#3 Initial Observations.
- Thread starter raymillsus
- Start date
SconnieQ
New member
raymillsus said:
Was the "oven" temp at 150? I Assume your are setting your dial at 225-250 (not 150), so when I say ambient temperature, I mean the temperature of the air in the box cavity of the smoker, which should be similar to your dial temperature (that would be your "oven" temperature). I would recommend a dial setting of 225, and "meat/food" temperature of 195 for a chuck roast. Wrap in foil and rest for at least 30 minutes, 1 hour is better.
raymillsus
New member
So I had it at 225 and the IT was rising at a rapid pace. I did turn it down to 150 to slow down the cook. It still did not take long for it to get to 150 IT. My dial was set to 150. I will do 195 IT and 225 on the dial next time. I will admit it was a bit chewy. But Man the flavor was out of this world. the kids even raved about it. I am not use to the power this unit has. My Bradley (500 watts) would take much longer to heat anything in it. I will get it but I can tell you that the flavor this is putting into the food is much better than the Bradley. I can not wait until 6 months down the road when this thing is completely broken in. The flavor should be even better. I will remember 195 internal temp. I have some more Creek-stone meat coming. If you have not tried it all I can say is it is above anything I have had anywhere. The food was amazing and i will keep at it. I hate bugging everyone with all my questions so I will calm that down a bit.SconnieQ said:
JustChillin
New member
If you don't ask questions, you don't get answers. Keep on smoking and sharing your experiences.
raymillsus
New member
JustChillin said:
Thanks. Glad to hear.
-Ray
SconnieQ
New member
Keep asking those questions! We love to hear them. When taking any meat to 195, it's going to rise very quickly to 150. So I'm not surprised it got there fast. 150 for Chuck Roast is pretty low, unless you are chilling and doing really thin slices for sandwiches (in which case you would only take it to about 130 for medium rare). You really want a Chuck Roast to go to 190-200 for eating as a roast, where the collagen can convert to gelatin, giving you that super tender gelatinous mouth feel, and fall-apart juicy meat. The "stall" is going to occur sometime between 160 and 180, which is where the temperature of the meat is going to sit... or even go down, for a very long time. So next time, for a long cook like that where your internal meat temp needs to go to the 190-205 range, like for Chuck Roast, Butt, Brisket, etc., don't panic and turn down the dial when the temp rises very quickly in the beginning. Leave it at 225. You'll see that it slows down, and practically stops, for several hours.
raymillsus
New member
SconnieQ said:
I do exactly that everytime for brisket and butts. But for some reason I expected the stall at 130-140 and it pushed right through. that is where i would get it on the bradley. I guess the higher wattage makes a difference.
SconnieQ
New member
The stall won't happen until after 150. Most likely somewhere between 160 and 190. It's more of a meat thing rather than a smoker thing. Not sure why you experienced a stall at such a low temperature with the Bradley. As we say here... embrace the stall. Never "push" through the stall. Just let it happen, and don't touch that dial. "Pushing through the stall" is a common BBQ expression... and practice for some reason. Have a beer, relax. The stall is where the "magic" happens. It's where all sorts of scientific chemical reactions are happening, converting collagen to gelatin, making all that connective tissue moist and succulent. Celebrate the stall, and don't rush it. Just make sure you allow enough time (and beer) for it! 
If you think the meat is getting to an IT too soon, be sure your temp probe is not set too shallow in the meat. What I do is line up the probe on the outside at the thickest part and using my thumb as a stop to mark the depth, I insert the probe in the thick part up to my thumb. This way I feel comfortable on being pretty close to dead center without overshooting or undershooting. I don't know how effective that is for placement but I feel good.
raymillsus
New member
old sarge said:
That is a good tip with the thumb. I usually just push it straight in. I have the Maverick wireless. I love it actually. The only thing better will be if I ever get a WIFI pid for it.
raymillsus
New member
Thank you for all the help. I made brisket that was the best I have ever had. I know everyone said to brine it so I did. I used KY Smoker's beef brine http://smokinitforums.com/index.php?topic=4199.0 but did not have a couple things. I did not have texas pete so I used Franks buffalo wing sauce. And I did not have beef broth so I used a bit of "Better than broth with water. All I can say is Amazing. Everyone kept saying that they had never had brisket this good and moist in their life.
After cuting into this brisket I can tell you I think it was a 1/2 brisket I think it had the flat and the point on it just cut in half. I got the thicker end. Man was this good.
Anyway thanks for all the help. Brisket is the 1 thing that I am always "Afraid of" but not anymore I have the right tools and great advice. Up next is ST Louis Ribs.
After cuting into this brisket I can tell you I think it was a 1/2 brisket I think it had the flat and the point on it just cut in half. I got the thicker end. Man was this good.
Anyway thanks for all the help. Brisket is the 1 thing that I am always "Afraid of" but not anymore I have the right tools and great advice. Up next is ST Louis Ribs.
raymillsus
New member
I was doing my registration and my date of Manufacture on the tag is 11-7-2017. Is this normal? Or just a misprint. Does my warranty start then or today?
raymillsus
New member
LOL I am slow I guess.
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