Brinkman smoke n grill

[lewdog]

Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.

[KCUnited]

Originally Posted by lewdog

Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.

Nice go of it, boss. You'd be better off mixing that pineapple juice with some rum for your lady though. It ain't doing shit for you in your water bowl.

[lewdog]

Originally Posted by KCUnited

Nice go of it, boss. You'd be better off mixing that pineapple juice with some rum for your lady though. It ain't doing shit for you in your water bowl.

I thought someone on here said putting about 1 cup of juice in the water bowl was a decent idea? Or I read somewhere that it was to add some sweetness.

[KCUnited]

Originally Posted by lewdog

I thought someone on here said putting about 1 cup of juice in the water bowl was a decent idea? Or I read somewhere that it was to add some sweetness.

You could add some flavor by injecting it, spritzing it, or possibly marinating it, but you can't infuse flavor from your water bowl. The water bowls primary function is to help regulate the temp, offset the heat.

[Gadzooks]

Originally Posted by KCUnited

You could add some flavor by injecting it, spritzing it, or possibly marinating it, but you can't infuse flavor from your water bowl. The water bowls primary function is to help regulate the temp, offset the heat.

And maintain moisture...

[gblowfish]

The water pan is to help add humidity to the meat (keeps it moist) and regulate temperature. If you add a can of frozen apple juice to the water, it will keep the water cooler for awhile. It adds aroma to the inside of the chamber. It does not appreciably "flavor" the meat as much as burning apple wood, but it does add aroma to the chamber.

Water is important for meat tenderness and most important, temp regulation. If your bullet smoker has a water pan, use it. It's there for a reason. The other stuff is all personal taste. I like adding fruit juice to the water, but you may find just plain water to work fine for you.

[BigRedChief]

Originally Posted by gblowfish

The water pan is to help add humidity to the meat (keeps it moist) and regulate temperature. If you add a can of frozen apple juice to the water, it will keep the water cooler for awhile. It adds aroma to the inside of the chamber. It does not appreciably "flavor" the meat as much as burning apple wood, but it does add aroma to the chamber.

Water is important for meat tenderness and most important, temp regulation. If your bullet smoker has a water pan, use it. It's there for a reason. The other stuff is all personal taste. I like adding fruit juice to the water, but you may find just plain water to work fine for you.

as a general rule, I use one mesquite/oak for every apple/cherry etc. it gives me the best flavor.

[jspchief]

Originally Posted by Stewie

Who knew that an internal temp of a 6 lb. butt vs. a 9 lb. butt made no difference? Tell me more.

If you're breaking down connective tissue to pull it, you're gonna have to get internal temp to 190. Regardless of a 6lb butt or 9lb. That's where the tissue breaks down.

If you wanna slice it, go ahead with whatever the **** you think constitutes a cooked butt. But if you're pulling it, you need the center to hit that temp.

[Great Expectations]

I have a water pan in mine directly below the meat. The reason I put water in it is so the drippings won't burn and create an undesirable smoke flavor.

[gblowfish]

Here's a link, this guy says he just uses water:
http://www.amazingribs.com/tips_and_...water_pan.html

[jspchief]

To me, a water pan is about maintaining moisture.

If I want to add some flavor with juice, I would put it inside the foil during a stage when I wrap the meat.

[HemiEd]

When I used a bullit smoker, it was impossible to regulate the temperature without water in the pan. If it ran out of water, it would usually ruin the meat if not corrected quick enough. .

[tooge]

glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple

[lewdog]

Originally Posted by tooge

glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple

Thanks man, trying to learn! Came out well considering I have a pretty cheap vertical smoker.

What are your recommendations for woods to use with what meat? I just didn't want to buy a ton of wood and Mesquite was the only one that came in a economical bulk size for not a ton of cash. Wondering where most of you get the wood you use? I got my bag of mesquite at home depot.

[FlaChief58]

Originally Posted by lewdog

Thanks man, trying to learn! Came out well considering I have a pretty cheap vertical smoker.

What are your recommendations for woods to use with what meat? I just didn't want to buy a ton of wood and Mesquite was the only one that came in a economical bulk size for not a ton of cash. Wondering where most of you get the wood you use? I got my bag of mesquite at home depot.

Fruit woods are great for pork, chicken and turkey. Hickory & mesquite for beef, although I like to mix woods for additional deapth of flavor