trust me I told her to stay in the house and away from my meat for the remainder of the day. Its funny because she did it and it was her own house...
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Originally posted by bcoop View PostThe smaller the brisket is, the less you can use the hour and a half per pound rule of thumb. The reasoning is that the brisket is smaller, and the smoke will penetrate quicker. I'm telling ya'll. Screw the time. Cook to internal temp, and be done with it.
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Originally posted by Randy View Postyou know ive heard this before from a buddy of mine and she swears by it... ive always been a "time person" im willing to try the internal temp technique, but what would you recommend for a good temp gauge... i mean one that will stay in the meat throughout the cooking process?
As for what is better, what is best, etc. For a plain, simple meat thermometer, I'm always inclined to use a Cooper Atkins or a Taylor thermometer. These are simple, disposable (all therms go bad after heavy use/abuse) and not ridiculously priced.
For my smoker, I use a remote thermometer with hi/ low alarm and meat probe. This is the one I use. I'm not claiming it's the best, in fact, I wish it had a bit more range. It's just what I bought, and it's served me very well. It's still accurate after a year or so of heavy usage. In fact, I learned just how far off the thermometer in my smoker was when I went to this remote setup. The therm on my smoker read 50 degrees high. I really like this one, because I can set a hi/lo on my meat, and a hi/lo on my smoker cavity temp. An alarm will go off if I drop below 200 or over 250 on the cavity temp (the temps are all adjustable, this is set at my preference). An alarm will also go off for the meat probe once I hit my desired temp.
Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by mstng86 View PostThe only thing that bothers me about internal temp cooking (which I do everytime), is I don't like to let the juices out, so I always only want to do it once. I hate poking the meat three or four times and watching juices flow out.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by bcoop View PostAs you cook more, you'll know the look you want to achieve. Once you start approacing that look is when you want to use the thermometer. I poke 3-4 times, but it's become so routine, it is a very rare occasion that I check temp and it's not done. So, very little moisture escapes. You are thinking on the right path though. You don't want to poke a shit ton of holes, because it will dry it out.
Finally picking up a used brinkman smoker after work. Will probably play with a brisket this weekend.
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Here ya go bcoop.
Maverick ET-732
The new model has a greater range than the old one, up to 300'. The probes also can withstand more heat, up to 572°F, far better than the 410°F of the previous model. You can set it to read either Fahrenheit or Celcius.
As for keeping it on the fire while they got everything else ready. You should be resting your meats after smoking it anyway to let the juices redistribute. Wrap it in heavy foil (if not already) and set it in a dry cooler with old towels above and below it. It will be plenty warm a couple of hours later. Ribs and such are fine for only an hour, but briskets and butts will easily last two.
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Originally posted by bard View PostHere ya go bcoop.
Maverick ET-732
I have the same one as you and would only trade it for one with an extended range. In other words, the one above.
Originally posted by bard View PostAs for keeping it on the fire while they got everything else ready. You should be resting your meats after smoking it anyway to let the juices redistribute. Wrap it in heavy foil (if not already) and set it in a dry cooler with old towels above and below it. It will be plenty warm a couple of hours later. Ribs and such are fine for only an hour, but briskets and butts will easily last two.
This^^. This can't be stressed enough. Letting the meat rest when it comes off the smoker is imperative to a moist brisket. If you slice it immediately, the fat runs out on to the cutting board. If you let it rest, that fat redistributes in to the meat keeping it moist.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by Randy View Postso bcoop..... if the thermometer is in the meat while it cooks... why stab it at different times?
What I am saying, is when you think it's done, you need to check the temp in more than one spot. Especially when smoking, because it's a weird creature. For instance, when I'm smoking a pork butt, the probe is in the same spot the entire cycle. When my alarm goes off and tells me it's at temp, I will stab another spot or two in the pork butt, just to make sure the whole thing is done.Originally posted by BradMBut, just like condoms and women's rights, I don't believe in them.Originally posted by LeahIn other news: Brent's meat melts in your mouth.
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Originally posted by bcoop View PostWhen my alarm goes off and tells me it's at temp, I will stab another spot or two in the pork butt, just to make sure the whole thing is done.
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Originally posted by bcoop View PostIn fact, I learned just how far off the thermometer in my smoker was when I went to this remote setup. The therm on my smoker read 50 degrees high. I really like this one, because I can set a hi/lo on my meat, and a hi/lo on my smoker cavity temp. An alarm will go off if I drop below 200 or over 250 on the cavity temp (the temps are all adjustable, this is set at my preference).
On my Oklahoma Joe Longhorn smoker the temp gauge is on the top of the chamber on the opposite side from the end where the firebox is. I added another gauge at the same height near the firebox end as well as using gauges that sit on the cooking grate itself.
There was a difference of 50 degrees between the cooking grate and the temp gauge on the upper part of the lid and even more than that between one end of the chamber and the other. Putting in the diffuser plate and extending the exhaust down to grill height reduced the vertical difference to 20 degrees or so and made it even pretty much all the way across.
Of course the temp variations inside your smoker don't matter so much as long as you're directly monitoring the temp of your meat. It just bothered me because mine has a pretty large cooking area and I tend to load it up with multiple pieces of meat so I want everything to cook evenly.Atlantic Blue '00 - '03 Cobra motor and TKO600, solid axle, full MM suspension
Silver '01 Vette - D1 blown LS
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