- Feb 24, 2010
- 13
- 10
So I just picked up my first smoker-a $20 yardsale special Brinkmann electric...you can stop laughing now. I know that they're not really considered pro quality, but nonetheless, I'm going to make the best of it. I've been boning up on modifications (temperature controls and whatnot), but I want to try it out stock first to get the feel for it. My wife and I frequent a local BBQ joint that has beef brisket that you can literally pull apart with your hands and melts in your mouth. That's what I want to make-where to start? I've tried the search function but this place is a little overwhelming at times. I have a few basic questions to start:
Where to get the meat?
Does the average supermarket sell these types of cuts at the butcher's counter? How about warehouse/club stores? I notice that they typically have a bigger pork selection than supermarkets but I'm not sure about other cuts of beef.
What kind of wood?
We heat our home with wood and I came into some apple a while ago that I set aside, but is apple a good wood to use with beef? If not, what is? Would I be better off with a blend of chips/chunks?
How long/how hot?
I have a digital probe thermometer so monitoring the temperature isn't really a problem.
What about that water pan?
I've heard everything from "fill it with sand to keep it hotter inside" to "only use water" to putting everything in from apple juice to beer.
Prep/During/After?
Obviously a lot of this is preference. I like sweet and smokey flavors with a little bit of kick and BBQ sauces I've experimented with in the past have included ingredients like honey, tumeric, grape jelly, and adobo sauce. That being said, if I want brisket I can pull apart with my hands, are there things I should be doing before (like injecting the meat or marinating it), during (like mopping it often, etc...) and after (I've been reading a lot about packing meat in coolers, etc...after smoking for an extra long cool down).
Basically if anyone could give me a start to finish recipe to follow just so I could get my feet wet it would be much appreciated. I'm looking forward to experimenting, but for now I'd like to just practice toward a goal (ie: an edible piece of meat...lol)
Where to get the meat?
Does the average supermarket sell these types of cuts at the butcher's counter? How about warehouse/club stores? I notice that they typically have a bigger pork selection than supermarkets but I'm not sure about other cuts of beef.
What kind of wood?
We heat our home with wood and I came into some apple a while ago that I set aside, but is apple a good wood to use with beef? If not, what is? Would I be better off with a blend of chips/chunks?
How long/how hot?
I have a digital probe thermometer so monitoring the temperature isn't really a problem.
What about that water pan?
I've heard everything from "fill it with sand to keep it hotter inside" to "only use water" to putting everything in from apple juice to beer.
Prep/During/After?
Obviously a lot of this is preference. I like sweet and smokey flavors with a little bit of kick and BBQ sauces I've experimented with in the past have included ingredients like honey, tumeric, grape jelly, and adobo sauce. That being said, if I want brisket I can pull apart with my hands, are there things I should be doing before (like injecting the meat or marinating it), during (like mopping it often, etc...) and after (I've been reading a lot about packing meat in coolers, etc...after smoking for an extra long cool down).
Basically if anyone could give me a start to finish recipe to follow just so I could get my feet wet it would be much appreciated. I'm looking forward to experimenting, but for now I'd like to just practice toward a goal (ie: an edible piece of meat...lol)