You got to be really careful about that. That is why I like my electric smoker much easier to control temps and I only have to use a tablespoon of water sateruated wood chips at a time. I have a thermostat and timer electronic that turns off the smoker. I know lazy but we bought a condo and county code states no flames gas or wood, electric only. But I love it and meat has a wonderful flavor. Takes the guess work out of it.
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You guys are awesome! Thank you for all this help. It is really appreciated. Joe, I totally agree that I put too much charcoal in at the beginning. I am getting great blue smoke now and the temp is holding at around 250 on the smoker. I had pre soaked my wood chunks for about 40 minutes prior to putting them on. I am pretty sure it didn't matter since I put too much charcoal on. I agree that this is going to take some getting used to. After almost 85 minutes the brisket is at 166 degrees. I am going to pull it here in a few and wrap it up and then place it back on. Hopefully I can hold temp on the smoker now.
Thanks Dave! I took the brisket off and wrapped it in foil. The internal temp went down a about 10 degrees from the time I took it off, wrapped it and put it back on. Hoping it starts to go up again! Got great blue smoke coming out right now. Just need to get the IT up to were I want it.
Thanks Al. I had over half a chimney full of light ones
Well the internal temp has finally hit 190 degrees. I took it off the smoker, left it in the foil, wrapped it in an old towel and placed into one of my insulated coolers. I will take it out in about 1-2 hours. Who knows how its going to turn out but this was a huge learning experience. I will post pictures as soon as I open it up!
Glad to hear it's all under control.... it usually always turns out... one way or the other...just have to find your groove. Remember, this is supposed to be FUN!
I'm sure you're really going to enjoy that meal tonight!
Shoot us some q-view!
Hopefully the link works!! Brisket did not come out too bad. A little dryer than I would like but there is good flavor. Not a huge fan of the rub I used. But practice will make perfect. Thanks again for all the help!!!
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It looks like you did alright!. Nice smoke ring on that brisky. Was there any juice in the foil pan? Add your sliced meat back to the juices in the pan to soak up some of that smokey goodness will help with the dryness.
As for rubs for big cut of beef like the brisket, I like to keep it simple-some Worchesty, kosher salt and some fresh cracked black pepper. Sometimes it's Worchesty and McCormick's Montreal Steak Seasoning when I want to change it up a bit.
Looks mighty fine to me! For a minute there, I was starting to worry you were going to end up with a charcoal brisket/briquette!
Hey it's all good. Like I said, this stuff usually turns out just fine...no matter how many surprises we get...
Congrats on pulling off a challenging smoke! We've all been there and we'll all be there again... it comes with the addiction.. er I mean territory!
Thanks everyone! What an experience. Just finished eating it and it wasn't bad at all. The wife liked the smoker flavor and the smoke ring. Both of us did not like the seasoning, too spicy for us. I will have to find a better one. Was thinking of one with brown sugar in it. I went out a while ago to look at the smoker and the charcoal pan is basically filled with ash, I am thinking that I may want to try some lump next time. I hear that there is not as much ash using lump so you can burn longer.
Well, glad it turned out fine... as for seasoning a brisket, many of us like to keep it simple... little salt/FGBP and some worcesty sauce.. or just go with a steak seasoning like Morton's or Weber's and a splash of worecesty.
As for lump vs. briquettes... lump will produce less ash since they don't contain binder but be forewarned... lump burns a LOT hotter than briquettes and not as long typically....and we all know how you are with spiking the temps in your smoker! (JUST KIDDING!!!)) LOL.....