Up early/late smoking a pig - Page 4

X · 10-27-10, 01:37 PM

Quote:

Originally Posted by Sdallnct

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.

Sdallnct · 10-27-10, 03:41 PM

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.

X · 10-27-10, 03:53 PM

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.

starman9000 · 10-27-10, 04:11 PM

I did some ribs last weekend, now I'm in a blizzard.

Sdallnct · 10-27-10, 05:25 PM

Quote:

Originally Posted by X

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.

X · 10-27-10, 05:36 PM

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.

Mole177 · 11-26-10, 01:13 AM

Quote:

Originally Posted by Sdallnct

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?

X · 05-04-11, 11:06 PM

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.

chino77 · 05-05-11, 12:36 AM

im thinking about converting mine to propane. any reasons not to?

Mole177 · 05-05-11, 12:44 AM

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.

The Bus · 05-05-11, 06:02 AM

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.

starman9000 · 05-05-11, 06:46 AM

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).

jonw9 · 05-05-11, 08:33 AM

Quote:

Originally Posted by Mole177

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.

Venusian · 05-05-11, 08:38 AM

Here was my pig that I never posted pics of:

LiquidSky · 05-05-11, 08:39 AM

Now I'm hungry for BBQ!!!

GMan2819 · 05-05-11, 08:46 AM

Quote:

Originally Posted by The Bus

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.

Mole177 · 05-05-11, 10:58 AM

Quote:

Originally Posted by Venusian

Here was my pig that I never posted pics of:

What rig do you have to fit a whole pig in ?!!?!

Mole177 · 05-05-11, 11:17 AM

Quote:

Originally Posted by jonw9

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.

jonw9 · 05-05-11, 11:31 AM

Quote:

Originally Posted by Mole177

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!

Mole177 · 05-05-11, 11:34 AM

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.

aktick · 05-05-11, 11:36 AM

What Brinkman do you guys recommend?

X · 05-05-11, 12:20 PM

Quote:

Originally Posted by Mole177

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!

GMan2819 · 05-05-11, 12:28 PM

Quote:

Originally Posted by aktick

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.

Mole177 · 05-05-11, 12:35 PM

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)

NORML54601 · 05-05-11, 03:26 PM

Quote:

Originally Posted by Mole177

When i get my new place i'm going BGE (big green egg)

What about the ham?

10-27-10, 03:41 PM	#77
Sdallnct DVD Talk Legend Join Date: Dec 2000 Location: Home again, Big D Posts: 17,547	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. __________________ Live Free. Dine Well. Drink good beer. Home Theater Build

10-27-10, 03:53 PM	#78
X Administrator Join Date: Oct 1987 Location: AA- Posts: 10,227	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.

10-27-10, 04:11 PM	#79
starman9000 DVD Talk Legend Join Date: Mar 2004 Location: MN Posts: 22,813	Re: Up early/late smoking a pig I did some ribs last weekend, now I'm in a blizzard.

10-27-10, 05:36 PM	#81
X Administrator Join Date: Oct 1987 Location: AA- Posts: 10,227	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.

05-04-11, 11:06 PM	#83
X Administrator Join Date: Oct 1987 Location: AA- Posts: 10,227	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.

05-05-11, 12:36 AM	#84
chino77 DVD Talk Platinum Edition Join Date: Oct 2005 Location: chicago Posts: 3,023	Re: Up early/late smoking a pig im thinking about converting mine to propane. any reasons not to?

05-05-11, 12:44 AM	#85
Mole177 DVD Talk Ultimate Edition Join Date: Jun 2001 Location: Glendale, Ca Posts: 4,364	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. __________________ When I read about the evils of drinking, I gave up reading.

05-05-11, 06:02 AM	#86
The Bus DVD Talk Godfather Join Date: Aug 2001 Location: New York Posts: 51,655	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. __________________ Movies: 2002 / 03 / 04 / 05 / 06 / 07 / 08 / 09 / 10 / 11 / 12 / 2013 "Too much disclaiming in this post." – Dr. Mabuse

05-05-11, 06:46 AM	#87
starman9000 DVD Talk Legend Join Date: Mar 2004 Location: MN Posts: 22,813	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).

05-05-11, 08:38 AM	#89
Venusian Moderator Join Date: Nov 1999 Posts: 36,943	Re: Up early/late smoking a pig Here was my pig that I never posted pics of:

05-05-11, 08:39 AM	#90
LiquidSky DVD Talk Hall of Fame Join Date: Aug 1999 Location: Pokey Dot Lounge, Nashville, TN Posts: 8,721	Re: Up early/late smoking a pig Now I'm hungry for BBQ!!!

05-05-11, 11:34 AM	#95
Mole177 DVD Talk Ultimate Edition Join Date: Jun 2001 Location: Glendale, Ca Posts: 4,364	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. __________________ When I read about the evils of drinking, I gave up reading.

05-05-11, 11:36 AM	#96
aktick DVD Talk Hall of Fame Join Date: Nov 2002 Posts: 8,828	Re: Up early/late smoking a pig What Brinkman do you guys recommend?

05-05-11, 12:35 PM	#99
Mole177 DVD Talk Ultimate Edition Join Date: Jun 2001 Location: Glendale, Ca Posts: 4,364	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) __________________ When I read about the evils of drinking, I gave up reading.