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Over smoked brisket

post #1 of 7
Thread Starter 
So I did my first BBQ cook off this past weekend and on the comment card I was told my Brisket was to smokey. Can any one help me with this, I do 13-15 lbs. Briskets at a temp of 225 for 12-15 hours. How do I cut back the smoke? Any help would be great.
post #2 of 7

Welcome to the forum. Couple of things:

  • Head over to the "Roll Call" forum and tell us a little about yourself and your smoker, when you get a chance.
  • As for the brisket we will need the specifics of what type of smoker you got and details of the prep and cook of the brisket.


There could be a lot of reasons for to much smoke flavor: type of wood used, to much wood used, was the wood burning correctly, if you use charcoal for heat were you dumping unlit briquets on the fire during the middle of the smoke, ect. ect.

post #3 of 7

Yes, like Johnny said we need more info!

post #4 of 7

Yep more info...was it just one card or was it on several cards..How many cards were turned in...did you think it had to much smoke ? What wood did you use and how long did you put the smoke to it ???? Info like that...Thanks

post #5 of 7


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!



Also..Sign up for the oustanding E-Course...

post #6 of 7


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #7 of 7

You can get your brisky "on track" with help from these guys,

All we need is INFO

Happy smokin'

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