A few smoking questions

[kitchenelf]

Which is why the chips didn't work for me i.e., long cooking. I do use chips when I use my stove-top smoker (but that is more the dust versus I guess).

LOL on the Google conversion!

[Uncle Bob]

I'm glad too see the Zen Man finally debunk the old soak your wood myth...its benefits are miniscule at best, and mostly a waste of time. Now if only he would refrain from using the term "smoke penetrating the meat"....Smoke does not penetrate meat...it lays on the surface.

Just to repeat what bowlingshirt said...do not discard the "spent" chips or chunks...they are giving you the true essence of the wood!! Leave them be!!!

Have Fun & Enjoy!

[LEFSElover]

I quickly read just the title of this and was going to tell you Pacanis, just stop, stop at all costs, love yourself and your love enough to quit this habit. I did and know you can. And then I read the post and thought, oh............

[suziquzie]

LOL Lefse, you're too cute!

[kitchenelf]

Originally Posted by LEFSElover

I quickly read just the title of this and was going to tell you Pacanis, just stop, stop at all costs, love yourself and your love enough to quit this habit. I did and know you can. And then I read the post and thought, oh............

Smoking hunks of meat is also very addicting

[QSis]

Pacanis, you have a teeny WEENY piece of brisket (nothing personal), which will not take long to smoke.

I don't know what you are using for a cooker, but I'm thinking 2 fistfuls of chips will be PLENTY for the length of the cook. Put them on the coals in the beginning and don't add more. Oversmoking tastes horrible; undersmoking is fine.

Shoot for a cooking temp between 225 - 250. If you have a probe thermometer that you can keep in the meat while it's cooking, that's ideal. If not you will have to lift the lid to check the temp. Try to limit lifting the lid. If you use my method, you take the meat to an internal temp of 165 (I have no idea, but I might check for the first time at 2 hours), at which time you double-foil it and pour Rick's Sinful Marinade in the foil before closing it.

Put the foiled meat back on the pit and let it braise until the internal temp is 190-200 degrees, or when a fork poked into it slides in and out with the meat not pulling up at all, and no resistance.

Let rest for at least a half hour.

I think the biggest risks with such a small brisket are oversmoking it and/or drying it out.

The recipe below was developed by Rick Salmon, a champion BBQ'er, who posted it on the BBQ Forum. I have done VERY well in competitions using this recipe.

Lee


Rick's Sinful Marinade (pacanis, just use half of this)

 12 oz. can of beer
 ½ cup cider vinegar
 ½ cup of water
 ¼ cup olive oil
 ¼ cup Worcestershire sauce
 2 tablespoons barbeque sauce
 1 tablespoon seasoned salt or rub.
 1 tablespoon celery seed
 1 teaspoon cayenne pepper

Mix the ingredients and baste as necessary, or add when wrapping at about 165*.

[pacanis]

Hey! A recipe I actually have all the ingredients for Thanks, Lee, and for the guidelines, too. I hadn't decided yet if I was going to wrap it or stick it in a cooler, what with all the threads and methods I was looking at last night. And now I know it will take nowhere close to what I was thinking.
Two fistfulls of chips; Very good guideline. I know I was using 4x that amount when I was fooling around with smoking using my grill. And all the store had was chips, so I may need to find a source for chunks if I keep playing with this.

UB, if smoke doesn't penetrate the meat, what causes the smoke ring? Just curious what causes that, or for the meat to turn pink....

I got the initial stuff for my trash can smoker and hope to start on it tonight
I'll take the brisket out tonight, too, so it will thawed by Friday night and I can put the rub on and wrap it in plastic wrap overnight

Just gotta pick up some good rolls and more cole slaw. I'm shooting for Saturday. And I'm sure I'll have other questions. Thanks everybody.

And for being concerned with my health too Lefs

[Uncle Bob]

Originally Posted by pacanis

UB, if smoke doesn't penetrate the meat, what causes the smoke ring? Just curious what causes that, or for the meat to turn pink....

In simple terms the smoke ring (not really a smoke ring) in meats is caused by a chemical reaction between potassium & sodium nitrates, and the myoglobin (color pigment) in the meat. The ash (some of the visible stuff in smoke) is rich in the nitrates, so as the smoke (ash) lays on the meat the chemical reaction begins creating this pinkish ring in the meat. This ring can be artificially created using curing salts...so the "smoke ring' is no longer a consideration when judging bbq competitions. The nitrogen dioxide in curing salts is what causes cured meats (bologna, weenies, etc) to have their characteristic pinkish color. The chemical reaction seems to stop somewhere around 120*...So if you want to play with the process, take your meat to the fire cold...Also the depth of color depends more on the moisture of the meat than upon the density of the smoke...IMO.. don't sweat the 'smoke ring'...it has very little bearing on the final product, and is only important to Smoke blowers.

Blue Skies!

[pacanis]

"and is only important to Smoke blowers."

LOL....
Thanks for the info!