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Typical Newbie Brisket Questions - Page 3

post #41 of 48

Everybody does it differently. I put a little pile of charcoal in the middle and pour hot coals over that. Then add some chunks of charcoal every now and then as needed. Keeping it to the left. Then I add my smoking wood on the right so it smolders.

post #42 of 48
Thread Starter 
Quote:
Originally Posted by alelover View Post

Everybody does it differently. I put a little pile of charcoal in the middle and pour hot coals over that. Then add some chunks of charcoal every now and then as needed. Keeping it to the left. Then I add my smoking wood on the right so it smolders.



If you don't mind me asking, how long does the heat hold for you when you do it that way?

 

 

post #43 of 48

This is perhaps the EASIEST method for cooking brisket, again, coming from someone who's cooked well more than their fair share on the level with an offset smoker. Don't be intimidated by the fact that he's using a commercial sized smoker rig, look at the cooking principle behind the product:

 

Popdaddy from BBQ Brethren

http://www.youtube.com/watch?v=DMVK0-aR2sA

 

Whether you tend to your smoker hourly, or set it and forget it, there is no right or wrong way to cook a brisket. It's DONE when it's DONE, period. As usual, individual taste opinions will vary.

 

 

post #44 of 48
Thread Starter 

Okay guys, I know this has turned into a modding thread, but you guys have been awesome!

 

I put my mods to the test yesterday, and had a really good, steady burn time of at least four hours.  The temps never got below 200 degrees.

 

The crappy CG Thermometer was at least 50 (and in some cases 75) degrees off of my other two thermometers.  The basket kept the heat nice and steady for a slow burn.

 

I took some video of myself doing the burn: http://www.youtube.com/user/alexhortdog95#g/u

 

 

post #45 of 48

It will go around 3-4 hours or so then I add more charcoal and wood as I need it. I don't keep that close an eye on the clock when I'm doing it. I leave the exhaust wide open and only open the intake about this much.

 

IMAG0185.jpg

post #46 of 48

well, how did it work out? Are you the pitmasta yet? lol!

post #47 of 48
Thread Starter 
Quote:
Originally Posted by Mrmeatcutter View Post

well, how did it work out? Are you the pitmasta yet? lol!


Lol...my Father-In-Law has no choice. He passed that mantle on.

He lost the title as soon as his daughter bought me a smoker, LOL.

I'm smoking the pork butt tomorrow. All is set.
post #48 of 48
Thread Starter 

The smoker performed well with the mods.  I am quite pleased on how it did.

 

I can get about a four to five hour burn time with the basket.  I smoked one butt to about 165 before It started to rain.  I pulled that one off and finished it in the oven (gasp!).  It was knee jerk - it stopped raining as soon as I popped it in there, lol.

 

Experienced the stall at around 165 degrees.  The second butt stayed on till a temp of 190 was reached. 

 

When I pulled them both, I could tell the difference.  The first one was more chopped pork (but it was still quite delish), and the 2nd one fell apart as soon as I grabbed it off of the smoker, lol.

 

I think I'll be ready for the final test very very soon.

 

P.S.

 

I unfortunately was using Cowboy Lump.  I'll make another post about it in a moment, but needless to say, I found something in the lump I didn't like.

 

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