Hello All,
My name is Ryan. Living in Northern California currently. Brand new to smoking, have been lurking on these boards for a couple weeks doing research and a couple experimental smokes. Figured it was about time to join. So here I am.
First smoke was a couple weekends ago, did a chicken, made my own brine and rub. I was happy with the results, thankfully so was the wife, so did a few more chickens with a buddy who is also starting out. That time he did a couple chickens, I did one (a big one), and also tried a couple pork butts for a 1st attempt on pulled pork. Again, we were very happy and encouraged with the results. And the wives, again were pleased. As you know if we can keep the boss happy, we can keep pushing forward.
So onto today. Taking a leap and giving brisket a try. My smoking buddy, will be doing dome pork ribs. So I picked up a choice whole brisket (in the bag), weighs in at about 7 1/2 lbs. So I trimmed it up just a little bit, made an injector and injected it a little bit. Then made a slight variation to the rub I have been making and coated it. Wrapped it up in plastic wrap and tossed her in the fridge. Had about 12 hours in the fridge covered in rub.
I know you folks are big on the pics, so above is the brisket I'm smoking as we speak, got in in the smoker at 0445. Smoking on a horizontal smoker with a firebox attached. I recently added 2 additional thermometers, 1 at each end lower near the grate. Also extended the chimney down to the grate (got the tips from this board if I remember right, so thanks!). I'll add a pic of my set up below as well as some of the chickens we've done.
To be honest I have had some good luck so far, only real issue I have had is getting the hang of holding consistent temps. Tends to wander so I'm hoping the chimney extension and water pan will help. I'll end the rant there, and check in throughout the day. Lets hope the brisket turns out well, the wife sure is.
-Ryan
My name is Ryan. Living in Northern California currently. Brand new to smoking, have been lurking on these boards for a couple weeks doing research and a couple experimental smokes. Figured it was about time to join. So here I am.
First smoke was a couple weekends ago, did a chicken, made my own brine and rub. I was happy with the results, thankfully so was the wife, so did a few more chickens with a buddy who is also starting out. That time he did a couple chickens, I did one (a big one), and also tried a couple pork butts for a 1st attempt on pulled pork. Again, we were very happy and encouraged with the results. And the wives, again were pleased. As you know if we can keep the boss happy, we can keep pushing forward.
So onto today. Taking a leap and giving brisket a try. My smoking buddy, will be doing dome pork ribs. So I picked up a choice whole brisket (in the bag), weighs in at about 7 1/2 lbs. So I trimmed it up just a little bit, made an injector and injected it a little bit. Then made a slight variation to the rub I have been making and coated it. Wrapped it up in plastic wrap and tossed her in the fridge. Had about 12 hours in the fridge covered in rub.
I know you folks are big on the pics, so above is the brisket I'm smoking as we speak, got in in the smoker at 0445. Smoking on a horizontal smoker with a firebox attached. I recently added 2 additional thermometers, 1 at each end lower near the grate. Also extended the chimney down to the grate (got the tips from this board if I remember right, so thanks!). I'll add a pic of my set up below as well as some of the chickens we've done.
To be honest I have had some good luck so far, only real issue I have had is getting the hang of holding consistent temps. Tends to wander so I'm hoping the chimney extension and water pan will help. I'll end the rant there, and check in throughout the day. Lets hope the brisket turns out well, the wife sure is.
-Ryan
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