OK, I have recently been having some problems smoking foods again. I only started doing this about 2 years ago and I know I don't do it as often as some of the guys on this board so that is why I am coming back here for assistance. I've got my chicken and ribs smoking techniques down and they come out perfect every time I do them but the problems I am having are with larger items such as turkey and Boston butt. The first time I ever attempted my turkey, it came out perfectly. Well the last time I tried one it didn't get done all the way through, same with my Boston butt. I followed the exact procedure I did before but it didn't come out right this time. I placed it on the smoker during the evening, checked it periodically, added more coals and wood before I went to bed. When I woke up the next morning, it was lukewarm in the smoker so I added more coals and wood and started another flame. I let it cook for about 6 hours, I estimate it cooked for 7 the previous day and night before the heat went down. I took it to my grandmothers and she had to end up cooking it a little longer in the oven. Where did I go wrong? I mean the turkey turned out perferct the last time I did it this way but now it was undercooked. I did the Boston butt a little different in that I tried to cook it in one day but it was undercooked. I tested both meats with my cooking thermometer and they each register at least 180 degrees which is the safety temp, no? What can I try different this time?
Your problem was not using enough charcoal for the overnight fire. When I do a turkey or a brisket overnight, I do it for twelve hours. 7PM through 7AM. I build a huge charcoal fire....using a whole 5 lb bag of charcoal. I soak one huge or two medium sized pecan logs. Light the fire, let it burn 15 minutes or so, then put the turkey or brisket on the grill, the logs on the fire, close the lid, and let it go for 12 hours. Turkey will be done at 7 AM. For a brisket, I always take it off the grill at 7AM and put it in a pan or pyrex dish and cook it in the oven all day with the oven barely above "warm". This melts all the remaining fat off the brisket so you can cut it with a butterknife by dinnertime. Ironically, I picked up a 50 lb bag of pecan logs at Academy yesterday, I have a 12 pound turkey in my freezer that I need to smoke, and I will probably do a brisket up over the holidays as well.
if your meat thermometer read 180, then that meat is done. That's just fact. imo, the only thing that could have gone wrong is either the thermometer went out of calibration (they are usually cheaply made), or when you inserted it, you had it touching a bone. A thermometer resting against bones with give you a false read...too high. As for calibration, when you clean a thermometer it is very easy to accidentally twist the steam which often is attached to the needle. this takes you out of calibration. condensation can screw you, too. To calibrate, just test the temparature of some boiling water. Thermometer should read 212. If you are worried about the thermometer resting on the bottom of the pot and giving a false reading of the metal, prop it up on something
Wait a minute, so you basically cook the brisket for 20 hours? Either that's a really BIG brisket, or you are using some incredible equipment to cook it that long (Even at superlow temps) and not have it dry out. With that much charcaol the temp must get way too hot too. I'm confused. Help me obi-wan.
1. When you smoke the brisket overnight, make sure it is fat side UP. 2. The temp in the oven is as low as you can set it. Basically at warm, or barely above it. And, as on the grill, you place it in the pan with the fat side UP. What this causes is for the fat to melt into the meat, eliminating the fat but keeping the meat moist.
Yeah, I know all that, but 20 hours? Holy smokes (hahahha ), that just seems way too long to avoid drying it out. I suppose the pan helps, but I'd think you'd probably have to cover the whole thing in foil when its in the oven or you'd be eating jerky. I usually go 8 hours for 12 pound brisket at ~220F. But I am intrigued by your method - what temp does your smoker hover around overnight?
That's another question I had, how long do you soak your wood? I usually soak mine a few hours. Should it be longer? I don't usually use logs either, I use wood chips but I know where I can get some pecan logs if I ever need them along with other types of wood too. I like apple the best, I've tried pecan, apple, cherry, hickory, mesquite, and even oak. Out of those I like apple. So you're saying that I should build my fire up bigger, that way it will burn longer and by the time I take the meat off the grill it will be done instead of having to cook it longer, right?
There is no thermometer on my smoker, but I imagine it is around 200 degrees. The firebox is seperate from the smoker so the flame never touches the meat.
Soak the wood a minimum of two hours. Use logs, or at least chunks, because they last longer. Chips are for grilling, not smoking. Apple is great for fish, but I like pecan for meat. Build your fire up bigger and use chunks or logs, and you should be fine.
I typically go 18-20 hours, myself. I keep my temp between 200-220 the whole time. I only go to bed for 5 hours when I'm smoking, and I'll let it cool before I heat it up, but after 5 hours, the temp is still usually btw. 120-160. And I smoke with a combo of mesquite, hickory, and charcoal. Fatty side up is crucial. I also make my own rub, marinade, and sauce. Although I got the original recipes out of a smoking book and dabbled after a few tries. RMTex: Have you done the smoked fried chicken yet?
Lol this is precisely my method, minus the 18-20 hours. I'll have to give that a try. Any hints on rubs you find particularly good? I have a couple of "usual" ones, but I'm always willing to try something else.
I cannot recommend the "Smoke & Spice" cookbook enough. Whether you're a beginner, or an expert, this is a MUST HAVE for smoking entusiasts.
Nope, but the next 3 weeks seem to be the time to do it. I will be doing lots of cooking for the holidays, and much of it with my smoker. Thanks for the reminder.
If you don't make one yourself, try Fiesta Brisket Rub. Not made by Fiesta the grocery store but by the spice company Fiesta. I know HEB carries them, and I think Kroger does as well. I used to use Stubbs Rub, which is very good, but ever since Behad (bless him....he is the King of Clutch Fans BBQ-ers) turned me on to Fiesta brisket rub, I haven't used anything else. Plus it works great on ribs and chicken also.
