Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Long cooks

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Long cooks

    I have never tried a long cook like a brisket or pork butt, nervous about having the time to tend the fire or falling asleep and letting the fire go out and wasting a lot of money. My question is this. I have a KBQ. Can I start the meat out in the KBQ and then move to a gas grill to finish? What are your suggestions on time in KBQ, or what to look for before I move to gasser. What temp do you think would work while in gasser? Would I need to return it to the KBQ again at the end to finish, or would I just wrap and hold? Thanks

    #2
    Originally posted by Ronaldf123 View Post
    I have never tried a long cook like a brisket or pork butt, nervous about having the time to tend the fire or falling asleep and letting the fire go out and wasting a lot of money. My question is this. I have a KBQ. Can I start the meat out in the KBQ and then move to a gas grill to finish? What are your suggestions on time in KBQ, or what to look for before I move to gasser. What temp do you think would work while in gasser? Would I need to return it to the KBQ again at the end to finish, or would I just wrap and hold? Thanks
    I'm not a KBQ owner but I'm pretty sure I've done something very similar in my world. Once the smoke is on and you're just applying heat long enough to cook the meat until it's done, you can easily move it to another heat source ... even your kitchen oven. After all, as "they" (looks over shoulder) say, "heat is heat".

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Agreed, Amigo. IMCE, proteins are blissfully unaware as to th source of British Thermal Units they are encounterin, at any given moment.
      Last edited by Mr. Bones; October 18, 2021, 01:56 PM.

    #3
    You could cook the meat to your desired level of smokiness and finish it in your oven. Jim Minion contends that meat quits taking on smoke at an internal temp of 140.
    Last edited by LA Pork Butt; October 9, 2021, 11:17 AM.

    Comment


      #4
      Harry Soo often moves briskets to the indoor oven when he wraps them.

      Perfectly fine, obviously Harry knows what brisket should taste like - for both competition and for home cooking.

      Once your wrap, or arguably once you get your bark set, your brisket absolutely no longer has to be in an outdoor cooker or smoker.

      <edit> Just remembered, one of Harry's oft-repeated mantras is "BTUs are BTUs are BTUs."

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ...are BTUs
        Last edited by Mr. Bones; October 9, 2021, 03:03 PM.

      • tbob4
        tbob4 commented
        Editing a comment
        Come on Mr. Bones . I was sure you were an American Thermal Unit kind of guy.

      #5
      That’s how I do my briskets, 6 hours or so on the smoker and 4-6 hours in the oven at 250.
      No one leaves the table

      Comment


        #6
        So after the bark is set in KBQ I should wrap and then put in gasser?

        Comment


        • DogFaced PonySoldier
          DogFaced PonySoldier commented
          Editing a comment
          Or the oven works. But yeah, no reason you HAVE to babysit it.

        #7
        Who cares if ya fall asleep! What are ya gonna do, take a 12 hr nap? Trust a little on yerself.

        Comment


          #8
          I've finished my share of pork butts in the oven. Easy regulated heat. I probably wouldn't use my gasser though due to the expense of the propane.

          Comment


            #9
            Once you wrap forget a bout the gasser, just stick it in the oven inside and go take a nap!

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Yup, Man's got er nailed.^

              PSA, Naps Are Our Friend!
              Last edited by Mr. Bones; October 9, 2021, 03:01 PM. Reason: a vs A

            #10
            As a fellow KBQ brother, I can empathize with the long cook tending. For things like ribs or chicken, no problem. For brisket, pork butt or beef ribs (or wibs so FireMan doesn't correct me) - yes, tending does take effort and more wood. Especially up North here where the days are getting chilly - and the KBQ eats more wood.

            My latest method for long cooks - KBQ until good bark (or Im getting tired) then on to a BGE with a Fireboard keeping temps in line). Still get that great, tasty KBQ smoke taste but let it spend the next 4-6 hours in the Egg - and I can relax for a while. Not much charcoal burn when your running the BGW low and slow.
            Only downside - the BGE only has so much cooking area. By the time I move to the Egg, my last few briskets shrunk enough to fit just fine.

            Its a great combo! KBQBGE(tm).

            Comment


              #11
              I have used my gas grill to finish frequently. Depending on the grill, it may take some tweaking to get a nice, low, even temperature. Turning on only the outer burners as low as they can go is a good start. If it's real windy, the flame may go out, which gets dangerous if too much gas accumulates without burning, so you may need to seal or shield the grill to keep the wind out. I've also added bricks inside the grill to increase the thermal mass and put the meat on a pizza stone or fire brick base to spread the heat. The heat inside the grill will be stratified vertically so the grill level is 50 degrees or so cooler than the lid temperature. The oven may be the simplest approach, but even some of them don't go low enough. In the oven, I'd definitely use the convection fan if available.

              Comment


                #12
                Thanks for all your advice. Once things settle down I will give it a try

                Comment


                • FireMan
                  FireMan commented
                  Editing a comment
                  Did we give enough of it? 😎

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read our complete review


              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker



              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              The Pit Barrel Cooker May Be Too Easy


              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Is This Superb Charcoal Grill A Kamado Killer?


              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker