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I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Those 55 gal drum smokers are cool. As for seasoning, my rib eyes are salt only. Brisket, I toy with the dry rubs. I'll have to try the minimalist Texan approach.
Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
Why don't you people make yer own like I do fer meself and customers?
I poke, if she be giving in easy it's raw.I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Those 55 gal drum smokers are cool. As for seasoning, my rib eyes are salt only. Brisket, I toy with the dry rubs. I'll have to try the minimalist Texan approach.
Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Why don't you people make yer own like I do fer meself and customers?
Make your own what?
I poke, if she be giving in easy it's raw.I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Those 55 gal drum smokers are cool. As for seasoning, my rib eyes are salt only. Brisket, I toy with the dry rubs. I'll have to try the minimalist Texan approach.
Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Why don't you people make yer own like I do fer meself and customers?
Make your own what?
I built a smokehouse for my meat to hang in....I've built masonry and metal smokers, bar-q's pits for around twenty five years...Around here we used to pit roast a whole pige, minus the guts of course. But that is not so popular no more..neither is the keg of beer we had to go with it...Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Why don't you people make yer own like I do fer meself and customers?
Make your own what?
LoL....you couldnt make a comp pit if your life depended on it.
Not internally I usually time mine...I like mine well done but not crunchy. Of course you know they have hand held temp scanners, you point and click and see the temp..I poke, if she be giving in easy it's raw.I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Those 55 gal drum smokers are cool. As for seasoning, my rib eyes are salt only. Brisket, I toy with the dry rubs. I'll have to try the minimalist Texan approach.
Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Ya dont know how to tell temp?
I built a smokehouse for my meat to hang in....I've built masonry and metal smokers, bar-q's pits for around twenty five years...Around here we used to pit roast a whole pige, minus the guts of course. But that is not so popular no more..neither is the keg of beer we had to go with it...Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Why don't you people make yer own like I do fer meself and customers?
Make your own what?
LoL....you couldnt make a comp pit if your life depended on it.
I have to walk outside in the dark, rain and take a picture, really?I built a smokehouse for my meat to hang in....I've built masonry and metal smokers, bar-q's pits for around twenty five years...Around here we used to pit roast a whole pige, minus the guts of course. But that is not so popular no more..neither is the keg of beer we had to go with it...Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Why don't you people make yer own like I do fer meself and customers?
Make your own what?
LoL....you couldnt make a comp pit if your life depended on it.
Lets see your design.
A smoke house is easy. Show me a pit you designed that burns efficiently and evenly.
Not internally I usually time mine...I like mine well done but not crunchy. Of course you know they have hand held temp scanners, you point and click and see the temp..I poke, if she be giving in easy it's raw.I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Ya dont know how to tell temp?
I have to walk outside in the dark, rain and take a picture, really?I built a smokehouse for my meat to hang in....I've built masonry and metal smokers, bar-q's pits for around twenty five years...Around here we used to pit roast a whole pige, minus the guts of course. But that is not so popular no more..neither is the keg of beer we had to go with it...Smoker or a brick oven those have been getting popular. I have to build one in April. Not the poster April the month...Make your own what?
LoL....you couldnt make a comp pit if your life depended on it.
Lets see your design.
A smoke house is easy. Show me a pit you designed that burns efficiently and evenly.
I've worked in restaurants and we used timers for ribs, prime rib if you have been cooking like I have since you were a teen and you are now 57 you learn through time, just like the old timers did it..Not internally I usually time mine...I like mine well done but not crunchy. Of course you know they have hand held temp scanners, you point and click and see the temp..I poke, if she be giving in easy it's raw.I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Ya dont know how to tell temp?
Dude you're full of shit!!!!
If you cant tell the internal temp of the meat you know nothing.
I have this to say......if ya want crappy BBQ that is likely to make ya sick?
Listen to bare ass Bart.
In the 1970's we had a water smoker that was bullet shaped...Made the inside a pink and the outside black..
ChefAlarm | ThermoWorks they use time also...It's nothing new...In the 1970's we had a water smoker that was bullet shaped...Made the inside a pink and the outside black..
WOW!!!!
Holy Gee you just explained smoked chicken from the last thousand years!!!!
Or maybe the smoke ring on beef from the same time frame!!!!
Dude....just STFU about what you know nothing about.
I've worked in restaurants and we used timers for ribs, prime rib if you have been cooking like I have since you were a teen and you are now 57 you learn through time, just like the old timers did it..Not internally I usually time mine...I like mine well done but not crunchy. Of course you know they have hand held temp scanners, you point and click and see the temp..I poke, if she be giving in easy it's raw.I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.
Ya dont know how to tell temp?
Dude you're full of shit!!!!
If you cant tell the internal temp of the meat you know nothing.
I have this to say......if ya want crappy BBQ that is likely to make ya sick?
Listen to bare ass Bart.
