Page 2 of 2
Re: Problems with Brinkmann and the minion method
Posted: 26 Jun 2013, 09:58
by NomNomBBQ
derekmiller wrote:Hi Bryn.
No they are not Heatbeads, they are the Weber briquettes.
That was two chimneys of unlit and one 3/4 chimney lit.
That would keep me going for 8-9hrs at 200-250F. If I need longer or the wind is playing up (more often than not nowadays) I would put a couple of shovels of unlit in.
In this case I cooked a Pepper Stout Beef for about 8hrs, then smoked some home made bacon at 150F for a further 3 hrs.
Cheers Derek, thats good to know.
Pepper Stout Beef sounds lovely, do you have a link to the recipe? I want to cook more beef on the smoker, I seem to be quite pork focussed
Re: Problems with Brinkmann and the minion method
Posted: 26 Jun 2013, 10:16
by derekmiller
Pepper Stout Beef recipe.
I just replace the chuck with brisket (and double the size)
http://wolfepit.blogspot.co.uk/2009/10/ ... -beef.html
and I oak smoked it.
Re: Problems with Brinkmann and the minion method
Posted: 26 Jun 2013, 10:24
by NomNomBBQ
Awesome, thanks for that. I might have a go this weekend
Re: Problems with Brinkmann and the minion method
Posted: 26 Jun 2013, 12:00
by keith157
NomNomBBQ wrote:keith157 wrote:I use a catering sized baked bean tin for the centre, surround that with unlit charcoal, fill the bean tin with however much lit charcoal I need to use, lift the tin out with tongs, put the ProQ Excel back together set the IQue to the desired temp and go for a coffee.
Sorry, maybe I misread that but you do you leave the lit charcoal in the bean tin?
No lift it out with tongs
Re: Problems with Brinkmann and the minion method
Posted: 27 Jun 2013, 10:41
by YetiDave
God damn that pepper stout beef looks awesome
I've been mainly a pork guy as far as smoking goes so far, I think this will change it
Re: Problems with Brinkmann and the minion method
Posted: 27 Jun 2013, 12:20
by derekmiller
It is Dave, its my current, replacement "pulled pork".
This was the last cook.
https://www.facebook.com/media/set/?set ... 301ccb08fd
Re: Problems with Brinkmann and the minion method
Posted: 29 Jun 2013, 13:16
by YetiDave
Got a 1.2kg lump of brisket smoking away now
Re: Problems with Brinkmann and the minion method
Posted: 30 Jun 2013, 11:38
by YetiDave
Well, it was excellent and I enjoyed it just as much as I do pulled pork. I skipped on the jalapeños as I was using some seriously fiery black pepper and it came out with a great heat. It's on my to do list for the next big cook!
Re: Problems with Brinkmann and the minion method
Posted: 01 Jul 2013, 09:49
by derekmiller
Nice one Dave, glad you enjoyed it.