Smoking Meat Questions and Discussion

[AgronAlum]

Define clean. I scrub off the grates after every cook/smoke. I use a paint scraper after 5 or so smokes on the inside when things start getting thick. With my type of smoker, which is an odd design, I don't really get any grease.

Agree. I'll vacuum out the ash at least every other cook depending on how many hours it has run. I'll scrape when I get a decent amount of buildup which varies greatly on how greasy the meat is being cooked. It's never spotless but usually pretty clean.

 

[NATEizKING]

1 + 1 + 1 = ?

If I have room for 4, I'm throwing on 4. $1.68 2 day sale at Fareway Fri-Sat to get 4 more.

 

[clone4life82]

So how often (if ever) and how do you clean your smokers? I've got a vertical unit if it changes the answer.

I had a vertical one and that thing got greasy and nasty if I didn’t clean (scrub hard)after every use. It was a PITA. I scrapped that and bought a pellet grill that gets hotter, and less grease production, and now just cook it off. I periodically vacuum the ash/half burnt pellets out of the bottom and will scrap some of the stuff off the grates/sides when I do but I’m not getting in it with soap and water every time I cook.

 

[CloneFanInKC]

Alright fellow Outdoor Cooking Cyclones, I am seeking your help for a cook this weekend.

I have an XL Kamado Joe and honestly the only meal that hasn't turned out well on it in 4 yrs is brisket and I've tried it twice. This Sunday (want to take advantage of Daily Savings providing an extra hr.) I plan to cook a 5lb flat. I will be nerding out on YouTube and my saved recipe emails, but I would really appreciate your feedback on what you suggest (time, temp, wrap etc.) for the best way to cook the flat.

Thank you in advance and I really appreciate it!

 

[BACyclone]

Can you describe what your process was for your brisket the first two times, and what you didn't like about the result?

 

[BACyclone]

Regarding the process for a brisket, for mine it's fairly simple (I use a pellet grill):

Set smoker for 200-225
Trim as much fat as possible from the outside of the brisket (especially if there's a thick fat cap on yours)
Inject with a tasty marinade (optional)
coat with rub
make a cut in one corner against the grain to help you find it later
Smoke brisket until it reaches an IT of ~155
Wrap with butcher paper
Set smoker for 225-250
Continue smoking until IT of ~190
Open up the wrap just enough to get air to it
Continue smoking ~30-60min, hopefully IT of ~195-200
Take off the smoker
Pour off any juices you can and save them
Wrap with towels and rest at least 30min-1hr; if you have longer, rest in a cooler wrapped in towels.
Slice your brisket, against the grain

Edit: My favorite hack is to start the brisket in the evening, say 9pm and let the 'boring part' of the cook happen while I'm sleeping. Keep the alarm next to my bed and set it for 160F so I can get up and wrap if it hits there before I wake up.

Then I can finish the meat in plenty of time for an early evening meal including rest time. From memory my briskets usually run at least 12 hours and probably an average of 14 hours.

 

[AgronAlum]

Alright fellow Outdoor Cooking Cyclones, I am seeking your help for a cook this weekend.

I have an XL Kamado Joe and honestly the only meal that hasn't turned out well on it in 4 yrs is brisket and I've tried it twice. This Sunday (want to take advantage of Daily Savings providing an extra hr.) I plan to cook a 5lb flat. I will be nerding out on YouTube and my saved recipe emails, but I would really appreciate your feedback on what you suggest (time, temp, wrap etc.) for the best way to cook the flat.

Thank you in advance and I really appreciate it!

My biggest takeaway from doing it once was making sure you get it trimmed evenly. I had a dryish flat and an awesome point and I believe it was due to thickness. It wasnt the best choice out of the case to begin with I don’t think.

Also, make sure whatever you’re using for heat and meat temps are accurate. Don’t skip the phase where it gets wrapped and placed in a cooler. It really softens everything up. I had mine sitting for around 4 hours after I pulled it.

 

[cycloner29]

Alright fellow Outdoor Cooking Cyclones, I am seeking your help for a cook this weekend.

I have an XL Kamado Joe and honestly the only meal that hasn't turned out well on it in 4 yrs is brisket and I've tried it twice. This Sunday (want to take advantage of Daily Savings providing an extra hr.) I plan to cook a 5lb flat. I will be nerding out on YouTube and my saved recipe emails, but I would really appreciate your feedback on what you suggest (time, temp, wrap etc.) for the best way to cook the flat.

Thank you in advance and I really appreciate it!

All the briskets I ever do whole packer, flat or separated point and flat, I will apply a 50/50 restaurant grade black pepper and kosher salt mix. I've watched plenty of videos over the years and I have alway stuck with what Aaron Franklin used. I have never waivered from it. I will also add a small pan of water as it seems to help create moisture and accentuate the smoke ring.

Figure almost an 1.5 hours per pound of smoking time. I start at 150 just to get the additional smoke into it. I will also go with the fat side down. Helps to prevent it from drying out during the smoking process. Then I will go to around 200 for an hour or so and then go to around 235-240 to finish it off. I have used butcher paper before as people do use it to help get them through the "crunch", but I don't use it all the time.

I've learned to separate the flat and point to help cut down the cooking time. That is such a huge game changer as I never have to do overnight cooks on briskets. I will take to around 190-195 IT. Wrap in foil, put in a cooler with a towel and let is rest. I've even let it go for 3-4 hour like this and it is still hot.

 

[CYdTracked]

So how often (if ever) and how do you clean your smokers? I've got a vertical unit if it changes the answer.

I have an offset charcoal/wood smoker so I clean the ash out of the fire box before each smoke. The actual grill portion the most I do with it is clean the grill grates is before each smoke I spray them with Citrusafe grill cleaner and scrub them with a grill brush and rinse off. I never actually clean anything else as that grease build up actually protects the metal for a smoker like mine. I try to regularly season it with cooking spray to get a build up on both the outside and inside as it protects the metal and prevents rusting. Probably different ways to maintain other types of smokers but for the kind I uses I don't mind a little build up as it's not really hurting anything.

On an unrelated note I had some pretty good BBQ from a local BBQ food truck/trailer in Adel last weekend. Snappy's Stick Fire BBQ was the name of it, they were at a soccer tournament my kid was playing in and had some of their BBQ for supper. Had spare ribs that were huge and had great flavor. Talked to the owner a bit and he mostly does local events around Adel and Dallas county, maybe will venture to Panora or Des Moines area from time to time but his trailer is not really built for long drives and he stays busy with just staying in Dallas county. Asked him what he uses for wood and he said a mix of about 70/30 Cherry and Oak woods. I really liked the flavor on the ribs so I may have to acquire some cherry and oak splits somewhere to throw in my offset for a cook sometimes and see if I notice a difference. Depending on the cook I usually use a mix of mostly Apple with some Hickory with some Pecan and Hickory. I sometimes use Peach which I think it probably the best flavor I get but I usually have to order a box of it online and it can get a little pricey compared to what you can buy around here with the more common wood variety so I don't use it often.

 

[CloneFanInKC]

Can you describe what your process was for your brisket the first two times, and what you didn't like about the result?

@BACyclone very informative second post thank you!!!

My previous two cooks failed b/c the meat didn't pass the "bend/flex" test. Did not gently come apart, but was torn apart. Essentially just not tender and juicy enough.

Based on YouTube videos and recipe articles I have found since my initial post (luckily for me you align with this general process) I plan to try the following:

* cook to about 170 at around 225
* wrap in butcher paper and cook to about 200 ( I will adapt your technique of opening paper at 190)
* use a water drip pan
* I use lump charcoal and will add Hickory smoking wood
* SPG seasoning the night before
* 5lbs should be about a 7 hr cook
* rest in cooler/oven for 2-3 hours

Thank you all for your input, I will continue to monitor/read this thread in preparation for the Sunday cook.

 

[snowcraig2.0]

Try to get the better half.

Don't buy the bottom half

 

[NickTheGreat]

I've only done about 25 briskets in my life, but I always have a tough time with the small ones, a lot of those being the flat only. I don't know if it's just not as forgiving or what.

I don't mess with paper, foil, cloth, or any of that nonsense. SPG overnight, smoke at 250 - 275 until she's done.

IMO, brisket is not done at a certain temperature. It needs to 'probe' tender. Take a pointy stick, probably your meat thermometer, and it is done once it slides in like melted butter. It's usually in the 190's for me, but i've had big ones go damn near 200.

I've always read if brisket is tough, leathery or chewy, it could be undercooked. Overcooked brisket is usually more crumbly. Cooking too fast (too hot) can be weird too, making the meat tough.

 

[CyPhallus]

The biggest thing to remember with brisket is that every single one of them is different. The same temp you think you need to take it to won't always produce the same results. The point is always going to be way for forgiving than the flat. You overcook the flat and it turns into shredded beef instead of sliced beef in a hurry. But in 99% of cases if any part of the brisket is tough it didn't hit a high enough IT.

If you can get the flat to 198-202 IT and transfer to a cooler to rest it will get the rest of the way there and *usually* not be overdone to the point where it's fall apart tender.

 

[BACyclone]

@BACyclone very informative second post thank you!!!

My previous two cooks failed b/c the meat didn't pass the "bend/flex" test. Did not gently come apart, but was torn apart. Essentially just not tender and juicy enough.

Based on YouTube videos and recipe articles I have found since my initial post (luckily for me you align with this general process) I plan to try the following:

* cook to about 170 at around 225
* wrap in butcher paper and cook to about 200 ( I will adapt your technique of opening paper at 190)
* use a water drip pan
* I use lump charcoal and will add Hickory smoking wood
* SPG seasoning the night before
* 5lbs should be about a 7 hr cook
* rest in cooler/oven for 2-3 hours

Thank you all for your input, I will continue to monitor/read this thread in preparation for the Sunday cook.

That's a good point, you're cooking only the flat and my times/method is for a whole brisket. With a flat only you probably won't have much trimming required either.

Good luck! When you nail a brisket, there's not much better than you can have off your pit.

 

[BACyclone]

I've only done about 25 briskets in my life, but I always have a tough time with the small ones, a lot of those being the flat only. I don't know if it's just not as forgiving or what.

I don't mess with paper, foil, cloth, or any of that nonsense. SPG overnight, smoke at 250 - 275 until she's done.

IMO, brisket is not done at a certain temperature. It needs to 'probe' tender. Take a pointy stick, probably your meat thermometer, and it is done once it slides in like melted butter. It's usually in the 190's for me, but i've had big ones go damn near 200.

I've always read if brisket is tough, leathery or chewy, it could be undercooked. Overcooked brisket is usually more crumbly. Cooking too fast (too hot) can be weird too, making the meat tough.

This is also a good point that should be mentioned, especially with the big hunks of meat. I mentioned cooking to temperature, but I absolutely agree that I double-check with a probe in a couple spots. You want your meat probe to basically go in with no resistance, especially with a pork butt you're going to shred.

Brisket at 190-200 is going to probably be perfect, but you still need it to be that soft. You don't want it TOO soft because you're probably going to slice it...go too long and it will be pulled beef.

I definitely agree that some of my early mistakes were one-off pieces of meat that 'took too long' for some reason and ultimately were tough because I pulled them too early.

Especially with whole briskets or large pork butts, there can be tremendous variability with every cook and what it ultimately needs....from the piece of meat to the weather conditions that day, affect it a lot.

 

[Agclone91]

The processor is Weaver Meat Afton, Iowa. Brand new facility couple years ago, up to date & they know what they’re doing. Also a good new locker in Lamoni right on the interstate. My son took a steer there recently said they are where all his buddies go.

This guy and his son are the owners of the Lamoni locker:

Gallatin Farmer Pleads Guilty to Multi-million Dollar Crop Insurance Fraud

A Gallatin, Mo., man whose family farming operation is the setting of a reality TV show pleaded guilty in federal court today to a multi-million dollar fraud scheme involving federal crop insurance benefits he was not entitled to receive.

www.justice.gov

 

[mkadl]

Especially with whole briskets or large pork butts, there can be tremendous variability with every cook and what it ultimately needs....from the piece of meat to the weather conditions that day, affect it a lot.

yes

 

[Gonzo]

I'm getting close to making some big decisions on my grilling and smoking operation. I've always just had a big charcoal grill with 900+ sq. inches of cooking areas that I've used for grilling, and then for smoking it's worked great just set up for indirect heat. I tried a rig with an offset smoker box and did not like it, way too hard to regulate the heat.

I've been thinking of finally taking the plunge to a pellet-type rig where you can set it and forget it for smoking, but I'm a sucker for charcoal, so I've been looking at the Masterbuilt gravity fed charcoal smoker, where I'd retain the benefits of charcoal and wood chunks/splits, but also gain the convenience of a digital thermo controller so I don't have to constantly keep an eye on the IT for many hours when smoking. I'd then just get a regular Weber kettle for grilling. Needless to say the wife is thrilled at the aspect of two grills/smokers.

But then I saw the Weber Ranch Kettle, and am intrigued.

Weber Ranch Kettle | Charcoal Grill | Weber Grills

Perfect for parties and groups, the Weber 37” Ranch Kettle charcoal grill’s stainless steel cooking grate boasts 1,104 square inches of cooking space.

www.weber.com

Over 1,100 sq. and the excellence of Weber heat circulation and retention. The big negative is I'd be giving up the ability to just set it and forget it when smoking. I'd be hitching myself to many consecutive hours of keeping close watch in the IT when smoking. But I'm sure the quality of results would be pretty stellar, and I like the idea of using the same rig for smoking and grilling, without having 2 eating up space.

Anyone have experience with the WRK and/or thoughts/advice on my predicament?

TIA

 

[Cyclones_R_GR8]

I'm getting close to making some big decisions on my grilling and smoking operation. I've always just had a big charcoal grill with 900+ sq. inches of cooking areas that I've used for grilling, and then for smoking it's worked great just set up for indirect heat. I tried a rig with an offset smoker box and did not like it, way too hard to regulate the heat.

I've been thinking of finally taking the plunge to a pellet-type rig where you can set it and forget it for smoking, but I'm a sucker for charcoal, so I've been looking at the Masterbuilt gravity fed charcoal smoker, where I'd retain the benefits of charcoal and wood chunks/splits, but also gain the convenience of a digital thermo controller so I don't have to constantly keep an eye on the IT for many hours when smoking. I'd then just get a regular Weber kettle for grilling. Needless to say the wife is thrilled at the aspect of two grills/smokers.

But then I saw the Weber Ranch Kettle, and am intrigued.

Weber Ranch Kettle | Charcoal Grill | Weber Grills

Perfect for parties and groups, the Weber 37” Ranch Kettle charcoal grill’s stainless steel cooking grate boasts 1,104 square inches of cooking space.

www.weber.com

Over 1,100 sq. and the excellence of Weber heat circulation and retention. The big negative is I'd be giving up the ability to just set it and forget it when smoking. I'd be hitching myself to many consecutive hours of keeping close watch in the IT when smoking. But I'm sure the quality of results would be pretty stellar, and I like the idea of using the same rig for smoking and grilling, without having 2 eating up space.

Anyone have experience with the WRK and/or thoughts/advice on my predicament?

TIA

I'm pretty sure you can get a BBQ Guru controller to regulate the air. I have a WKR that has never been used I can sell you for a good price

 

[tm3308]

I'm getting close to making some big decisions on my grilling and smoking operation. I've always just had a big charcoal grill with 900+ sq. inches of cooking areas that I've used for grilling, and then for smoking it's worked great just set up for indirect heat. I tried a rig with an offset smoker box and did not like it, way too hard to regulate the heat.

I've been thinking of finally taking the plunge to a pellet-type rig where you can set it and forget it for smoking, but I'm a sucker for charcoal, so I've been looking at the Masterbuilt gravity fed charcoal smoker, where I'd retain the benefits of charcoal and wood chunks/splits, but also gain the convenience of a digital thermo controller so I don't have to constantly keep an eye on the IT for many hours when smoking. I'd then just get a regular Weber kettle for grilling. Needless to say the wife is thrilled at the aspect of two grills/smokers.

But then I saw the Weber Ranch Kettle, and am intrigued.

Weber Ranch Kettle | Charcoal Grill | Weber Grills

Perfect for parties and groups, the Weber 37” Ranch Kettle charcoal grill’s stainless steel cooking grate boasts 1,104 square inches of cooking space.

www.weber.com

Over 1,100 sq. and the excellence of Weber heat circulation and retention. The big negative is I'd be giving up the ability to just set it and forget it when smoking. I'd be hitching myself to many consecutive hours of keeping close watch in the IT when smoking. But I'm sure the quality of results would be pretty stellar, and I like the idea of using the same rig for smoking and grilling, without having 2 eating up space.

Anyone have experience with the WRK and/or thoughts/advice on my predicament?

TIA

You can also get charcoal pellets from Royal Oak to get that charcoal flavor with the convenience of a pellet grill.