or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to the 'Que! - RECENTLY ADDED Q VIEW
New Posts  All Forums:Forum Nav:

New to the 'Que! - RECENTLY ADDED Q VIEW

post #1 of 17
Thread Starter 

Now that school is out (I'm a teacher) and the summer is here, it's time to pull the cover off, slide up the sleeves, and get some dry rub on the hands and smoke in the eyes!  I'm pretty new to the art of smoking but ABSOLUTELY LOVE the taste of a well smoked brisket!  I am in a quest to perfect the art of smoking a brisket and any tips and helpful pointers to get me up to speed would be a great help.


I am currently trying to find out more about the debate on finishing up meat on the smoker or in the oven, the whole thing about putting meat in a towel and/or cooler (that's new to me!), and cooking temps.


Looking forward to learning,



post #2 of 17

N2Q- Welcome to SMF-glad that you're here.  Here is my answer to the "Keep it in the smoker or put it in the oven" debate- How bad do you want to sleep? If you are young and you feel that you can pull an "all nighter" then by all means, keep the brisky in the smoker. If you really need the sleep or you're an old fart like me and can't stay awake all night then start out with the smoker for 5 or 6 hours and then finish up in a 250° oven. In the 5-6 hours, you'll have achieved a nice smoke ring on the brisket and a nice hint of smoke flavor plus you'll get some shut-eye.  If you end up pulling an 'all nighter' it's good to have something to do to keep you active and alert-someone to keep you company helps too.


You didn't say what type of smoker you are using or what type of brisket you are planning to smoke.  That type of information will help use to narrow down the answers for you rather than give a generalized answer.


Me, I use a Lang stick burner and smoke trimmed packer briskets; so from expericence I know it will take between 18-20 hours to do a brisky.

post #3 of 17

Looks like dutch gave you some good info. Do a search for Brisket and there will be hours and hours of reading/research to help give you ideas.

post #4 of 17
Thread Starter 

Dutch - nice picture of the smoker!  Ross- nice picture of Bucky!


I have a Char-Griller duo combo set with the side smoke box.  And as for the brisket, I have a meat shop that cuts me a 4-5 lb flat section of meat.  I'm probably showing my "green" with that response but am not sure what other types of brisket there are available...  


Put a coat of rub on a 8.5 lb brisket flat and a 6.5 flat and slid them in the fridge.  Will be spending tomorrow smoking both of them.  Never smoked 15 pounds of meat in one sitting before - wish me luck!!!

post #5 of 17

N2Q- here are the ways that you can find the brisket- 1) the most common and what you're be doing is a brisket flat. 2) next is the brisket point-this contains more fat than the flat and is most often served as chopped brisket or cut into cubes for burnt ends. 3) then there is the trimmed packer brisket.  A lot of the fat has been trimmed off of the packer. A packer brisket consists of the flat and the point. 4) Lastly there is the untrimmed packer brisket. In my area, these usually sell for around $1.90 a pound. 


There are several good tutorials that will show you how to trim a packer and how to separate the flat from the point.


As for your 15 pounds of meat- don't assume that it will cook like a 15 lb brisket. Using the basic rule of thumb of 1 1/2 hour per pound of meat your 8.5 lb brisket will take about 12.5 hours and your small 6.5 lb brisket will take about 9.5 hours. Note the emphasis on the about-there are several different factors that play into queing meat; it could take longer than those times or you'll catch a lucky break and they'll be done sooner than you've planned.


Best of luck on your smoke and be sure to post up some pictures.

post #6 of 17

Welcome to the forum!! Listen to Dutch, the man knows what he's talking about! biggrin.gif

post #7 of 17

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #8 of 17


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!!

Take the awesome free E-Course!!!

Have a great day!!!






Schools out by AC and the muppets!!


<iframe width="425" height="349" src="http://www.youtube.com/embed/nA2UF1xwGP4" frameborder="0" allowfullscreen></iframe> 











post #9 of 17

Glad you joined us Teach,

Just do some searching and reading, You'll be smoking the best brisket eversausage.gif


post #10 of 17


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

Sign up for Jeff's 5-Day eCourse.  Click Here


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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

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

post #11 of 17


welcome1.gif   Glad to have you with us!

post #12 of 17
Thread Starter 

THIS PLACE IS GREAT!!!  Thanks to all who have welcomed me and have given tips and resources!  I have already learned much more than I had expected in the 24 hours of joining SMF.


Put both briskets in the smoker this AM and ready to kick up the feet today!  I forget how good fresh brisket, dry rub, and mesquite smoke smell on a sunny morning...


Life is good.

post #13 of 17

Welcome, and don't forget the q-view!

post #14 of 17

welcome-smiley.gif to SMF I am glad you joint us  

post #15 of 17

N2Q-So how did your briskets turn out? Was it as good or better than you expected?


Lots of inquiring minds would like to know. biggrin.gif

post #16 of 17
Thread Starter 

Hey, after it was all said and done, the 15 pounds of brisket turned out pretty daggone good!!!  It was a bit drier than I wanted but that's because I had a hard time getting the heat down.  She was sitting at 250, and sometimes rose up to 275, for more than I would have liked.  Ended up shoveling out

some of the coal and the temp dropped right down to 220-225.  I'll try to add some Q View pics to this post.  Thanks for all the help!  I can't wait to fire up the smoker again and apply what I've learned...











post #17 of 17

Well, still looks pretty good.  I wouldn't turn it down for sure!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to the 'Que! - RECENTLY ADDED Q VIEW