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Old 10-27-10, 01:37 PM   #76
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Re: Up early/late smoking a pig

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Originally Posted by Sdallnct View Post
So your more curing it than cooking it?

I try to keep lid temp at 225 which is about 250 at the cooking grate (maybe 240). I usually go 1.5 hrs per pound. My last pork that was absolutely fantastic was about 9 lbs that I cooked for 14 hours. I never did check the internal temp of the meat.

This brisket is a little different. I just pulled it off the smoker after 16 hours. Starting weight was 18.5 lbs (probably just under 18 after I trimmed). I really kept temp at 225 by lid. The temp of the meat was 193-198 checking in several spots. And evidently unlike pork, it doesn't benefit from "rendering out". So I wrapped in foil, wrapped in a towel and put in a cooler.
No, I cure brisket for pastrami but I slow-cook pulled pork. Pastrami doesn't take that long to smoke, at least the 5 pound or so pieces I use.

The last hours of trying to get the pork shoulder up to 200-205 from around 160 is what really takes a long time. That's when the membranes are breaking down so it takes a good amount of energy.

It gets cold overnight and the cooking temp goes down to around 180 which doesn't help things.
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Old 10-27-10, 03:41 PM   #77
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Re: Up early/late smoking a pig

Brisket before going on smoker with a nice rub on it...



On the smoker



Brisket, done after 16 hours...lets hope!!



Results will have to wait. It is wrapped in foil, in a towel in a cooler. Will cut into it in a couple hours and see how she goes.
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Old 10-27-10, 03:53 PM   #78
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Re: Up early/late smoking a pig

Looks like you could use the new 22" version of the smoker like I could. I have trouble fitting ribs on the 18" one. It's just so expensive!

I'm thinking of getting a smoker with the hot box on the side so I can do some cold smoking, like smoked salmon.
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Old 10-27-10, 04:11 PM   #79
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Re: Up early/late smoking a pig

I did some ribs last weekend, now I'm in a blizzard.
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Old 10-27-10, 05:25 PM   #80
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Re: Up early/late smoking a pig

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Looks like you could use the new 22" version of the smoker like I could. I have trouble fitting ribs on the 18" one. It's just so expensive!

I'm thinking of getting a smoker with the hot box on the side so I can do some cold smoking, like smoked salmon.
Oh no! I just got the 18" in the spring. I thought a bit about the 22", but that is a lot of charcoal for day to day stuff.

I recently bought a rib rack. But haven't tried it yet. Need to find some good pork ribs.
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Old 10-27-10, 05:36 PM   #81
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Re: Up early/late smoking a pig

I don't really like the rib rack. Baby back ribs kind of flop around and are hard to keep from touching each other. But sometimes it's a necessity.
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Old 11-26-10, 01:13 AM   #82
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Re: Up early/late smoking a pig

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Why don't you want charcoal?

How much to you want to cook?

My current 12 hr smoke is still going strong without adding a single coal. Check out the Weber. You going to say "oh that looks like the $30 Kmart Brinkman's". Well it is not.

If you read above, I fought with a crappy smoker for 10 years. It was so bad I finally got to where I hardly used it. Finally took the plunge in the Weber...and it is amazing. For example, on my current cook (I'll post pics later)

Start smoker (with water pan and meat in place) at 7:30 lid temp less than 100
8:00pm lid temp at 175
Back from gym at 9:30 lid temp at 220
11:30 lid temp at 220
woke up on my own at 3:30am so checked, lid temp 220
7:30 lid temp at 250 so shut 2 vents down a little (3rd has been closed since start).

I know the little guy can go 18 hours without adding fuel. And of course, you can add. I expect the 18 lb brisket I have to take 18-22 hours (I'm thinking a little less than 20 right now). Will be interesting to see if the WSM will make it on one load.

http://www.virtualweberbullet.com/
i'm just getting into the game.

Any word on Brinkmans ?

Either propane or charcoal.

What are your thoughts, dome type vs cube type?
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Old 05-04-11, 11:06 PM   #83
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Re: Up early/late smoking a pig

It finally stopped raining around here. We had smoked salmon tonight, brisket will be done tomorrow (an overnight smoke) and pastrami's curing for the weekend.
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Old 05-05-11, 12:36 AM   #84
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Re: Up early/late smoking a pig

im thinking about converting mine to propane. any reasons not to?
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Old 05-05-11, 12:44 AM   #85
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Re: Up early/late smoking a pig

nice bump... since my post, I bought the el cheapo brinkman, smoked cheese, pork shoulder, pork ribs, whole chicken (beer butt), salmon and PRIME RIB!!!! mmmmm





these were posted in another thread...forgot what about though, but I am VERY happy with my brinkman.

I started to use lump charcoal too. it's an awesome hobby to get into.
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Old 05-05-11, 06:02 AM   #86
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Re: Up early/late smoking a pig

As someone constantly afraid of eating local meat, I have infinite jealousy towards you guys.

However, I found a restaurant that serves eagle. Like, to eat.
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Old 05-05-11, 06:46 AM   #87
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Re: Up early/late smoking a pig

When did you move to China?

Nice cooking Mole, I need to get mine out this weekend. I've been grilling a lot (made some tandoori chicken last night that was so good).
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Old 05-05-11, 08:33 AM   #88
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Re: Up early/late smoking a pig

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Originally Posted by Mole177 View Post
nice bump... since my post, I bought the el cheapo brinkman, smoked cheese, pork shoulder, pork ribs, whole chicken (beer butt), salmon and PRIME RIB!!!! mmmmm

these were posted in another thread...forgot what about though, but I am VERY happy with my brinkman.

I started to use lump charcoal too. it's an awesome hobby to get into.
Prime Rib is something I want to try. Yours looks fantastic!

I have not been happy with my brisket either. I like to butterfly my chicken, as I was not a fan of "Beer butt". I think my next outing will be to try a whole turkey. I wanted to do it for Thanksgiving, but my wife thought it was too risky.
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Old 05-05-11, 08:38 AM   #89
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Re: Up early/late smoking a pig

Here was my pig that I never posted pics of:



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Old 05-05-11, 08:39 AM   #90
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Re: Up early/late smoking a pig

Now I'm hungry for BBQ!!!
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Old 05-05-11, 08:46 AM   #91
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Re: Up early/late smoking a pig

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As someone constantly afraid of eating local meat, I have infinite jealousy towards you guys.
What's the problem? I heard cat meat tastes like chicken. Supposedly dog meat tastes like ostrich.

You should be afraid of everything - it's hard to tell what's safe to eat and what's not. There have been many reports of crops, livestock, and farm-raised seafood contaminated with chemicals that are banned in the US. My folks stopped buying garlic imported from China because they found visual evidence of contamination in a batch they bought recently.
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Old 05-05-11, 10:58 AM   #92
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Re: Up early/late smoking a pig

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Here was my pig that I never posted pics of:


What rig do you have to fit a whole pig in ?!!?!
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Old 05-05-11, 11:17 AM   #93
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Re: Up early/late smoking a pig

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Prime Rib is something I want to try. Yours looks fantastic!

I have not been happy with my brisket either. I like to butterfly my chicken, as I was not a fan of "Beer butt". I think my next outing will be to try a whole turkey. I wanted to do it for Thanksgiving, but my wife thought it was too risky.
prime rib is easy compared to a pulled pork or something of that nature.
pr only takes about 4-5 hrs to smoke.
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Old 05-05-11, 11:31 AM   #94
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Re: Up early/late smoking a pig

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prime rib is easy compared to a pulled pork or something of that nature.
pr only takes about 4-5 hrs to smoke.
Well that is good, because I think pork butts are about the easiest thing you can do. Prime scares me because it is a $100 slab of meat, not $15!
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Old 05-05-11, 11:34 AM   #95
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Re: Up early/late smoking a pig

using a brinkman smoker (ecb) pork butt was harsh... 17hrs smoke time, excluding the hrs i was already up/prepping.

getting the pork past the 165f mark took forever.
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Old 05-05-11, 11:36 AM   #96
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Re: Up early/late smoking a pig

What Brinkman do you guys recommend?
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Old 05-05-11, 12:20 PM   #97
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Re: Up early/late smoking a pig

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getting the pork past the 165f mark took forever.
That's the problem with it, it takes a very long time to get up to around 200. The collagen breaking down absorbs so much heat the temps plateau before going up again. I found you really need to crank up the coals to get it there faster.

I just took my brisket out and it looks good!
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Old 05-05-11, 12:28 PM   #98
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Re: Up early/late smoking a pig

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What Brinkman do you guys recommend?
Brinkmann's is/were generally not recommended by serious smokers because temperature control is difficult and needs constant monitoring. I used to own one of their bullet-type smokers and it was horrible. Switched to the Weber Smokey Mountain and never regretted it. It is a bit more expensive but it works well. If you want something cheap to experiment with, just get any old Brinkmann, but don't expect a whole lot. Better yet, try to get a used WSM off of craigslist or garage sale.
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Old 05-05-11, 12:35 PM   #99
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Re: Up early/late smoking a pig

grab a brinkman used or new if you want to experiment, that way you won't be out much $

When i get my new place i'm going BGE (big green egg)
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Old 05-05-11, 03:26 PM   #100
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Re: Up early/late smoking a pig

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When i get my new place i'm going BGE (big green egg)
What about the ham?
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