Beginning the Journey of Building (First Build)

[Astrobeerman]

Here she is guys.........thoughts?
Gonna try my first brisket tomorrow........oh CANNOT wait

[Rodcrafter]

It looks great, I love brisket, what size brisket are you going to cook and how are you doing it?

[Astrobeerman]

I'm using Head County Championship rub, setting at 225 (wanna point out there is about a 50-60 deg temp ddiff near wall and center...that's crazy to me).......9#s.........when internal gets to 155 wraping in foil with coke inside.....then putting back......at 175....unwrap......finish at 190-195.......wrap in towels....place in cooler.....cut in 1.5 hours.....

Will let u know how it is...I'm so excited.....lol

[Smokeone]

Waiting for the brisket, making me hungry now.

[The Czar]

What...no pics?

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[Rodcrafter]

I'm using Head County Championship rub, setting at 225 (wanna point out there is about a 50-60 deg temp ddiff near wall and center...that's crazy to me).......9#s.........when internal gets to 155 wraping in foil with coke inside.....then putting back......at 175....unwrap......finish at 190-195.......wrap in towels....place in cooler.....cut in 1.5 hours.....

Will let u know how it is...I'm so excited.....lol

Sounds like a nice process, I'll have to give that a try. Until then I'll be waiting with Tom for samples.

[Astrobeerman]

Woop woop......came out FABULOUS.....my only thought was "why is my smoke ring so small? And how can I get it bigger"
Ithe fact that my temps weren't fully in control at first could have contributed to a small ring

Anyy ways........here it goes

[Frank_Cox]

Looks Great!!!
are you sure your thermometer was calibrated? you may have been running hotter than you think. I don't see anything wrong with that brisket tho! How long was the brisket in the foil? it doesn't take long to hit 160 ish on a brisket. once you are there it will stall and hang at 160ish for several hours. I don't usually foil till after the stall or right at the end of it. If you had foiled right at 160 that could be one reason for the small smoke ring.

[Astrobeerman]

Well this is actually what happened fo me:

My temp control for center of UDS was a analog thermometer. It was the temp gauge that is used when frying a turkey. Its long but was not touching any grate or anything. Basically it was suspended....and when it all stabilied, stayed in the 250 range.
I used a digital meat thermometer. It got to the high 140s and stalled. After about 6-7 hours, it hits 155 (mahogany color)and I wrap in foil. Icome back an hour later and its at 184.....total weight 8.7lbs......total cook time 10 hours....

[Astrobeerman]

Not sure how long it stalled in that high 140s.....

[The Czar]

Man that thing looked juicy.....where did you say your at again when you cooking next?

[Tom_Heath]

For the most part meat quits taking smoke at about 140.

Maybe thermo was a little off , maybe it was room temp when it hit the grate.

Lots of little things make the ring show different. Even some rubs enhance the ring.
Would have to talk to some of the elec smoker guys for the exact info on that one though.

Looks great man,

[The Czar]

For the most part meat quits taking smoke at about 140.



Why do you make this claim....

[Tom_Heath]

well

http://forum.bradleysmoker.com/index.php?topic=7843.0

[shskr]

From my experience the smoke process is usually in the first 4 hours, after that it does not make the smoke ring any wider, so lots of smoke the first 4 hrs.

[The Czar]

Interesting......so maybe no BS card shall be thrown...

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[shskr]

Interesting......so maybe no BS card shall be thrown...

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No BS

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[BBsSmokeShack]

Guys I'm building a fire basket for my old cooker and was looking on here about rebar. I bought some rebar at Lowe's yesterday but want to take it back if possible. It's weld able rebar and costs a lot more...$10 for 6' as opposed to $4 for 8' of the standard stuff. What I've read is that the weld isn't strong enough...but that's referring to structural rebar. Can I use the standard stuff for a charcoal basket? Thanks.

[Puff]

I know if you can find. Steel supplier in your area, you can buy steel rod for that same money and usually 10-12' lengths

[Big T]

I have used rebar that I got from job sites to build fire baskets and never had any problems.

[Puff]

The grate in my gravity feed is made from rebar. I have a funny feeling the heat might cause it to bend but not a lot....it was sitting on the floor and I wanted to get rid of it. My other grate is solid 5/8 square bar And heavy so if it's a problem, the other one is ready to swap in.

[BBsSmokeShack]

Thank you! I'm takin it back!

[Rodcrafter]

Your "Q" looks great. As for the smoke ring, I don't think you can beat a stick burner for the ring. A UDS and many vertical smokers are so fuel efficient that there really isn't all that much exposure to the very thing that causes it. The smoke ring is caused by nitrogen dioxide (NO2) gas. Which comes from combustion of the fuel, so when the fuel is cleaner the less it will effect the ring. Like an electric smoker really won't have one at all.

jm2cw

[Mmmmm]

Late to this party, but what kind of charcoal were you using when you cooked the brisket?