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New stick burner, brisket and wood questions...

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  • 1buba
    Former Member
    • Apr 2015
    • 48
    • North Pole, AK

    New stick burner, brisket and wood questions...

    So, had a great weekend. Did a couple of briskets. An 8# and a 16#. Very juicy, great bark. Did them Franklin style, no injection, salt and pepper and a little garlic powder only.

    It was the first time to use my new stick burner, so i have some questions. I wrapped the briskets after about 12 hours, since i was concerned about the smoke. I used a maverick thermometer and, due to some issues with the temp dropping overnight, i ended up with the briskets in my electric smoker for the last hour or so, to get them to 203*.

    So, my issues are:
    1) Wood. The only hardwood of quantity up here is Birch. That's what i used. Smoke is strong (i removed the bark from the split wood, but was still strong).
    2) As we rolled into hours 12 and on, I couldn't get the temp in the cook box up over 200. The night before, i got it up to 280. ideas?
    3) I did such a good job, my kids want me to do a graduation Q for them. We don't have final numbers yet, but it looks like about 150# of brisket. Hints?

    Thanks!
    Attached Files
    Last edited by 1buba; May 19, 2015, 02:47 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9865
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Vortex
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    You need to make sure the firebox is turned towards the wind to get ample oxygen. It gives off more heat than briquettes, therefore needs more oxygen.

    I have cooked 12 briskets to be served for 11 a.m. Saturday. I started cooking on Wednesday late afternoon. Those briskets were taken to 203 internal then cooled off at room temperature until they were not very hot anymore and then put in a freezer until cool to the touch and placed in the fridge.

    To reheat they were taken out the fridge for 1 hour then placed in a 250 degree oven for 3 to 4 hours until they are about 165 internal. If you get too close to 200 on the reheat the point will get mushy.

    Comment


    • 1buba
      1buba commented
      Editing a comment
      Thanks Jerod...
      Wind.... makes perfect sense. We normally have little to no wind, but friday/sat we had 8-10mph, and it was from in front of the smoker. With my firebox on the back of the smoker, it was blowing the heat away, and probably actually drawing it out of the box. Thanks!

      Good info on the reheat!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      If you can burn a small really hot fire, you shouldn't have any smoke problems.

    • 1buba
      1buba commented
      Editing a comment
      Thanks again Jerod. I'm sure you're right about the small hot fire. I'm guessing that once the wind kicked up, i just kept adding wood until i got to the point that it just couldn't burn quick enough to get "hot". Lots of ash left, so i'm 99% sure you are dead on. Just one more reason i love this site. :-)
  • 1buba
    Former Member
    • Apr 2015
    • 48
    • North Pole, AK

    #3
    Jerod,
    did as you directed on the re-heat of the brisket. Was wonderful. It WAS a little overdone, but i attribut that to pulling it at 203*, then letting it sit in the faux cambro - i should have just let it rest on the counter and then gone into the fridge. It really was delicious though, and proved that a reheat can be done without loosing anything!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Coolness, and yeah, on the post-cook, I go to the counter on racks so it can cool off all around for an hour or two, then I'll place the racks in the freezer, then once cool to the touch, the fridge without any racks.

      Glad it worked out. It has saved me tons of sleep.
  • 1buba
    Former Member
    • Apr 2015
    • 48
    • North Pole, AK

    #4
    You guys are a freak in amazing resource!!!
    Wish I could get one of you to swing by and teach me better core control on the stick burner!!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      With enough practice and good record keeping with respect to weather conditions and what not, you'll get it.

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      #Practice
  • Huskee
    Administrator
    • May 2014
    • 15304
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
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      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
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      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #5
    That's a lotta brisket man.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #6
      1buba when I have a question about briskets the go to person is Jerod Broussard (the Brisket King). 😊

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Wannabe King, get it right.

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        #WeFollowInJerodsFootsteps #LargeBeefyFootsteps

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