I've been at it for most of the day and it has been going good until about an hour ago. Can't get the meat to get hotter, it's actually losing temperature. Even with the cooking temp around 200.
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I've been at it for most of the day and it has been going good until about an hour ago. Can't get the meat to get hotter, it's actually losing temperature. Even with the cooking temp around 200.
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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
That's completely normal mate, it's called the stall. Depending on how much time you have, you can either ride it out for a few hours, or tightly wrap in a few layers of foil to speed the process up.
Without knowing the details I'd suggest you need to wrap to have it ready for dinner. You will lose a bit of the bark but will still have the delicious smokey flavour.
I'm no good with words so do some googling of "the stall" to understand it better. If you are prepared for it, it's no problem.
Whag are yoh cooking?
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PeeBee (26th September 2020)
I understand what your saying.
I've wrapped it and back in the oven, the temp is already coming back.
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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
Yep it will still take a while and unfortunately I reckon you're still a few hours off being ready. Don't be tempted to pull it off the smoker before it gets to temp! I did it and it was horrible, dry, tough as buggery! Tasted good though.
I kept half of it, vacuum sealed it and am going to simmer it in a pot of water for a few hours to hopefully finish off the cooking tomorrow.
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Picked up my Bunnings order charcoal lump, wine barrel smoking chunks and a matador smart meat thermometer. Then onto the butcher 1.6kg of brisket.
While the smoker was getting up to temp I season the meat. I read somewhere to check the smoker gauge against a thermometer. I did and you can see the difference.
During the cook I tried to maintain around 170 degrees Celsius on the gauge which was actually 130. It did range from 100-220 (gauge).
Once it got to an internal temp of 95 I let it rest for an hour and then cut it up.
I couldn't wait I cut the first piece as soon as it came out of the smoker, that wasn't juicy, but not dried out either. After the rest the whole thing was juicy and moist, a little to much black pepper on some parts and not enough of the wine barrel favour, could still taste and smell it, but a little more would've been nice.
For a first attemp everyone enjoyed it and there wasn't any left. As a back up I got a kilo of Italian sausages, the fire box was still hot enough so I cooked then there. Plenty left over for lunch tomorrow..
Thanks Winnie for the stall information.
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12/97 GEE YOU
4.5lt Gas blower. Lots of mods to come.....all in good time.
MB (1st October 2020)
Looking Great Gents...Coal Artwork I says awesome
Little Miss Sweet Tooth requested some Yanky style gas Hark cheating dinner school holiday ribs earlier this week :-)
5.5hrs at perfect TD42 operating temperature whilst we mini biked the afternoon away :-)
Super requested sweetness from 5.5hrs to 6.0hrs and although not my personal fancy she loved it is all that matters I guess :-)
FWIW: When it comes to ribs, either request your butcher to remove the inner linings or do take that extra time yourself to remove.
Couldn’t be arsed this time around as too busy and that really does appear to affect overall smoke and heat evenness!
Better preparation like anything is key
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Last edited by MB; 1st October 2020 at 09:22 PM.
jay see (3rd October 2020), NissanGQ4.2 (3rd October 2020), Plasnart (1st October 2020), Winnie (2nd October 2020)
@AB next midnight mix up concoction?
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Avo (2nd October 2020), MB (2nd October 2020), rusty_nail (2nd October 2020)
Fuck this thread....now I'm hungry,you blokes go ok aye
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Watch this space, as there maybe a comment added soon
MB (2nd October 2020)