June Triple Smoke

[BeeRich]

Well, the video says it all. All except my notes. I appreciate any feedback, even if you like my videos. I am trying to be instructional for noobs.

June 10, 2010, start 7:30 am
Actual Temp 250°F

5 pounds chicken (duration 4:15) (rating 16/20)
5 pounds Brisket Point (duration 5:00) (rating 17/20)
5 pounds Boston Butt (duration 8:30) (rating 18/20)
3 pounds Chicken (duration 4:15) (rating 16/20)

Wood 1 = Apple/Cedar @ 0
Wood 2 = Cherry @ 30

2 different chickens.
Everything but smaller chicken, marinated in Leffe Brune in fridge.

Large Chicken - Wolfe Citrus (light rub)
Brisket - Wolfe Original & Zatarains
Boston Butt - Mustard & Wolfe Citrus & Zatarains
Small Chicken - Nothing

Chickens off at 11:45am, when above 165°F
Brisket off at 190, wrapped in foil, wrapped in towels
Boston Butt up to top, went up to 300°F, aiming for 195°F

Butt taken off at 4pm by force, got up to 192°F
Butt was nice, but small. 8 hours, you want more out of it.

[youtube:1yntw0eg]http://www.youtube.com/watch?v=54BMaVHSVa4[/youtube:1yntw0eg]

 

[bbquzz]

Looks like a great smoke and super video, very informative. Only thought is I'm a slow reader and some of the captions were not displayed long enough. I was interested enough to go back and re-read. Only other thought is you should show the beer you drink during the cook

 

[BeeRich]

Yeah I was noticing that when I put the video together. I used up my footage. There's a rule about video that I didn't follow, and that's get 3 times the amount of footage as you will need. The pause button will be useful though.

I didn't have any beer during that. 7 am beers are for when you stay up all night. Heh.

Glad you liked the video.

 

[Cliff H.]

Nice work on the video. I know it takes a lot of work to put one together.

Food looked great.

 

[Vermin999]

Great looking food and video.

 

[BeeRich]

Nice work on the video. I know it takes a lot of work to put one together.

Food looked great.

Thank you sir. I have it pretty streamlined now. With the camera I have it's put together in about 15 to 25 minutes. The uploading goes overnight, which takes longer than it does to make the video and export it.

I get a kick out of doing it, as it's magical food, a long but fun process, and many people ask about it, so I usually need a video to explain how it's done. Nothing beats video, and cameras go for $120 these days.

 

[BluzQue]

Another great video BeeRich!
All of the meats look like they turned
out nice. Very informative!

8)

 

[BeeRich]

Well thank you. I think I'll be doing a very special video soon. Something that is pretty rare, even in the smoking scene.

 

[bknox]

Nice Video BeeRich and a fine choice of beer. Leffe is good for about 2 or 3 then my face starts to droop. I thought it was a 14% beer or is that just the draft?

 

[BeeRich]

No the draft is pretty much the same. The product wouldn't vary that much. I can get it on draft here in Toronto, so I'll check next time. I'd love to do the research for you.

What I find about these forums, and BBQ guys in general, is that their beer selection is somewhat out of whack with respect to the quality they put into their cooking. I would have thought the diverse beers from around the world would definitely have impact on their techniques in here.

 

[bknox]

I love all sorts of beer but rarely have them on hand. Had a couple tall Hacker-Pschorr Wiess's yesterday and am heading to the local Czeck bar later for some imports there. Typically the wife buys the beer for the house and she is cheaper than I am so it's Old Style LOL! The tag line for Old Style should be; Old Style, after a couple or 4 you won't care anyway.

 

[Smokey Lew]

Hey BeeRich, great job with the cook and your video. Love the smoke rings! I don't quite get the ratings you show (16/20, etc.) but I give you 5 Mooos on the Moo scale for the brisket - Mooo, Mooo, Mooo, Mooo & MOOO!

 

[BeeRich]

Hiya Lew.

I built a database system to have a way of personally rating everything I make. I put it out of 20 instead of 10, because it gives more information.

The brisket is a tough one. I keep trying.

 

[Tri Tip]

I like it. You should be proud you are supporting our passion in one of the best ways!

 

[JIMMYJAM]

Cheers man!, good all the way around!

 

[Toby Keil]

Great lookin food and good job on the vid. I also agree that the lower thirds aka info bars should stay up a tad longer.

 

[BeeRich]

Yeah I will be using longer shots next time so I can fit them in. Transitions break those bars so I'll be taking that into consideration next time.

Oh well, means I have to BBQ some more now.