Smoking a brisket...

[fickman]

We use apple, cherry, or pecan and have tons of it ( especially since we had a beaver attack that destroyed almost all of my fruit trees). As for the rest, I just start the wood and the better half cooks the food. Always great with a smoker. Keep a hose close to the thing just in case.

I love pecan, especially for long smokes (brisket or pork butt). I'll use hickory for spare ribs, chicken, and other cooks that don't take as long.

I always supplement with Royal Oak natural lump charcoal. I start with two charcoal starter chimneys of it and add whenever my base coals burn out. The rest of the time I'm just feeding 1-2 logs every so often.

The wood at Academy is better than the wood at Lowe's in my experience. I like quartered logs with no bark. I sometimes split the Academy logs with a hatchet just so they ignite better and burn more evenly.

All of this is the fun of experimenting and finding your own style.

[fickman]

Can I get your autograph? Take my picture with you? Can I be your groupie?

Anygunanywhere

My apologies if I missed something obvious. . . I don't know if this was sincere as a compliment or mocking me for my feedback and opinions?

[RottenApple]

And it was beyond delicious.

Why thank you, sir. Next get together I'm gonna do a cold smoked corned beef brisket.

[fickman]

And it was beyond delicious.

Why thank you, sir. Next get together I'm gonna do a cold smoked corned beef brisket.

Now this is serious incentive to not be out of town again!

[anygunanywhere]

Can I get your autograph? Take my picture with you? Can I be your groupie?

Anygunanywhere

My apologies if I missed something obvious. . . I don't know if this was sincere as a compliment or mocking me for my feedback and opinions?

I love BBQ.

My post was an honest attempt to show my admiration for your devotion to smoking meat and creating truly manly delicacies, as well as sharing your experience in the art of cooking with smoke.

Thanks!

Anygunanywhere

[ktulu61]

Well today is the day. Went with pecan. Halfway there!

[RottenApple]

And it was beyond delicious.

Why thank you, sir. Next get together I'm gonna do a cold smoked corned beef brisket.

Now this is serious incentive to not be out of town again!

I've got another incentive for you. I just (and I mean JUST) finished making my 2nd batch of home made mozzarella! I use raw milk too, so it's got all the good stuff in it. Next get together I'll make a batch to go along with the brisket.

So who's up for another get together?

[sjfcontrol]

As Cheech said to Chong, "You'll never get it to fit in the cigarette paper..."

[jayinsat]

My old man was never much on rules,
we used to build pits - never proper smokers, just grill type over sized over weight monstrosities. - he 'discovered this method while under the influence and no one ever believes it.


My brisket goes from rub to plate in 4 hours - and can be cut with a plastic fork. Yo uneed a mid size pit, has to hold a quarter cord or so of good seasoned mesquite. Pile it in and get a solid fire (bonus if they can see it from space)
As soon as it hits full burn, pat your meat dry then season. Cut potatoes in 3/4 inch thick slices with skin on. slices need to be fairly uniform in thickness. Line bottom of foil pan in potato slices, then cover in bacon. Add water/beer and any additional seasoning to just cover bottom layer.
Place meat on top of 'insulation" and cover in foil leave a 'tent' at the top but seal the edges as tight as possible. Multiple layers are prefered. By now your fire should have burned down and you should have a massive pile of partially burn wood, coals , and a pit you can see in the dark.
Place pan on grate and close pit, cover smoke stack and wait.
3 hours later stab several holes in foil - this lets smoke in.

an hour later check with thermometer - should be ready to eat.

sounds weird but it works every time.

Impossible! That can not work. I think you should prove your wild and crazy theories by making one in front of me (and others who don't believe you) and serving it to us so we can test it. Post your address and date/time you will be making it below.

p.s., drinks while we wait the 4 hours would be nice

[knotquiteawake]

There are "hot" debates going on about hot smoking vs. normal smoking of a brisket (smoking it at 275-325ish vs the normal 225). The first brisket I ever cooked a few weeks ago I was having issues with temp control in my smoker so it ended up being 275 instead of the lower 225. It turned out fine, I DID however crutch (wrap in foil) it past the 160 mark until it got to 195. All in all a good first attempt. There are so many variables with smoking, its great. I've got a small gas smoker BTW.

Of all the things I've smoked (pork shoulder, brisket, ribs, chicken, turkey) the pork shoulder is by far my favorite. Its been IMPOSSIBLE to screw up.

[fickman]

Can I get your autograph? Take my picture with you? Can I be your groupie?

Anygunanywhere

My apologies if I missed something obvious. . . I don't know if this was sincere as a compliment or mocking me for my feedback and opinions?

I love BBQ.

My post was an honest attempt to show my admiration for your devotion to smoking meat and creating truly manly delicacies, as well as sharing your experience in the art of cooking with smoke.

Thanks!

Anygunanywhere

Thanks! Sorry that got lost in translation. My wife always says that I go pro in all of my hobbies. . . I'm still very much an amateur at smoking meat, but I do over-research everything I dabble in. She's had remarkably more patience for this endeavor - perhaps because she directly benefits from my labor!

My job is about a million little 30 second problems all day and my brain feels scrambled by the end of the week. It seems most of my hobbies are becoming things that force me to slow down and relax for an extended period of time. Slow smoking meat is a perfect way to accomplish this.

[RPBrown]

New pit-- I suggest building a fire in it and let it burn/smoke for a while to season the pit before placing a brisket in there.

One of the problems some pits have it their inability to maintain a constant temp. This causes one to constantly have to open the pit and stoke the fire. This results in in either too hot or not hot enough. You'll get your's figured out in time.

Other's comments about a wireless thermometer are good. That will keep you from having to open the pit constantly and loosing its heat. Those on pits are not where the meat is so not all that accurate a measure.


http://www.smokingmeatforums.com" onclick="window.open(this.href);return false; has good pit fixes and tips.

Lots of BBQ forums and recipes out there. I'm a fan of a dry rub style myself, rather than a BBQ sauce cook.

This