Since my initial post post a few weeks ago where I did a side by side brined vs. not brined chicken cook (brined wins by wide margin) I have done several other cooks and wanted to share my experiences and observations.
I have cooked:
-Baby back ribs (Costco, 3 racks @ 235 for 6 hours)
-2 chickens (Costco, brined @235 to 140 [opps] a couple hours, and then finished on Weber gasser)
-Pulled pork (9 lbs. bone in, fat down, @225, 30 hours to get to 195)
-Elk roast (2 lbs. @225, ~3 hours to 140)
-Whole packer brisket (~12 lbs. after trimming fat to >1/4", fat down, @225, 18 hours to get to 195)
I've observed that:
-Things cook real fast at 235
-Things cook double extremely slow at 225
-Flavor is good, skin and bark... not so much (except for the brisket which had some great bark and some not so great)
-Shorter smokes have way more smoke flavor (which I prefer) than longer smokes
-An Elk roast is just steaks I didn't cut, don't over think or over salt it. I think searing first would have produced a better bark and end result
-Dry wood doesn't give as good of a smoke flavor
-Smoke from pellets seems inconsistent
-If you don't get a shipping notice from Smokinlicious Paypal may have messed up the order and it's not on its way, call to make sure
I'm wondering...
-Does everyone with a 3D see long cook times when cooking at 225?
-If I cooked at 235 would that change the flavor?
-If I cooked at 235 would it result in a dryer result?
-If I cooked at 235 would it get done much faster?
-Is there anything that be done to prevent the skin from being rubbery (I always use a mini loaf pan filled with water)?
I'm sure I've missed a few observations and questions but I'm hoping this will start some conversation we can all learn from.
I have cooked:
-Baby back ribs (Costco, 3 racks @ 235 for 6 hours)
-2 chickens (Costco, brined @235 to 140 [opps] a couple hours, and then finished on Weber gasser)
-Pulled pork (9 lbs. bone in, fat down, @225, 30 hours to get to 195)
-Elk roast (2 lbs. @225, ~3 hours to 140)
-Whole packer brisket (~12 lbs. after trimming fat to >1/4", fat down, @225, 18 hours to get to 195)
I've observed that:
-Things cook real fast at 235
-Things cook double extremely slow at 225
-Flavor is good, skin and bark... not so much (except for the brisket which had some great bark and some not so great)
-Shorter smokes have way more smoke flavor (which I prefer) than longer smokes
-An Elk roast is just steaks I didn't cut, don't over think or over salt it. I think searing first would have produced a better bark and end result
-Dry wood doesn't give as good of a smoke flavor
-Smoke from pellets seems inconsistent
-If you don't get a shipping notice from Smokinlicious Paypal may have messed up the order and it's not on its way, call to make sure
I'm wondering...
-Does everyone with a 3D see long cook times when cooking at 225?
-If I cooked at 235 would that change the flavor?
-If I cooked at 235 would it result in a dryer result?
-If I cooked at 235 would it get done much faster?
-Is there anything that be done to prevent the skin from being rubbery (I always use a mini loaf pan filled with water)?
I'm sure I've missed a few observations and questions but I'm hoping this will start some conversation we can all learn from.