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#1 Booma

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Posted 13 July 2013 - 01:59 AM

Rightio, havin a crack at this whole smoking thing.

 

Got some grain fed wagyu brisket, never used, so first time trimming, seasoning etc. see how it goes

 

FINGERS CROSSED

 

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#2 Chile Juju

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Posted 13 July 2013 - 04:22 AM

:FINGERSCROSSED:?????????

 

Pshaaaaa.....you got this Bro! 

 

JUST DO IT!!!!!!!!!!


Im sick and tired of not having that sandwich


#3 RandyYJ

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Posted 13 July 2013 - 06:28 AM

I'm interested in seeing how this turns out.  I'm told that wagyu beef is supposed to be one of the best.


If you're not on the edge, then you're taking up too much room.

#4 Booma

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Posted 13 July 2013 - 07:56 AM

BRISKET NO.1

 

Ok, so here is the first thing smoked in "Layla". So go easy.....

 

Brisket, smoked for about 8 hrs. Cannot wait to experiment with other meats, woods and flavours

 

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#5 Scoville DeVille

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Posted 13 July 2013 - 11:19 AM

I love you Booma. and not in a weird way.

Youre first try, and you are already a master. Look at that meat, LOOK AT IT!!!!
Smoke ring, Juicynext and fantasticallness. wow.

Someone call 9-1-1 Booma's killin me!

#6 Chile Juju

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Posted 13 July 2013 - 12:26 PM

What did you rub it with Booma????

 

That thing is GORGEOUS!!!!!!    

 

          :dance:


Im sick and tired of not having that sandwich


#7 HopsNBarley

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Posted 13 July 2013 - 04:43 PM

Dayyum Booma that brisket looks fantastic!
Nice smoke ring and tender as hell!

Getcha' pull


#8 Booma

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Posted 13 July 2013 - 05:14 PM

Haha cheers!!

 

The rub was a mix of salt and pepper..... paprika, cinnamon, and a dash of cider vinegar

 

Already getting pumped for trying Ribs


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#9 Chile Juju

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Posted 13 July 2013 - 05:17 PM

cider vinegar?

 

Well that's a cool twist!

 

As dark as that beautiful bark is, I was guessing some sugar! Fooled me!!!!!  :)


Im sick and tired of not having that sandwich


#10 Booma

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Posted 13 July 2013 - 05:25 PM

Oh yeah, no fooling, the cinammon was the cinnamon/brown sugar mix


Edited by Booma, 13 July 2013 - 05:26 PM.

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#11 Chile Juju

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Posted 13 July 2013 - 05:43 PM

I feel better!   :rofl:


Im sick and tired of not having that sandwich


#12 sicman

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Posted 14 July 2013 - 05:51 AM

very nice booma :dance:     first time that smoker has seen any action and you set the bar high for yourself.



#13 RandyYJ

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Posted 14 July 2013 - 07:52 AM

Looks perfect to me.  What internal temp did you pull it off at?


If you're not on the edge, then you're taking up too much room.

#14 Scoville DeVille

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Posted 14 July 2013 - 09:04 AM

What internal temp did you pull it off at?


It's not about internal temp. It's about maintaing a low temp like 225° for a long period of time. 8 hours is a long time, but it needs a long time to render the fat and break down the fibers to make it nice and tender. That is how you achieve the "melt in your mouth" texture.
Poultry is a different story, when it reaches 163° it's time to pull it.

#15 Phil

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Posted 14 July 2013 - 01:55 PM

DA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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DAAAAAAAAAAAAAAAAAAAA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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If this was twitter - puke! - this would garner a #creamyjeans #ouchmyzipper #sproioioioing!

 

AWESOME pit, Boom. The builder did indeed think of it all!


Now THAT'S what I call a Bloody Mary!!!


#16 The Hot Pepper

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Posted 14 July 2013 - 01:57 PM

It's not about internal temp. It's about maintaing a low temp like 225° for a long period of time. 8 hours is a long time, but it needs a long time to render the fat and break down the fibers to make it nice and tender. That is how you achieve the "melt in your mouth" texture.
Poultry is a different story, when it reaches 163° it's time to pull it.

 
You can wing it but it's all about internal temps! Spending that much on a nice smoker I wouldn't wing it.

From another post re brisket:
 

You need an internal thermometer because you can't guess at this. The meat will cook and then there is a period when the connective tissue/fat is being converted to gelatin/juices. The temperature will not rise for a very long time. This is called the plateau period. You have to watch carefully because once everything is converted the temperature will start to rise quickly and you can easily overcook it (holds more true for pork butt), so wait for your desired temp, pull it, and let it rest. Yes, 2 hours is the minimum for brisket. Some wrap in foil, others say it ruins the bark and it is still cooking. I find this true, the best method is in an Igloo type cooler. It is a large cut and the resting allows the juices to redistribute, just like in a steak, but think of the size difference here and you'll understand the time difference.

Keep in mind it can plateau anywhere from 180 to 205. There is no real target temperature for doneness, pitmasters have the fork twist method, the shake method, etc., but you'll only know how to judge by those methods after many tries. For newbies, poke the brisket with a skewer or the probe of the thermometer, and when the meat is tender it will slide in and out with no resistance. This will usually happen at 180-90 but some pitmasters cook longer for tenderness. Believe it or not you can cook it up to 205 and it will be more tender, but it will start to fall apart, which is okay for sandwiches, but really you should shoot for the 180-190 window, especially for nice slices, assuming it has plateaued.



#17 Phil

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Posted 14 July 2013 - 02:01 PM

^^^^ Correct. 180-190° F is the target temp for a brisket to start breaking down the collagen and fat. That's when the magic happens. Until then, you might as well be cooking a shoe.

 

Man alive, I envy that smoker! Looks like someone put a little char-griller like mine on steroids and turned it into a man!


Now THAT'S what I call a Bloody Mary!!!


#18 Booma

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Posted 14 July 2013 - 03:30 PM

I had this in the pit for about 6 1/2 hours till it hit about 185-190 internal then wrapped it in foil, close the firebox down quite a bit, and left it for another 1 1/2 hours. Turned out pretty good, little bit of beginners luck

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#19 RandyYJ

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Posted 14 July 2013 - 04:04 PM

Turned out pretty good, little bit of beginners luck

 

My wife says the best ribs I ever made using the 3-2-1 method was the first rack.  Apparently I haven't been able to duplicate the results since then.


If you're not on the edge, then you're taking up too much room.

#20 Phil

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Posted 14 July 2013 - 04:51 PM

I had this in the pit for about 6 1/2 hours till it hit about 185-190 internal then wrapped it in foil, close the firebox down quite a bit, and left it for another 1 1/2 hours. Turned out pretty good, little bit of beginners luck

 

Luck? No.... your research paid off!


Now THAT'S what I call a Bloody Mary!!!





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