Grilling

[peoriairish]

Oh yeah. I wrap my ribs and crutch my brisket, but not my pork butt. Well, I take that back. I pull it around 200-205, wrap in foil then place in a cooler for 1-2 hours to rest. So it's wrapped, but not to actually smoke it.

I need to work more on my brisket. The last one I made was pretty dry but I blame it on poor temp control. I bought the side fire box for my smoker and it changed the whole thing. It's going much better today after I plugged up some holes and learned how much charcoal to use.

 

[ACamp1900]

I always cover my meats in foil... Not a full wrap but I'll have it covered with the ends open or very lose so all the smoke gets in fully... I do this because it acts as an almost second oven traps any moisture and keeps meat juicy... Or so i was told by a BBQ award winner years ago... It has worked great for me, I know that.

 

[peoriairish]

Hey man... if it works, It works. It's the old fat cap up, down, or off debate. Everyone has their opinion on it, and they all make great meat, so what's the point in arguing it.

(I'm fat cap off by the way)

 

[ACamp1900]

Agreed, hope I didn't come off as arguing, just sharing my perspective

 

[peoriairish]

Agreed, hope I didn't come off as arguing, just sharing my perspective

Oh. No. Not at all. I realized as I was typing it that you may get that sentiment. But I didn't mean it that way. No worries.

 

[Irish Insanity]

What temp does everyone take their different meats to. I know for shredded pork butt it's 200-205. But everyone seems to have a different opinion on about everything else. I tried brisket once but it was a bit dry. IIRC I took it up to 190. My pork loin usually goes to 160 then pulled. I don't foil any of my meats, no particular reason.

 

[peoriairish]

When I did my last brisket, I pulled it at 165 to foil then took it to around 190 I think? I can't quite remember.

This smoker I have is pissing me off. It's constant open and close the vent to range it between 215 and 235. I just won't hold steady. Consider the fund started for a Weber Smokey Mountain....

 

[ACamp1900]

My custom smoker runs pretty consistent at 225-275 range...

 

[Irish Insanity]

My PBC runs consistent at 325. But there's no real way to adjust it. No exhaust vents to adjust.

 

[ACamp1900]

Have a pic or something, that's a bit high... The black barrel right? Can you just do a couple of coals and put some wood on top of that when you add the meat? I used to roll with those until I built my own, I adjusted it so the legs were on the outside, not the inside which allowed me to remove the entire barrel from the heat source if needed... Going with just wood or some volcanic rock as your heat source instead of full charcoal pulls the wood chips may help vary/lower your temps

 

[wizards8507]

When I did my last brisket, I pulled it at 165 to foil then took it to around 190 I think? I can't quite remember.

This smoker I have is pissing me off. It's constant open and close the vent to range it between 215 and 235. I just won't hold steady. Consider the fund started for a Weber Smokey Mountain....

My last smoke was 16 hours, two pork butts. Started the WSM and once I got it in range it ran overnight while I slept like a baby. Went to bed at 225 and woke up at 220 eight hours later. You have to fiddle for awhile in the beginning but once you hit equilibrium, you can walk away.

I don't do any cooking with foil. Smoke to 195-205, then hold in foil, towels, and a cooler. The meat stays hot for hours so you can give yourself cushion in case your temp stalls along the way.

Do you do the Minion Method?

 

[peoriairish]

The problem is that my smoker is a cheapo and no matter how many holes and gaps I plug, it still leaks like crazy. Such awful heat loss.

 

[ACamp1900]

I built mine on the top of page ten for like 200 bucks and that's WITH the grill option attached, you can prob make a great smoker by itself with all of 100 or less worth of materials and customize it the way you want...

 

[GoldenDome]

What temp does everyone take their different meats to. I know for shredded pork butt it's 200-205. But everyone seems to have a different opinion on about everything else. I tried brisket once but it was a bit dry. IIRC I took it up to 190. My pork loin usually goes to 160 then pulled. I don't foil any of my meats, no particular reason.

So here is how I do brisket.

Rub with coarse black pepper and kosher salt.
Smoke for 4 hours or so until I get the desired color, spritz with apple cider vinegar every hour
After I get the color bark I want, I wrap in foil with an1/8 cup of apple juice
After about 7 hours of total cook time I check my brisket by feel. I feel to see if it has a wiggle to it. No wiggle and does not feel limp in my hands, I keep cooking it.
Once I get that limp feeling in the meat, wrap it in towels and let it rest in a cooler for at least 2 hours, preferably 4 hours. This is critical and may cause a brisket to dry out.
After it is cool, slice as needed otherwise the exposed brisket meat will oxidize.

Other things: always have a water pan, any kind of liquid under the meat. I just use plain water, but you could use water ever you like. Also use the minion method for charcoal which produces a lower and longer temperature. Google "minion method" if you are not familiar. I do the minion method and add charcoal once more which gives me enough for 8 hours of even smoke. Another key to brisket is trimming, make sure the brisket is trimmed properly so the brisket can cook as evenly as possible.

If you want som great and invaluable info, watch the PBS series on YouTube. Aaron from Franklins BBQ basically teaches a crash course in BBQ which I found invaluable, especially because i love the Central Texas style BBQ personally. In the YouTube search bar, type in "BBQ with Franklins". This PBS series was a great source of information.

 

[ACamp1900]

Pi... By leaks you mean smoke???

 

[wizards8507]

The problem is that my smoker is a cheapo and no matter how many holes and gaps I plug, it still leaks like crazy. Such awful heat loss.

Leaks in a smoker usually cause it to overheat, not the other way around. Oxygen leaking in causes the charcoal to burn hot and quickly.

 

[Irish Insanity]

Have a pic or something, that's a bit high... The black barrel right? Can you just do a couple of coals and put some wood on top of that when you add the meat? I used to roll with those until I built my own, I adjusted it so the legs were on the outside, not the inside which allowed me to remove the entire barrel from the heat source if needed... Going with just wood or some volcanic rock as your heat source instead of full charcoal pulls the wood chips may help vary/lower your temps

The PBC is made set and forget. It has 3 suggested bottom vent settings. All based upon your elevation. The top only has 4 small holes on the side. But if you hang your meat the holes are covered mostly. No adjustments. It's also meant to run 275-325 and cook faster. I could probably close the bottom hole a bit and bring the temp down a bit.
Besides the failed brisket, which I think was my fault, it's made the best near I've ever had.
I fill my basket 2/3 full of charcoal and place it in the bottom. Then I fill my chimney all the way up and set it on my frill side burner. Light the burner for about 5 minutes. Then shut it off and let the charcoal go for about 20. Pour it on top of the unlit coals and let it run.
I do want to get it a but lower, I just haven't had time to try. And honestly I don't know if closing just the bottom when there are no adjustable top vents will work.

 

[ACamp1900]

Yeah try the minion method, especially with things like brisket.... As for the hole adjustments, close them all for lower temps would be my assumption

 

[wizards8507]

The PBC is made set and forget. It has 3 suggested bottom vent settings. All based upon your elevation. The top only has 4 small holes on the side. But if you hang your meat the holes are covered mostly. No adjustments. It's also meant to run 275-325 and cook faster. I could probably close the bottom hole a bit and bring the temp down a bit.
Besides the failed brisket, which I think was my fault, it's made the best near I've ever had.
I fill my basket 2/3 full of charcoal and place it in the bottom. Then I fill my chimney all the way up and set it on my frill side burner. Light the burner for about 5 minutes. Then shut it off and let the charcoal go for about 20. Pour it on top of the unlit coals and let it run.
I do want to get it a but lower, I just haven't had time to try. And honestly I don't know if closing just the bottom when there are no adjustable top vents will work.

I'd you're interested getting your temps down, start with less lit coals. I fill my chamber with unlit coals, then light just whatever fits in the chimney upside down. If you do it that way, make sure you're using something chemical-free like lump or Kingsford Competition.

 

[peoriairish]

Pi... By leaks you mean smoke???

Yeah. The intake vent is shut all the way down and it still climbed up to 248 and is holding at 244. When smoke is leaking from the smoke box and the spacing, that tells me heat is leaking as well. And when everything is shut down, and the temp still rises, there's a problem.

 

[ACamp1900]

Yeah your losing some heat, tho if it rocks at 240ish you don't need more heat... Smoke will escape from any smoker...

 

[Irish Insanity]

Here's my rundown of the failed, and only, brisket I've done.

1. I just bought a point, not sure a full one would fit in my smoker.

2. I trimmed a lot of the fat and rubbed down with only SPOG the night before.

3. Started my smoker as explained above.

4. Hung the meat from the hooks and ran till, IIRC, 180. Pulled it and wrapped in foil in a towel for an hour.

5. Removed from the wrap and sliced for serving. There was plenty of juice flowing as I sliced. But admittedly, I'm not sure I sliced it the proper way. Isn't it supposed to be against the grain?

Everyone seemed to like it, I just thought it was dry.

 

[Irish Insanity]

Yeah try the minion method, especially with things like brisket.... As for the hole adjustments, close them all for lower temps would be my assumption

Please remind me, what is the Minion method?

I'd you're interested getting your temps down, start with less lit coals. I fill my chamber with unlit coals, then light just whatever fits in the chimney upside down. If you do it that way, make sure you're using something chemical-free like lump or Kingsford Competition.

I never really thought about the less coals thing. I'll give that a swing along with slightly closing the grates. As far as charcoal, I only use Kingsford original.

 

[ACamp1900]

For my tastes the problem started with doing brisket... I prefer tri tip, much better cut, needs far less time in the smoker, tastes better, IMO,... I do Santa Maria in the smoker for four hours or so, kiss it on the grill and do the same thing you'd do with brisket in terms of how to eat or serve it

 

[ACamp1900]

Please remind me, what is the Minion method?

I never really thought about the less coals thing. I'll give that a swing along with slightly closing the grates. As far as charcoal, I only use Kingsford original.

Pretty much what wizards described in your other quoted post....

 

[Irish Insanity]

Pretty much what wizards described in your other quoted post....

Well hell, that's what I already do bit with less coals.
Thanks for the info guys.

 

[peoriairish]

Yeah your losing some heat, tho if it rocks at 240ish you don't need more heat... Smoke will escape from any smoker...

That's the thing. I want less heat and more stability

 

[Irish Insanity]

So my son is a Freshman in high school this year. One of his elective classes is metal shop. He does small projects thru the year and towards the end they have a larger one. He mentioned a few things people have made in the past and a grill was one. So it got me thinking........He's going in tomorrow to ask if a custom smoker is possible if I supply the materials. Now, if it is possible, what type of design to have him build. I'd like to add a wood fired smoker/grill to the arsenal. But I have no clue what that entails build wise. Is there any difference between a charcoal side box smoker and wood or just a difference in fuel source? Also I've never owned a side box smoker, mine have both been vertical. Any input would be great.

 

[ACamp1900]

It can be either or pretty sure so long and the smoke rises to the food... IN my experience most charcoal smokers tend to be box or barrel with the coals at the bottom and most wood smokers tend to be the grill type laid out with the oven on the side and slightly below... I liked the idea of mixing the two.

My custom build was done where the oven is on the side and slightly below... I find it's easier to control the heat and flare ups this way but I lose more smoke before is goes into the smoker and as well... but I think I can fix that if I ever had the urge to do so (It runs great so I am 'eh' on the small problems I have with it currently), overall I highly prefer this design to the straight standing box with the heat source directly below the food (I've owned two smokers of that design before this one)

I would suggest building a side barrel or box smoker with multiple racks and an oven on the side/bottom... something along these lines (minus the electricity obviously) if it were me... but with the oven having a bit more access to the box.. you could really run it a few times with wood and or charcoal and see what it responds to the best...

It's the basic idea I did mine with but I used bricks... the only thing is that the materials for something like that could cost a bit, but think of how cool it'll be having a one of a kind smoker that your son built for you!!!

 

[Veritate Duce Progredi]

It can be either or pretty sure so long and the smoke rises to the food... IN my experience most charcoal smokers tend to be box or barrel with the coals at the bottom and most wood smokers tend to be the grill type laid out with the oven on the side and slightly below... I liked the idea of mixing the two.

My custom build was done where the oven is on the side and slightly below... I find it's easier to control the heat and flare ups this way but I lose more smoke before is goes into the smoker and as well... but I think I can fix that if I ever had the urge to do so (It runs great so I am 'eh' on the small problems I have with it currently), overall I highly prefer this design to the straight standing box with the heat source directly below the food (I've owned two smokers of that design before this one)

I would suggest building a side barrel or box smoker with multiple racks and an oven on the side/bottom... something along these lines (minus the electricity obviously) if it were me... but with the oven having a bit more access to the box.. you could really run it a few times with wood and or charcoal and see what it responds to the best...

It's the basic idea I did mine with but I used bricks... the only thing is that the materials for something like that could cost a bit, but think of how cool it'll be having a one of a kind smoker that your son built for you!!!

What are these typically made of? Is there a specific forum or place you go to learn proper dimensions to build something like that?