Ah ok. Yeah I can fit 2 racks cut in half laying on the side in the 30" MES. Probably more if you curl them up and stand them on end or get one of those fun stand things.

 

How many shelves does your 30" MES have? My 40" i can get 8 racks in there.

 

I think there's 4 in there. I usually just run three so that I can fit larger (taller) chunks of meat in there.

 

Ack - how many vents does the brinkman smoker have?

 

It doesn't have adjustable vents, just the door, but it has lots of air flow from the bottom vents

 

interesting, sounds like it might be a pain in the rear to control the temp or keep steady temp.

 

It's really not, my last one was because it was old, rusted and bent to hell. My new one keeps temp REALLY well.

 

My 2 tricks are, if the heat/coals are getting too hot or too cold, I will remove the whole tube from the heat and deal with the heat issues, or you can open the door in the front as a vent and it will lower the grill temp slowly.

 

Heck of a deal on a dual-probe wireless thermometer for only $37.99 shipped. Use "BBQ30". Not sure how long this deal lasts. This is a great thermometer. I bought the same thermometer on Amazon for $50 last month

Ivation Extended Range Wireless Cooking Thermometer

 

Great deal, thanks for posting I bought one

 

Got the Camp Chef smoker and side burner today, she's a beauty. It was packed very well. Took about an hour to assemble, not bad at all. I'm running the recommended 30-minute burnout at 350F now. Damn, that smoke smells good!!

20160824_185736.jpg

Credit to SlickDeals I bought a 2nd one as a backup

 

Looks awesome!

I'd been looking for a good wireless thermometer but didn't want to spend 60-100 bucks so this is perfect. Just going to have to add a magnet to the probe, I like having that feature on my wired thermometer.

 

$37.99 is a good price but it's now back up to $70.76. By the way how much was the pellet smoker?

 

No, the deal is still on. You have to enter the code....

Posted earlier...

 

20160827_192307.jpg20160827_193352.jpg

First brisket on the new smoker, came out fantastic!! IMO, the money I spent on the Camp Chef is well worth it. Truly set and forget. The brisket was a small one: 5.6 lbs. Took about 7 hours. Salted overnight, rub in the morning. Wrapped it at 160F. Pulled it off at 203F. Very moist and tasty! Even the ends did not dry out!! I used the Cookin Pellets Perfect Mix pellets (Hickory, Cherry, Maple, Apple). Used about 1lb/hour. The rub was McCormick Cowboy rub, really good stuff.

 

Looks great!

Was it just the flat?

 

20160826_172838.jpg

Yeah, just a flat cut, Choice.

 

Nice! What did you do to salt it? Just cover in kosher, wrap it up, and let it sit in the fridge overnight?

 

Yep, pretty much followed Meathead's advice. This guy knows his stuff

Barbecue Brisket Recipe Texas Style, A Detailed Step By Step Guide

 

Brisket looks awesome!

 

Making pulled pork / pork butts for Labor Day, can't wait!

 

I'm debating, but probably going to do another brisket

 

Dying to get this pulled pork going this weekend, timehop popped up and showed me that it was a year ago today that I made my first brisket

20150830_200330_zpsaxgnfnsi.jpg

 

I'm going to try that london broil thing this weekend. Either that or smoke a few ribeyes before searing on the CIP.

 

Highly recommend the London Broil, it's the only thing that I make as much as I make ribs, and absolutely love it.

 

What's your typical cook time for a broil? Need to judge what time I need to start the cook...

 

90 minutes for medium rare (140 deg internal temp)

It's 60 minutes per pound, I usually get 1.5-2 lb top rounds

I always say, it takes me longer to get the coals right than it does to smoke the meat

 

Thanks!

Do you sear after the smoke or no?

 

I do not

 

I never had a smoked broil, does it taste like prime rib or smokey flavored steak?

 

Depends on how you season it, it's basically smoked steak

I marinate mine, I've done worcestershire based marinades and chimichurri based marinades

 

20160901_205354.jpg

Brisket #2. OMFG, this one was even better. The only difference in preparation was the rub and this brisket wet aged in the CryoPack for 5 additional days (I bought both briskets at the same time). I mistakenly thought I had enough of the McCormick Cowboy rub, but when I opened the bottle this morning, it was only half full. Rather than run to the store, I just decided to mix it half/half with the McCormick Brown Sugar Bourbon rub that I used for the pork butt.

I don't know if a rub can make that much difference, but this brisket was absolutely fantastic. Maybe it was a combination of the rub and additional wet aging? Maybe it was just the cut of meat? Maybe it was a combination of all of the above? Dunno...

At any rate, the next brisket will be prepped with the same rub combo and we'll see how that one comes out

BTW, Home Depot and Lowes both have 37lbs of Kingston charcoal on sale for $9.88 (pick up in store only). Enjoy!!

 

Looks great!

 

Awesome! By wet age do you mean you just left it in the fridge for an extra 5 days?

It looks awesome though. Was this another flat only cook?

 

Yes and mostly yes. This was a "flat cut", choice, but it appeared to have a portion of the point.

 

Picked up 2 gorgeous butts from the butcher

 

Nice, looking forward to the pics!

I just grabbed a butt and a top sirloin. Pork tomorrow, steak on labor day!

 

Smoked a 9lb Honeysuckle White turkey breast yesterday. Dry brined it overnight and then used Meathead's "Simon & Garfield" rub (Parsely, Sage, Rosemary, Thyme.. and a few other herb/spices).

Meathead's turkey page seemed to imply that slow smoking a turkey (for 7-8 hours) might lead to "too much smokiness", so I did a hybrid slow smoke/ fast smoke. 2 hours @ 250F, then ~2 hours @ 375F until 165F on the thermometer.

When the turkey was done, I did a taste test and didn't really taste any smokiness. I thought to myself, "Oh well, guess it'll be the full slow smoke next time." Today, I made me a turkey sandwich and the "smokiness" was just about perfect for my taste!! I guess the smokiness "cured in" a little overnight. I'm really digging the taste after it sat overnight!!!

I really can't tell that the rub made any difference at all. Next time I may just dry brine and then do the hybrid smoke.

 

Pork is at 170F right now, my garage smells awesome. Looks like it just went past the stall so things should be wrapping up here soon!

 

Turned out awesome.