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Hello from Salt Lake

post #1 of 10
Thread Starter 

Hi everyone. Guess I'll say a little about myself first: I'm 36, married, and have a beautiful 6 year old daughter, and a 1 year old furry kid (Boxer dog). I've been cooking for over 20 years, started out in fast food as a kid, but progressed into real, actual food preparation as I got older. Cooked it all, from American cuisine to Mexican to Italian to even some Greek. And of course, lots of good ol' home cooking. One thing I never did, was use a smoker. But this past Father's Day, I got my first smoker. A no-frills (just the way I like it) Brinkmann Smoke 'N Grill.




Thought I'd start with something easy, and put on some salmon that was on sale. I brined them for 30 minutes, then used a creole seasoning, and painted them with a maple glaze the last 30 minutes.




They tasted good, but they were kinda dry. Completely my fault, as I went by time instead of keeping an eye on them. Oh well, live and learn right?


Next I went with some boneless, skinless chicken breasts that I marinated in a pineapple/soy/ginger (also a few other things I won't tell) sauce, stuffed with a compound butter, and smoked with hickory.




These turned out fantastic. The thin, tip part of the breast was a little dry, but the rest was moist and succulent. Next time, think I'll wrap in bacon and see if I can't keep the whole thing moist.


This next weekend, I'm gonna step up and try my hand at a brisket, which is what brought me here. After reading through some topics here, I believe I'm gonna try to bring it up to 170 IT, then foil it until it hits 190. After which, throw it into a cooler. Do I leave it in the foil? I'm guessing yes, since the towels would end up soaking any juices that escape these last 2 hours, but I never read anything definitive on that so I wanted to ask. Only dumb question is the one not asked, right? Another question I had was concerning wood chunks and if I soak them like I did the wood chips I used on the chicken and salmon.


Ok, so I'm gonna end this post before I really start to ramble on and on. Thanks for the help this place has brought me so far, and hope to be around here for awhile.

post #2 of 10
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 10


Yes you leave the brisket in foil. I do now soak chips or chunks. The smoke you see after you soak is steam. You don't get smoke till they dry out. Some will tell you that they do soak. To each their own. You may have to play around with what size chunks you smoker likes. Some people have to split the chunks smaller. To get them to work well in  electric smoker.

Remember to Post A Qview.

Happy smoken


post #4 of 10

welcome1.gifto SMF!  We are so glad you joined us!


If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. For example with rule #11......"Off Site Links are not allowed here at SMF".


If you need any help roaming around the forums....just holler!  Happy to help out!



post #5 of 10

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty! 


Definitely leave the brisket in the foil during the rest.  And soaking wood chunks, or chips for that matter, is IMHO a waste of time...the wood won't absorb much water, and any water that is absorbed has to evaporate before the wood begins smoking.



post #6 of 10
Thread Starter 
Thanks for the replies and the welcome.
post #7 of 10
Hey SmokinUT-a shout out to ya from Midvale, Ut. Glad to see the Utah contingent slowly growing. My first smoker was Brinkmann Deluxe, now my oldest daughter uses it. Sorry I didn't see this last week when you posted it.
post #8 of 10
Thread Starter 
Midvale, nice. I'm not too far from you in Kearns. There's another new guy that posted a few days ago from Utah also.
post #9 of 10
That would be Eswear-He's up in int Ogden area or thereabouts.
post #10 of 10
Thread Starter 
Hmm... Layton is a midway point, maybe a meet/greet/smoke and eat could be arranged in the future.

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