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**BigRedChief** · 07-03-2015, 03:48 PM

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

**srvy** · 07-02-2017, 10:27 AM

I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?

**Buehler445** · 07-02-2017, 10:31 AM

Quote:

Originally Posted by Inmem58

What are your temps before you wrap in foil. Do you even wrap at all?

I usually foil at 4 hours when it quits taking smoke.

I don't poke it before I foil it.

**srvy** · 07-02-2017, 11:21 AM

Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.

**srvy** · 07-02-2017, 11:45 AM

Inmem did you smoke on the WSM upper or lower grate?

In58men · 07-02-2017, 12:05 PM

Quote:

Originally Posted by srvy

Inmem did you smoke on the WSM upper or lower grate?

I used the upper grate.

**srvy** · 07-02-2017, 12:23 PM

Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.

In58men · 07-02-2017, 12:24 PM

Quote:

Originally Posted by srvy

Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.

I'll try that. Do you spray yours with apple cider and apple juice?

Marcellus · 07-02-2017, 12:26 PM

Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.

**srvy** · 07-02-2017, 01:55 PM

Quote:

Originally Posted by Inmem58

I'll try that. Do you spray yours with apple cider and apple juice?

nope i wont open lid once in use a wireless probe

**srvy** · 07-02-2017, 01:58 PM

I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.

In58men · 07-02-2017, 02:01 PM

I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f

**srvy** · 07-02-2017, 02:13 PM

wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.

**srvy** · 07-02-2017, 02:16 PM

Quote:

Originally Posted by Inmem58

I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f

Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.

**Fire Me Boy!** · 07-02-2017, 02:16 PM

Quote:

Originally Posted by srvy

wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.

My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours.

**srvy** · 07-02-2017, 02:22 PM

Quote:

Originally Posted by Fire Me Boy!

My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed.

I'll take that trade off for brisket and burnt ends in >7 hours.

Hell yes anyday.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills BigRedChief's Avatar Join Date: Dec 2003 Location: On the water	What are you Smoking/Grilling/BBQ'ing this weekend? What are you up to this weekend? I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi. Full results not in yet but my son and I think its the best sausage we have ever had. No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood. Attached Thumbnails
Posts: 79,209

07-02-2017, 10:27 AM	#496
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?
Posts: 24,519

07-02-2017, 11:21 AM	#498
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.
Posts: 24,519

07-02-2017, 11:45 AM	#499
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	Inmem did you smoke on the WSM upper or lower grate?
Posts: 24,519

07-02-2017, 12:23 PM	#501
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.
Posts: 24,519

07-02-2017, 12:26 PM	#503
Marcellus Diablo Negro Marcellus's Avatar Join Date: Sep 2003	Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.
Posts: 69,466

07-02-2017, 01:58 PM	#505
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.
Posts: 24,519

07-02-2017, 02:01 PM	#506
In58men Baba Ganoush In58men's Avatar Join Date: Jan 2012	I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f
Posts: 29,350

07-02-2017, 02:13 PM	#507
srvy Fight, build, win! srvy's Avatar Join Date: Sep 2004 Location: KC	wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.
Posts: 24,519