Ok so i've been reading up this very helpful forum for about a month now. At the same time i looked into purchasing a vertical gas smoker from the states (as here in Australia, the 2 easily available store bought smokers are very expensive, one of the being the BGE and over $1000 AU)
So i decided to buy a vertical gas smoker off ebay and pay the hefty shipping fee of $190 US to get it down under. So theres my story out of the way.
I've since been researching all the techniques, rubs/mops, smoke clouds and advice which has been alot of help for a newbie like me.
So for my first smoke i hope to do a brisket and also some stuffed jalapeno's to tie us over whilst i camp out.
Heres my plan:
1. pick meat and trim fat (hopefully a 8 or so pound cut of meat)
2. Rub Worcestershire sauce on meat then apply rub and let marinate in fridge for 6-12hrs
3. Fire up smoker early sunday morning or late sat nit
4. smoke for 3 hrs at 225F without opening the door. then as rough guide 1.5 hrs for every pound of meat.
5. check temp of meat in the flat not the point using a thermometer
6. apply mop evey now and then.
7. once internal temp hits 190 time to and foil and rest
8. let sit for ___ ? before slicing
I also cant wait to try someones technique that i got off here for Brisket fat cap point shreeded beef for s/wâ€[emoji]8482[/emoji]s with mop sauce - yumo
any feedback on the above is very much welcomed. Cheers all
So i decided to buy a vertical gas smoker off ebay and pay the hefty shipping fee of $190 US to get it down under. So theres my story out of the way.
I've since been researching all the techniques, rubs/mops, smoke clouds and advice which has been alot of help for a newbie like me.
So for my first smoke i hope to do a brisket and also some stuffed jalapeno's to tie us over whilst i camp out.
Heres my plan:
1. pick meat and trim fat (hopefully a 8 or so pound cut of meat)
2. Rub Worcestershire sauce on meat then apply rub and let marinate in fridge for 6-12hrs
3. Fire up smoker early sunday morning or late sat nit
4. smoke for 3 hrs at 225F without opening the door. then as rough guide 1.5 hrs for every pound of meat.
5. check temp of meat in the flat not the point using a thermometer
6. apply mop evey now and then.
7. once internal temp hits 190 time to and foil and rest
8. let sit for ___ ? before slicing
I also cant wait to try someones technique that i got off here for Brisket fat cap point shreeded beef for s/wâ€[emoji]8482[/emoji]s with mop sauce - yumo
any feedback on the above is very much welcomed. Cheers all
