Smoking Part III

[fifi]

Thanks CathyL! That is the first time I have seen such a good explanation of what goes on in the smoker. Now I know why sometimes it turns out fabulous and sometimes it is just plain good. I can't wait to tell all of my other engineering buddies.

I will never again smoke a chunk without the internal probe as well as the external thermometer.

I gotta go write this down.

[Stone]

When the center temp of a hunk o' protein stalls out, it means the internal fat and collagen are changing state from solid to liquid.  In my experience that plateau can happen anywhere from 140º to 170º.  I keep it there as long as I can.  Once the temp starts climbing again, it's time to try the fork test.

About how long does this process take? I re-read my posts and saw that I had an internal temp around 180 at 7:15 a.m., but only about 190-200 five hours later. Is it normal to rise that slowly.

[CathyL]

In part, it depends on the cook. To keep the center temp in the plateau range, I usually have to narrow the air intake vent a time or two. Sometimes I even take the meat off the smoker for a brief rest if things seem to be moving too fast.

Without tweaking, a plateau can last anywhere from 3 to 6 hours, so the slow rise you experienced isn't unusual. Still, every piece of protein has its own personality and timetable. One of the best briskets I ever did was a turbo model that zoomed through the plateau in 2 hours.

[Liza]

Wow. You really ARE the Goddess of Smoke!

[Wilfrid]

Still, every piece of protein has its own personality and timetable.

That's what I tell all the girls.

[CathyL]

Still, every piece of protein has its own personality and timetable.

That's what I tell all the girls.

Wilfrid dear, I think your thong is too tight.

[Dana]

Has anyone ever tried a shoulder clod? (beef). Mr. Dana smoked one today, along with a turkey, for my Gma's 90th birthday party this weekend. The meat was much more consistant that brisket - no fatty end, no dry end, no big hunks of fat in the middle. It is a bigger cut - about 18 lbs., but it is much nicer. This won't be our last clod!!!

The turkey was good, too.

Edited March 26, 2003 by Dana (log)

[Stone]

18 pounds! That must have taken days.

I took out the remaining pork last night, chopped it up and threw it in the Lodge with some diced onion. Got it good and crispy and added a few T of bbq sauce (store bought). Took it out and laid the open bun in the remaining fat to toast. Makes a nice sandwich. A nice sandwich.