STUMP'S NATION

"A Forum Dedicated to talking about the BEST (GF)gravity-fed smoker on the PLANET!"
Photobucket
It is currently December 11th, 2017, 11:31 pm

All times are UTC - 5 hours




Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3  Next
Author Message
 Post subject: Re: First cook
PostPosted: January 25th, 2014, 5:40 pm 
Offline
Platinum 6
User avatar

Joined: April 22nd, 2010, 5:39 am
Posts: 5025
Location: Morristown, Minnesota
Has thanked: 1670 times
Have thanks: 1345 times
Great looking ribs.

That's not a water pan is it? Really not needed in a Stumps. ;)

_________________
Stretch Owner as of 6-11-10

I'm just a guy in my backyard, playing with fire and smoke
Mark
Image


Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 25th, 2014, 5:58 pm 
Offline
Baby Stumps

Joined: September 28th, 2013, 11:49 pm
Posts: 50
Has thanked: 44 times
Have thanks: 42 times
No water pan. That is a skinless turkey breast for someone who don't like ribs (don't ask). Put a little smoke on it then panned it with some apple juice a rub to try to keep it moist. No water pan needed that another reason I got this beast. Just some ribs they were wonderful, to make it even better no fire tending etc. Love it.

_________________
Tammy
Spring Texas
Stretch owner 1/23/2014
XL baby on its way 1/2015
2nd stretch July 2015. 1 is just not enough.



For this message the author Tamrush1 has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 25th, 2014, 11:55 pm 
Offline
Platinum 6
User avatar

Joined: April 21st, 2010, 11:07 pm
Posts: 5787
Location: O-Town Near "THE" Mouse (Orlando, Fl)
Has thanked: 2737 times
Have thanks: 907 times
Tamrush1 wrote:
Yes live in texas. Born and raised in Illinois. Brisket will be next. Hope to be able to get it tender. My brisket always has good flavor but tough. Hoping the way this thing keeps such great smooth temp I can get me one tender. Pulled pork is my best cook so I am thinking it will be even better and maybe can get a nap while it is cooking. Couldn't do that with my old backyard stick burner.

I would almost be willing to bet that you didn't cook the brisket long enough for all of the collagen and other connective tissues to render out, pretty similar to a butt. Brisket is a lot pickier than a butt, though. Less "window" for it to be done. You'll get it. 8-)

_________________
Raw Meat Should NOT Need an Ingredients List

BBQ Pitmasters "Chicken Wang, Chicken Wang, Chicken Wang" Battle Wagon
Junior (for SALE! I need the room!)
Monster
Stump's Mini-Stumpster
Stump's Smoker Baby
Stump's Tailgater
Stump's GF222CM Sold but came back--Needs a re-furb job
Stump's Baby (in Black) Sold
Stump's Baby (in Copper) Sold
Stump's Stretch (Tuxedo Black) Sold
Stump's Stretch (Tuxedo Black reversed door) Sold
Weber "Homer Simpson" Edition Smokey Joe
BGE "Mini"
2 Concrete blocks and a rusty oven grate


Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:27 pm 
Offline
Baby Stumps

Joined: September 28th, 2013, 11:49 pm
Posts: 50
Has thanked: 44 times
Have thanks: 42 times
We'll bob from fla I would love to take any advise on brisket your willing to share. I love the taste of brisket and being a Yankee here in Texas it is important I show these cowboys some of us cowgirls can BBQ too.
What I normally do is trim the brisket up clean up the fat cap some not too much leave a nice smooth amount to help keep her moist. Sometimes I inject and sometimes not. Didn't seem to make a big difference. Rub her down back in fridge. Next morning rub her down again leave her out while cooker is heating up. Run the cook around 250 place her on the rack for a couple hours get a good amount of smoke all around. Then I just pan her. Not wrap just a pan to catch some great juice to use later. Where I go Wrong bob is I check temp says it's done I pull it let it set slice and serve. Taste great but to me tough.
What is a average cook time on a brisket at 250??? And what kind of feeling am I going for when I touch the meat. I know with steak what rare, med, well done feels like. Just any advise would be great. I have read some post on here and trying to come up with a plan. Because i think you are right i am not cooking it long enough.
Thanks for the feed back

_________________
Tammy
Spring Texas
Stretch owner 1/23/2014
XL baby on its way 1/2015
2nd stretch July 2015. 1 is just not enough.



For this message the author Tamrush1 has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:34 pm 
Offline
Platinum 6
User avatar

Joined: June 13th, 2010, 4:40 pm
Posts: 3970
Location: Butler, Pa
Has thanked: 1184 times
Have thanks: 870 times
Each brisket is different Tammy. Very different. So, I cook to 175' then pan with some of my leftover injection and foil tight. Then, when it reaches 195, it is all about feel. Probe it all over. When the probe slides in like butter throughout the brisket, pull the pan, vent the steam and refoil, and place in a towel lined cooler for 2 hours to rest. Burp that cooler after 1 hour to bleed some heat off so it does not over cook.

Hope this helps,

Bill

_________________
Bill, AKA: ButlerQ

Stumps Baby
Stumps Backyarder
Stumps Junior "Ole Blue"
Stumps Stretch
Weber Smokey Joe
DigiQ DX
The to be Named BBQ Trailer

http://www.threedogsbbq.blogspot.com

“Beer makes you feel the way you ought to feel without beer” Henry Lawson

Where there is smoke, there is good food...

Support your Local Butcher!

Image



For this message the author ButlerQ has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:41 pm 
Offline
Baby Stumps

Joined: September 28th, 2013, 11:49 pm
Posts: 50
Has thanked: 44 times
Have thanks: 42 times
That is kinda what I do with my pork butt. I cook to temp put in pans cover then drop in coolers lined with towels. Once they were in there for over 3 hours because they got done too soon. Old stick burner temp jumped around a lot so higher temp when I didn't
want them. But I believe the longer that set the better it was. You cook at 250 in the cooker??? So I really need to make sure I feel the tenderness with my probe from sell sizes. I will let you know how it goes. Thanks for the info.

_________________
Tammy
Spring Texas
Stretch owner 1/23/2014
XL baby on its way 1/2015
2nd stretch July 2015. 1 is just not enough.



For this message the author Tamrush1 has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:47 pm 
Offline
Platinum 6
User avatar

Joined: June 13th, 2010, 4:40 pm
Posts: 3970
Location: Butler, Pa
Has thanked: 1184 times
Have thanks: 870 times
Tamrush1 wrote:
That is kinda what I do with my pork butt. I cook to temp put in pans cover then drop in coolers lined with towels. Once they were in there for over 3 hours because they got done too soon. Old stick burner temp jumped around a lot so higher temp when I didn't
want them. But I believe the longer that set the better it was. You cook at 250 in the cooker??? So I really need to make sure I feel the tenderness with my probe from sell sizes. I will let you know how it goes. Thanks for the info.


I've had briskets be done at 195 and as high as 210. It is all about that buttery feel. Don't check every 5 minutes. Every 20-30 minutes will do.

_________________
Bill, AKA: ButlerQ

Stumps Baby
Stumps Backyarder
Stumps Junior "Ole Blue"
Stumps Stretch
Weber Smokey Joe
DigiQ DX
The to be Named BBQ Trailer

http://www.threedogsbbq.blogspot.com

“Beer makes you feel the way you ought to feel without beer” Henry Lawson

Where there is smoke, there is good food...

Support your Local Butcher!

Image



For this message the author ButlerQ has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:48 pm 
Offline
Platinum 6
User avatar

Joined: June 13th, 2010, 4:40 pm
Posts: 3970
Location: Butler, Pa
Has thanked: 1184 times
Have thanks: 870 times
And yes, 250 for your Stretch temp...

_________________
Bill, AKA: ButlerQ

Stumps Baby
Stumps Backyarder
Stumps Junior "Ole Blue"
Stumps Stretch
Weber Smokey Joe
DigiQ DX
The to be Named BBQ Trailer

http://www.threedogsbbq.blogspot.com

“Beer makes you feel the way you ought to feel without beer” Henry Lawson

Where there is smoke, there is good food...

Support your Local Butcher!

Image



For this message the author ButlerQ has received gratitude : Bob in Fla
Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 8:57 pm 
Offline
Platinum 6
User avatar

Joined: April 21st, 2010, 11:07 pm
Posts: 5787
Location: O-Town Near "THE" Mouse (Orlando, Fl)
Has thanked: 2737 times
Have thanks: 907 times
You are in Texas now. Learn what the Texas Crutch is, and USE IT. ;) ;) :lol:
I don't (and people that I cook with and/or shig from) don't do a lot of probing...those probe holes can show up in the "BOX" and don't help scores one bit. Cook 'til about 150-165ish then foil. If it's already in a pan, tightly cover the pan with foil (one tiny hole is OK for a probe in the meat) until it's 200ish if you're slicing right NOW. Lower temp for the longer you need to hold.

There are just a few things you need to do to get good and then GREAT brisket...practice, Practice, PRACTICE and then PRACTICE SOME MORE!

over-cook one some time, just to see...

_________________
Raw Meat Should NOT Need an Ingredients List

BBQ Pitmasters "Chicken Wang, Chicken Wang, Chicken Wang" Battle Wagon
Junior (for SALE! I need the room!)
Monster
Stump's Mini-Stumpster
Stump's Smoker Baby
Stump's Tailgater
Stump's GF222CM Sold but came back--Needs a re-furb job
Stump's Baby (in Black) Sold
Stump's Baby (in Copper) Sold
Stump's Stretch (Tuxedo Black) Sold
Stump's Stretch (Tuxedo Black reversed door) Sold
Weber "Homer Simpson" Edition Smokey Joe
BGE "Mini"
2 Concrete blocks and a rusty oven grate


Top
 Profile  
 
 Post subject: Re: First cook
PostPosted: January 27th, 2014, 9:42 pm 
Offline
Baby Stumps

Joined: September 28th, 2013, 11:49 pm
Posts: 50
Has thanked: 44 times
Have thanks: 42 times
There are just a few things you need to do to get good and then GREAT brisket...practice, Practice, PRACTICE and then PRACTICE SOME MORE


I really like this part.

_________________
Tammy
Spring Texas
Stretch owner 1/23/2014
XL baby on its way 1/2015
2nd stretch July 2015. 1 is just not enough.



For this message the author Tamrush1 has received gratitude : Bob in Fla
Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3  Next

All times are UTC - 5 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  

12,939,578 Views Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Localized by Maël Soucaze © 2010 phpBB.fr