or Connect
New Posts  All Forums:Forum Nav:

Rookie Smoker

post #1 of 2
Thread Starter 

My wife bought me a 18.5 WSM for Christmas this past year. Unfortunately, shortly after I received this wonderful gift I was transferred to New Orleans for work. Sadly, the smoker has been sitting in our garage since I unwrapped it. Adding salt to the wound I gave up meat for lent so I haven't been able to use it when I come home. So, this Saturday I will breaking my lent promise by a day to smoke some delicious meats and I need y'alls help.

 

1. Should I trim the fat from the brisket. I see most people that trim the fat leave about 1/4" of fat on the brisket. I feel like many of the briskets you get in restaurants don't trim until the trim the fat until the brisket is fully cooked. That is how they do it at a couple of restaurants in Texas (Rudy's and Salt Lick)

 

2. How many wood chunks should I use? How much charcoal should I use?

 

3. Sand vs. Water: Which should I use? Is one better than the other?

 

4. Hrs/lb. I see most people say about 1.5 Hrs/lb.

 

5. Wet Marinade vs. Dry Rub? I have this killer coffee rub that I use on steaks and I wondered if it would translate well to a brisket.

 

I would also like to smoke some sausage. Should I buy the raw sausage links that you can guy in the grocery store? How long do they take until they are ready to eat?

 

 

Is there anything that I am missing? I would really appreciate y'alls help.

 

Thanks,

 

Niko 

post #2 of 2
Quote:
Originally Posted by JNCantu23 View Post

My wife bought me a 18.5 WSM for Christmas this past year. Unfortunately, shortly after I received this wonderful gift I was transferred to New Orleans for work. Sadly, the smoker has been sitting in our garage since I unwrapped it. Adding salt to the wound I gave up meat for lent so I haven't been able to use it when I come home. So, this Saturday I will breaking my lent promise by a day to smoke some delicious meats and I need y'alls help.

 

1. Should I trim the fat from the brisket. I see most people that trim the fat leave about 1/4" of fat on the brisket. I feel like many of the briskets you get in restaurants don't trim until the trim the fat until the brisket is fully cooked. That is how they do it at a couple of restaurants in Texas (Rudy's and Salt Lick) I trim most of the fat & silver skin off before smoking.

 

2. How many wood chunks should I use? How much charcoal should I use? Fill the charcoal ring to the top, mixing in 5 or 6 wood chunks.

 

3. Sand vs. Water: Which should I use? Is one better than the other? I use water, and would put the brisket on the bottom rack so it's just above the water. I think it helps keep the meat moist.

 

4. Hrs/lb. I see most people say about 1.5 Hrs/lb. For brisket I think you should figure 2 hr. per pound, they tend to stall for long periods and this would include the rest period as well.

 

5. Wet Marinade vs. Dry Rub? I have this killer coffee rub that I use on steaks and I wondered if it would translate well to a brisket. Give it a try, if it works for steaks I'm sure it will work for brisket.

 

I would also like to smoke some sausage. Should I buy the raw sausage links that you can guy in the grocery store? How long do they take until they are ready to eat? Yes buy the fresh sausage, smoke to 160-165 IT.

 

 

Is there anything that I am missing? I would really appreciate y'alls help. The usual procedure for brisket is to smoke until 165 IT, then wrap in foil with some liquid ( I like to use an aluminum pan with some dark beer in it. Then cover with foil. ) Put back in smoker or oven until IT reaches 205. Then keep wrapped & put in a dry cooler wrapped in towels or blankets for a couple of hours. Then it's ready to slice. Good luck & don't forget the Q-view.

 

Thanks,

 

Niko 



 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef