*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
Soldato
OK maybe having the vents too closed off makes it burn faster?
How long does yours last? How much briquettes do you add?
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More air should make it burn faster. I probably use and chimney starter of unlit briquettes and about 3/4 of one of lit coals. By lit, I mean to they've had about 15mins to get going.
I'd try less air and see how it goes.
Smoked 5.5kg of turkey breast today.
24 hours in brine (5% salt)
Rinsed, dried, mayonnaise and black pepper.
5.5hours at 225f. Hit 147f in the centre, ensure it kept that hot long enough to be safe.
Foil wrapped with unsalted butter.
Super juicy and tasty, even in a roast.
No pics though, took an hour longer than expected, so was rushed.
24 hours in brine (5% salt)
Rinsed, dried, mayonnaise and black pepper.
5.5hours at 225f. Hit 147f in the centre, ensure it kept that hot long enough to be safe.
Foil wrapped with unsalted butter.
Super juicy and tasty, even in a roast.
No pics though, took an hour longer than expected, so was rushed.
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Soldato
Mine was a nightmare but came out amazing. Took 14h to smoke a beef brisket and I even had to top up the goals after 9h...
No idea how some here can do a 12h and beyond low and slow on lumpwood!
I then had to finish it off in the oven as apparently the ideal temperature should be 92c minimum but it was hovering at 86c for ours without increasing and I actually was beginning to run out of fuel again Ffs.
After that it was fine after 40 mins in the oven at full pelt.
It was super tender! A newborn baby could tear it!
My briskets always take forever, but then they are always 6.5kg+. I now do them the day before and hold in the oven at 145f l, wrapped in foil, overnight.
Makes it a much more chilled out experience and also tastes better for it.
Soldato
Mine was 3.5kg