Smokin-It User Forum!
Recipes => Beef => Topic started by: Smokin Jon on September 27, 2020, 06:07:18 PM
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Choice Brisket 17.43 lbs. (9-26-20)
Rub: 12 hours prior to cooking
Decreased Wattage to 80% (960 Watts) to prevent full-blast heat to the wood..
First smoke observed at 148F Thermostat and 186F Probe#3
Manual Ramp Temperature Experiment to prevent wood ignition and nasty thick smoke:
o 170F for 1 hour
o 180F for 45 min
o 190F for 30 min
o 200F for 30 min
o 210F for the rest of the cook
o It took ~15-17 minutes to increase temperature by 10 degrees
Note: Reached 210F at 3 hours 10 minutes. Wood was still smoking at 3+ hours. No nasty thick yellow/white smoke. No smoker burp.
Total Time Cooked: 17.25 Hours unwrapped the entire cook
Food Internal Temperature: 203F and probe tender
Time rested: Wrapped in foil and rested 3 hours
Total Cook Time start to finish = 20.25 hours
Wood Type: Air dried pecan, hickory, white oak
Amount of Wood: 8.82 oz. = 250 grams
5 Wood Chunks in foil boats with tops open
71 gram Pecan (front)
61 gram Hickory (middle)
118 gram Oak (middle and back)
Wood was 100% "char" - No white ash.
Taste: Awesome. Can finally taste some good clean smoke flavor. No acrid taste
I will program all steps for the next cook.
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Congrats on a successful smoke..
I also have a 3-D and have never had the excessive smoke/bad taste problem you have encountered.. Glad you
found a process that works for you..
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That brisket looks great! Congrats on the successful cook!
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Looking good!