"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 08-06-2008, 06:57 AM   #1
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
A few smoking questions

I've been reading up on the brisket smoking threads in preparation for using up these briskets I got with my front quarter. Maybe not the easiest piece of meat to start with, but oh well

A pretty common denominator is to not use too much smoke for the length of time it is going to take. How do I do that? Less chips for the whole cooking time, same amount of chips but not for the whole 9-12 hours? Maybe pull the chips after a few hours?
Which leads me to ask, how do you know how many wood chips to use in the first place? How much smoke am I looking for to surround the meat? Can I feed in wood chips like you do charcoal, putting them on top of old chips, or should I remove the spent chips?

And, If I lift the lid to mop the meat or check the temp, which is my bigger concern; losing the smoke or losing the heat?

And And, I read 9-12 hours for a 6 lb brisket. I just weighed mine (in its frozen state) and it weighs 2.75 lbs. The shape is like a slab of bacon and it does not appear to have a fattier side to face upward. Any input on how that will affect the cooking/smoking time? Will it cut it in half? Will I need to mop it more because there's not much fat on a particular side?

Thanks for your help
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-06-2008, 07:13 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
I can't help much but will be watching with interest....
Did you make your trash can smoker?
DH is still paranoid about the zinc, even after showing him the links you posted.
:(
And he's not one to worry... about anything!
He'll come around.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-06-2008, 07:53 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'll probably get over to the hardware store today and pick up the stuff, Suzi. If I don't have to send away for a hotplate, I hope to give this a try this weekend.

lol, just looked. Lego!
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-06-2008, 08:07 AM   #4
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
LOL, I love legos!

Oh, and not to get off topic, smoked meat!!!!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-06-2008, 08:59 AM   #5
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
You don't need to remove the chips after they're spent...you can keep adding them as you go. What type of chips are you using???
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 08-06-2008, 09:04 AM   #6
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
You can use mesquite (if you like mesquite) since you will be thinly slicing the meat, you only get a little sliver of bark on the edges.

Lee has a great brisket method.
__________________
Jeekinz is offline   Reply With Quote
Old 08-06-2008, 09:38 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've got two kinds of chips already, hickory and mesquite. The local hardware store started carrying many more that I saw, including apple and cherry, so I can pick up other flavors of smoke.
Using my grill and a foil pouch to play around already, I prefer the taste of hickory, which I read somewhere goes better with beef, and mesquite is geared more towards pork, so that is how I used them.

Thanks for the tip on adding the chips BS. I wasn't sure if leaving spent chips in would give off a funny flavor. There's one question answered
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-06-2008, 10:56 AM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I have used both chips and chunks. I couldn't even tell the time I used chips that I had used anything. I get much better smoked results with chunks. I initially add about 4 or 5 chunks and then no more. With the size of the brisket you have though, I'd say 2 good-sized chunks will be plenty. The smoke will penetrate all it needs to within those first few hours. I did, ONE TIME ONLY, add more chunks as I went. It produced a bitterness that was not pleasant to eat!

I much prefer hickory over mesquite - with anything. Just not a mesquite fan, I guess. And you don't need to pull the chips - they will be basically gone/used up. I can't impress enough the lack of flavor they produce though.

And no, it won't take as long. You'll just have to go by temp.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-06-2008, 11:37 AM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks KE. I think I have the chips now, I'll see if they have the chunks here in a few minutes when I head over. So two chunks would be plenty then, thanks. If they don't have them I'll see if I can find some online for a size comparison on how many chips to use....
Hey, maybe I can Google 2 chunks = ? chips

You wouldn't say my time would be cut in half though.... would you?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-06-2008, 11:41 AM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Well, I got an answer anyway. This will help, too.
The zen of wood
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.