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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-16-2013, 02:04 PM   #16
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Quote:
Originally Posted by Fwismoker View Post
There are exceptions to the rule but if i had to fight to keep certain temps i'd consider getting a different smoker. Like above certain types of meat i want cooked at different temps for a variety of reasons. I'm not just going to let my pit settle into what ever temp it wants and just go with it.
My Kettle will settle in and sit at 275F most all day long with the bottom vent closed fully. To get it to 225F for a long cook, I would need to better seal bottom vents or use small batches of charcoal more often.

I have a new smoker on the way, but someones you gotta do with what you got ;)

Perhaps if the OP could offer up what type of cooker he plans to use, advice could be more specific to the controls available.
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Unread 09-16-2013, 02:09 PM   #17
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Quote:
Originally Posted by peeps View Post
My Kettle will settle in and sit at 275F most all day long with the bottom vent closed fully. To get it to 225F for a long cook, I would need to better seal bottom vents or use small batches of charcoal more often.

I have a new smoker on the way, but someones you gotta do with what you got ;)

Perhaps if the OP could offer up what type of cooker he plans to use, advice could be more specific to the controls available.
He said he's using a Vision Kamado, definitely should be able to dial in his desired temp with that.
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Unread 09-16-2013, 02:10 PM   #18
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First where does your pit preform the best with the least amount of Stress on you? This should be the biggest factor in determining how you cook. Wresting with temps IME is one of the biggest attributing factors to a cook gone wrong, a stressed cook gets frustrate and a frustrated cook is an impatient cook and they tend to do erratic things. "My pit was Running to hot and I was afraid I might mess it up and dry it out so I pulled it it wasn't exactly probing tender" OR "We got tired & hungry so I called it it was tough & dry"
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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

Me I like to start late & finish early I cook at 300+ I'm to old to stay up all night like I used ta and spend 3 days recovering. IMO H&F tastes better, may be because My tallywacker anit plowing furrows behind me by the time it's done.
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Unread 09-16-2013, 02:13 PM   #19
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280.
285.
290.
295.
300.

your choice.
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Unread 09-16-2013, 02:16 PM   #20
peeps
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Quote:
Originally Posted by Fwismoker View Post
He said he's using a Vision Kamado, definitely should be able to dial in his desired temp with that.
Missed that...thanks! I agree. Looks much easier to fine tune the intake vent than on my OTG.
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Unread 09-16-2013, 02:17 PM   #21
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Quote:
Originally Posted by Ron_L View Post
I'm a half-fast kind of guy

250 - 275, but if you cooker wants to settle at a different temp don't fight it.
I agree with this... I usually run 250-260
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Unread 09-16-2013, 03:23 PM   #22
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Quote:
Originally Posted by Seefyre View Post
You should definitely not deprive yourself of the low and slow variety. It will give you great appreciation for the work that goes into great brisket. We all had to pay our dues.

Then leave giving up a full day in the past and enjoy the hot and fast.
lol...I've paid my dues.. I use to have a Charbroiler COS and temperature control was an issue that required a lot of attention (even with a few mods). I don't mind watching over a cook, but it was a lot of effort just to smoke a few racks of ribs.

Quote:
First where does your pit preform the best with the least amount of Stress on you? This should be the biggest factor in determining how you cook. Wresting with temps IME is one of the biggest attributing factors to a cook gone wrong, a stressed cook gets frustrate and a frustrated cook is an impatient cook and they tend to do erratic things. "My pit was Running to hot and I was afraid I might mess it up and dry it out so I pulled it it wasn't exactly probing tender" OR "We got tired & hungry so I called it it was tough & dry"

Since I've gotten my kamado, temp control is not an issue and I'm getting pretty good at running it consistently at most temps. There lies my indecision as far as what route to embark on.

Still, I don't mind doing a long cook, as that is part of the whole bbq'ing experience.

Thanks all, for everyone's input!
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Unread 09-16-2013, 03:36 PM   #23
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My method is pretty much low and slow but with a twist. I start the cook at 250, allowing for good smoke penetration and bark formation for the first three to four hours. When the stall starts at about the 160 internal mark I'll go ahead and crank the pit up to between 275 and 300. If I'm in a hurry I'll go ahead and wrap the brisket in butcher paper at that point but normally I'll just let it go naked and the increased temperature helps get through the stall more quickly, (the butcher paper kicks it into overdrive and powers through the stall really fast). I've tried the high and fast temps over 300 and while I got a tender brisket and in record time, I didn't think that the flavor was quite there. I think that the first few hours of a cook are crucial for getting the smoke and seasonings into the meat and it seemed to me that starting at too high a temp almost seared the meat to the point of not allowing anything to penetrate! I have no scientific proof of this but just my own observation, from my own experience.
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Unread 09-16-2013, 03:50 PM   #24
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Quote:
Originally Posted by oldbill View Post
My method is pretty much low and slow but with a twist. I start the cook at 250, allowing for good smoke penetration and bark formation for the first three to four hours. When the stall starts at about the 160 internal mark I'll go ahead and crank the pit up to between 275 and 300. If I'm in a hurry I'll go ahead and wrap the brisket in butcher paper at that point but normally I'll just let it go naked and the increased temperature helps get through the stall more quickly, (the butcher paper kicks it into overdrive and powers through the stall really fast). I've tried the high and fast temps over 300 and while I got a tender brisket and in record time, I didn't think that the flavor was quite there. I think that the first few hours of a cook are crucial for getting the smoke and seasonings into the meat and it seemed to me that starting at too high a temp almost seared the meat to the point of not allowing anything to penetrate! I have no scientific proof of this but just my own observation, from my own experience.
Thanks for the suggestion. Whatever method I chose, I plan to initially keep it simple with the fewest amount of variables. Once I done a few and get the hang of it, then I will attempt to improvise and try to improve my technique from there.
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Unread 09-16-2013, 03:52 PM   #25
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Oldbill, it isn't that the meat sears, it is that the fire at around 300F starts burning clean enough, that the smoke profile is more subdued. A lower heat range results in a stronger smoke flavor.
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Unread 09-16-2013, 03:56 PM   #26
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Remember to plan out what you do and keep notes of time / temp and what you do. Most of all remember to just have fun!
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Unread 09-16-2013, 04:14 PM   #27
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I've only done one, and I ran it at 300. It was only about six pounds. Three hours to 170, one more hour foiled to 202. Was a great first run.
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Unread 09-16-2013, 04:21 PM   #28
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Quote:
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Oldbill, it isn't that the meat sears, it is that the fire at around 300F starts burning clean enough, that the smoke profile is more subdued. A lower heat range results in a stronger smoke flavor.
Yeah, you're probably right. Higher heat does usually equate to cleaner smoke and that is probably the difference. I guess though, that the high and fast smoke is a little too clean for me. It's kinda' a regional thing I suppose but in Texas we like to "taste the smoke" and my pallet has been trained that way since I was weaned!
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Unread 09-16-2013, 06:18 PM   #29
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On my Jambo I cook everything at 275. I will tell all briskets cook different they are done when done.
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Unread 09-16-2013, 06:58 PM   #30
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Without me really telling anyone the method, my friends and fam consistently prefer low and slow.
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