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Topic: Off topic - Smoking 22 lbs of pork and 23 lbs of brisket (4 msgs / 110 lines)
1) From: petzul
Good morning,
Today we are smoking meat for the harvest festival at the church 
tomorrow night :)
I have one of those egg shaped smokers which we got in MA this summer 
(and loved smokin blue fish in it).
The thermometer on the thing does not work, and it only ever seemed to 
never get any hotter than I could put my hand on the top.
Can someone give me an idea how hot it should get inside? How long to 
smoke the pork vs the beef?
Any suggestions would be greatly appreciated :)
We are using a mixture of hickory and mesquite to flavor with. Rubbed 
the beef with a honey BBQ sauce mix .. yum!
PeterZ,
Smokin today, here in LHC
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2) From: miKe mcKoffee
I shoot for 225f dome temp low & slows. Cook PB to 200f internal, babybacks
same 200f meat between bones ('till meat just about but not quite falls off
when bone twisted). Brisket I separate the point and flat, flat to 195f (for
slicing) and point to 205f for shreading. Expect 12 to 16 hour cook. (one
brisket cook I had the initial temp rather low and total time was like
24hrs! Still turned out fine though.
Sounds like you have a BGE (Big Green Egg) or one of it's cousins. You might
check out the BGE forum.http://thebbqforum.com/Kona Konnaisseur miKe mcKoffee">http://biggreenegg.com/wwwboard/wwwboard.shtmlAlso the BBQ forumhttp://thebbqforum.com/Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

3) From: Michael V. Hendel
BBQ should be done at temperatures under 250F.  I find a brisket takes quite
long...10-12hrs, Pork, if you are using butt I will usually do for 7-8 hrs 
Michael

4) From: petzul
This is a multi-part message in MIME format.
Thanks Mike,
It is always great to learn more from you about cooking. So far I have 
NEVER had the dome temp up that high. Not sure if it is defective or 
what, but even with charcoal.
After 3 hours smokin the temp is barely 100F , cranked up the juice on 
my hot plate burner. mmmmm just converted it run on a hot plate. The 
other day I did a dry run and it got to 170 without being on high. Of 
course adding almost 50 lbs of meat makes a difference.  Now I feel 
better that it may take 12 or more hours. I don't think I have to worry 
about burning it at this point.  ;)
Do you keep adding chips for smoke the whole time?
Thanks for the link to the site. Mine is blue and egg shaped, and the 
middle section is removable. Seems like it is a copy. It came in a brand 
less box from a salvage company. Well built tho.
Will keep you informed on progress.
PeterZ
Today I wish the sun was hotter, here in LHC.
miKe mcKoffee wrote:
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