Pedro7
Full Fledged Farker
Hello all,
I picked up a used Humphrey's Battle Box on here a few weeks back. With competition season right around the corner, I had to give the new smoker some work to do in order to get a feel for it and try a new rub/injection. Plus, I really need the practice. I cleaned it out and seasoned it last week by just running it awhile. Then sprayed it down with Pam and was ready to go this weekend.
I started with a 17 pound Angus Choice Brisket I got from my local butcher. Trimmed up aggressively, injected, and rubbed down. I'm trying Meat Church Holy Cow and their injection for the first time.
IT'S 3AM I MUST BE LONELYYYYY!!! Really tho, started at 3am. Took the Humphreys about 1.5 hours to heat up being that it doesn't ever want to get warm here in NJ. A solid 32 degrees at 3am. 325lbs of steel takes awhile. Using my BBQ Guru as well and using KBB charcoal and Hickory/Mesquite.
The brisket went on at about 4:30am and had it sitting out to get to room temp. Put my Thermoworks Smoke probes in the flat and point and let her rip at 225-250. Then went and slept for an hour and a half. Woke up and it was already around 145 degrees. Kept it going until it stalled out at 161, which was under 3 hours of cooking time. I've never had a brisket get to wrap that fast. Probably happened because it was a nicely marbled piece of meat and I cut most of the fat off. Wrapped up in foil, set in a pan, and put it back in.
Waiting. Seeing my Mets colored cooker is hard for a Yankee fan. Temps staying very consistent across the brisket. Finally a decent day in NJ to enjoy some sun even at 52 degrees.
I moved it to the top shelf and bumped the heat to 275 as it was taking its sweet time getting to temp. Then, pulled off at 1:30PM once it hit 203. Into the cooler it went for 5 hours.
The goods. I made some burnt ends as well with the point. I didn't quite get the bark I wanted, but I attest that to only being in the smoker for under 3 hours before wrapping. Also led to a decent smoke ring, but not my best. Will work on those things and maybe cook lower or use more wood in the fire box. The brisket came out great, however. Great beefy flavor, super jiggly, great seasoning, and still good smoke. Myself and my lucky neighbors were extremely happy with it. There are some changes I'll make before competing, but I'm keeping those to myself
And competition box prep.
End thoughts: I was very happy with the Humphreys. It held temp extremely well, especially with the Guru. I didn't have to touch it for four hours after I wrapped the brisket. It was pretty efficient too. I used about 10lbs of charcoal total. It's pretty amazing it stays almost cool to the touch, so the insulation did its job. The water pan had to be refilled a few times as well and not letting the water run out definitely helped the water pan clean up after. Now just need to get a real cart or casters.
I picked up a used Humphrey's Battle Box on here a few weeks back. With competition season right around the corner, I had to give the new smoker some work to do in order to get a feel for it and try a new rub/injection. Plus, I really need the practice. I cleaned it out and seasoned it last week by just running it awhile. Then sprayed it down with Pam and was ready to go this weekend.
I started with a 17 pound Angus Choice Brisket I got from my local butcher. Trimmed up aggressively, injected, and rubbed down. I'm trying Meat Church Holy Cow and their injection for the first time.
IT'S 3AM I MUST BE LONELYYYYY!!! Really tho, started at 3am. Took the Humphreys about 1.5 hours to heat up being that it doesn't ever want to get warm here in NJ. A solid 32 degrees at 3am. 325lbs of steel takes awhile. Using my BBQ Guru as well and using KBB charcoal and Hickory/Mesquite.
The brisket went on at about 4:30am and had it sitting out to get to room temp. Put my Thermoworks Smoke probes in the flat and point and let her rip at 225-250. Then went and slept for an hour and a half. Woke up and it was already around 145 degrees. Kept it going until it stalled out at 161, which was under 3 hours of cooking time. I've never had a brisket get to wrap that fast. Probably happened because it was a nicely marbled piece of meat and I cut most of the fat off. Wrapped up in foil, set in a pan, and put it back in.
Waiting. Seeing my Mets colored cooker is hard for a Yankee fan. Temps staying very consistent across the brisket. Finally a decent day in NJ to enjoy some sun even at 52 degrees.
I moved it to the top shelf and bumped the heat to 275 as it was taking its sweet time getting to temp. Then, pulled off at 1:30PM once it hit 203. Into the cooler it went for 5 hours.
The goods. I made some burnt ends as well with the point. I didn't quite get the bark I wanted, but I attest that to only being in the smoker for under 3 hours before wrapping. Also led to a decent smoke ring, but not my best. Will work on those things and maybe cook lower or use more wood in the fire box. The brisket came out great, however. Great beefy flavor, super jiggly, great seasoning, and still good smoke. Myself and my lucky neighbors were extremely happy with it. There are some changes I'll make before competing, but I'm keeping those to myself
And competition box prep.
End thoughts: I was very happy with the Humphreys. It held temp extremely well, especially with the Guru. I didn't have to touch it for four hours after I wrapped the brisket. It was pretty efficient too. I used about 10lbs of charcoal total. It's pretty amazing it stays almost cool to the touch, so the insulation did its job. The water pan had to be refilled a few times as well and not letting the water run out definitely helped the water pan clean up after. Now just need to get a real cart or casters.
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