Hi Guys new to VA and new to smokin Just bought a smoker and loving it so far !
New Guy from VA
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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!!!
Edited by fpnmf - 7/30/11 at 11:01am
Welcome! I have been smoking and cooking for a while and I thought I knew everything....needless to say these guys here are full of great advice and knowledge when it comes to cooking meat the way man is supposed to, over fire and smoke! Make sure you sign up for the E-Course because it is unbelievably helpful. I notice you are in Richmond and if you ever want to get together to cook some food and drink some beer let me know! If you need anything let me know. I have lived in Richmond about a year now and do not know many people so I am always looking for someone to hang with besides the wife and kids! Once again welcome and if you need anything holler at me or any of these guys because they know what they are doing..
Shoot me a message anytime. Friday night I made my first batch of homemade BBQ sauce and next weekend sometime I plan on using it on a brisket or ribs so feel free to holler at me and we can drink some beer and eat some good food!
OK Fellas ................................... This coming week-end I'm gonna try to do my first Brisket for around 12 friends
I need some advise ! Can anyone give me a step by step , with tried and true results ?
I have a Brinkman Electric smoker people are coming over around 4 or 5
1. rub suggestions
2 . size of brisket
3. cooking temp.
4. start time ?
5. how long to smoke ( with chips)
6. what to add to water pan ( just water ? or add spices)
7. leave the meat thermometer prob in from the start ?
8. after its done , wrap in foil or not ?
Any help would be appreciated don't want to waste a good piece of meat with hungry people coming over.
Then here is some great info from the handt dandy search tool!!
This should fix ya up!!
Hey Grohl4pres , I was thinking a 12 lbs. ? ( that should do ) and I have a few bags of Hickory and mesquite, I also have a bag of Stubs Texas road house chips .
I plan on trying them all eventually , I guess for the first time I'll go with the mesquite on this brisket .
Every thing I see so far all refers to internal temp ( and I understand that ) I also feel low and slow is BEST so my concern is not over cooking it ...so based on that I'm trying get a idea on time , so I'm not checking it to often ( to release the smoke) and leaving the probe in to assure internal temp. I would also like to have it done prior to guest arrival and sitting in foil and cold , or have to warm it and fear drying it out
Any suggestions on Rub...Store bought ? or make one from scratch ( I have seen a lot here on the forum) just wondering which ones have been tried I plan to try alot of the different ones here ...BUT first time outta the gate I'll go with some tried and true results.
I figure about an hour to an hour and a half per pound and cook at 225. Now that is not perfect science so after 6-8 hours start watching internal hard.
As for rub, I keep mine simple, mustard then some salt, pepper, garlic, and a good creole seasoning like Tony's. The link listed above had some good ones but go with what you like. I also like red pepper and chile powder on mine sometimes to give it some kick.
Just have fun with it and make sure you rub it and set it in the fridge at least over night. You might want to inject it with something as well. I have never done and injection but I watch BBQ Pit masters and it seems to be a big deal in competitions so I am going to try it next time.
Make sure you have one of these at least
- 97 Posts. Joined 6/2011
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Brinkman electric smoker is what you're using right? I'm not really familiar with one, but assume it has the heating element on the bottom? If it doesn't use a barrier between the element and the meat, consider smoking with the meat fat side down. It will help protect the meat from the heat. I always did briskets fat up when using the SFB, and fat down on the drum.
I prefer brisket done between 229-230, but I know some are reporting good success at 300-325.
For your first, just decide how you want to do it, go with the plan and see how it comes out. Once you get one under your belt, you'll start asking yourself "What if" questions, and that's when the real fun begins. What's the fun in doing the same thing all the time? Play with it and find out what you like.
One of the neat things about this hobby is that even our "less than successful" results are usually pretty good eatin' anyway!
- 9,335 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
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Tiki,you are from where my long lost kin are from;'I was shipped to Texas before seeing the light of day and stayed there with my Step Folks(Army child of the Baby boom).
Hope you like it here and send lot's of pics.Who kn ows,you may graduate to a bigger unit if the neighbors get wind of your skills.