let me know if I am on the right track and what I need to watch out for. I want to make sure my brisket is damn good.
Thanks
Griff