A bit crispy

[maebus00]

I put a bit too much charcoal into my brinkman at the start and now I have issues.

It wasn't heating up (stayed at about 190 for an hour or so) and then bam! it went up in flames. The outside got a bit crispy but I calmed it down fast. I have been basting it and have use very little smoke for the last few hours. I am concerned that the semi burnt fat on the outside will give it a acidic burnt taste. I am pulling it later today. Will I be ok?!

What a first time.

 

[beer-b-q]

What piece of meat are you smoking?

 

[irishteabear]

We need more information to be able to help you. What are you smoking? What form wood are you using? What smoker do you have?

 

[scarbelly]

I think you will be OK unless it actually burned the outer layer. I have done that when I was using my BBQ to smoke and ended up just cutting off the outer layer when I pulled it and it was OK. Not sure but sounds like you are doing PP or a brisket

 

[richoso1]

Dawn has the right questions.

 

[fire it up]

Depends on how the outside is.
Is it black from high flames licking at it or grayish/black from way too much smoke on it, and how much of an area.
Hopefully the flavor will be fine but it depends on exactly how it looks.
If you can snap a pic and post it that would be helpful.

 

[maebus00]

I am doing a pork shoulder for PP. I have a charcoal el'cheapo brinkman. I was using a mix of hickory and maple. I have a feeling the extra charcoal caught and vaporized my wood packet and that caused the inferno. For lump charcoal what is the recommended dosage for next time?

The outside got a bit toasty and it brunt the bottom but it seams ok. The fat layer on the bottom took the brunt of it and saved the meat. I just trimmed the char off and it is resting. I cut off a piece and tasted it and it was not char tasting. Then again I have had to cut some of my rub off so I have lost a bit of the flavor. I just hope it is tender enough after the initial spike in temperature. Any recommendations to get back some of the flavor I lost with the rub and flames?

 

[fire it up]

Just toss some of your rub with the meat when you shred it and that will add some additional flavor.

 

[maebus00]

After I pulled it I put a mix of sauce, cider, water and the rub on it and cooked it covered in the oven for about 30 minutes. It gave it some more tenderness and it gave it a good flavor. I give it a solid B and the guests really liked it. Thanks for the help.

 

[old poi dog]

Great job Maebus00!! Everything ended up well. For me the more I do these things the better it gets.