WOOHOO

Pole

(sorry....a thread about smoking meat and not one mention of you smoking pole. I'm just putting things to right. Hope you understand, MACS)

Leave it to Jade to queer things up. Um, I mean clear things up.

Yeah.

So??????

It came out pretty damn good, but I have to figure out how to set this thing so I ain't gotta babysit it all flippin day.

And if a 7 lb pork butt took over 10 hours, I can't imagine how long a 10-12 lb brisket is gonna take.

Sheeeesh.

(damn delicious, though... nice 1/2" smoke ring and all)

98.2% of smokers are only used once.

#45.........

The minion method is a good way to reduce the supervision required..........of course what you REALLY need is a draft controller like the BBQGuru.

The Minion method work real well with a little practice. I put #2 pork butts on at about 11pm Wednesday night, got the cooker stabilized at 230 at about 12:30 and went to bed. When I got up at 9AM the next morning the smoker was at 230. I usually have to light another chamber of charcoal if I'm going over 12hrs cook time (these cooked for 14hrs and were perfect), but that's about a close to maintance free as you get.

MACS,

http://www.virtualweberbullet.com/fireup2.html#minion 

BTW - rule of thumb guestimate is about 1.5 hours per lb for butt (single cut), so 10lb = 15 hours, 12lb = 18hours.

Pound for pound I've found beef brisket cooks much faster than pork butts. When I do brisket I've had it done in as little as an hour per pound, but porks butts have pretty much taken me almost 2hrs/pound.

I've also had the beef brisket take much longer which is a problem if you're planning on it for dinner. I've had good luck finishing them in the oven if they're taking too long. Just wrap it up in heavy duty aluminum foils and bake at 325 to an internal temp. of 195. This works well for pork butts also.

Why such a high internal temp for the brisket?

TG - I was reading that site and I read that particular article. Didn't try that method, though. This is a work in progress for me. I enjoy cooking and I love brisket and pork so I'll just keep plugging along until I figure out wtf I am doing.

I already want to throw on a brisket and a tri-tip... just need to wait until I have the time.

You can go anywhere from 185 up to 205 depending on the reciepe you use. 200+ is a little too high for my liking, but at 195 you get a little more of the connective tissue/fat disolved and it tends to be more tender without drying it out. After 185 or so it's really a matter of personal preference. I take my pork butts up to between 195-200 and they seem to come out very good. Resting the meat before cutting/pulling the meat is key.

53!!!