- Nov 15, 2013
- 2
- 10
What a weekend! My new smoker arrive this past week - a lovely present from my awesome wife. Got the Smoke Vault 24. Any other users here?
It assembled pretty easily. Took about 40 minutes, a little classic rock, and a Dogfish Head 90 Minute IPA to complete.
I had to take a picture because it will never be this clean again.
Brisket was around 8lbs. Since this was my first time smoking anything, I decided to go relatively vanilla with preparation. I didn't trim any of it - there wasn't a ton of fat anyway - and made a nice rub out of brown sugar, paprika, cayenne, black pepper, a pinch of garlic, and a little rosemary. I was originally going to go much simpler with it, but I made the rub AFTER the 90 minute IPA and was feeling a bit adventurous.
I really don't know what I'm doing, but it felt right and the rub was delicious. Maybe a bit on the spicy side before cooking, but I like it hot, so it was okay.
Woke up fresh and excited on Saturday morning, fired the smoker up around 0800 and began a great day!
I used mesquite chunks to smoke, which was really nice. My wife was NOT thrilled with the amount of smoke that made its way in to the house...but most of it faded away by the next morning. I thought it smelled really nice.
The chunks were great, but next time I might use chips. Some of the chunks were just way too big to fit in the tray under the water dish. Thoughts on this? Am I correct to think that chips would work better in a propane system?
Cooked it for about 10 hours, or about 1 hour and 15 minutes per lb. Flipped half way through. Is that advisable? Let it rock in some foil for the last hour or so.
I'm flying by the seat of my pants right now and am learning this as I go, so I'm sure I've made some sort of error in preparation, logic, or actions. The brisket was delicious, though! Moist, pretty tender, amazing flavors, and all around a great experience for me! I'm hooked!
It was a good first attempt, I think. I am looking forward to refining my technique and smoking my days away! Thank you all who private messaged me with advice after I posted in Roll Call!
It assembled pretty easily. Took about 40 minutes, a little classic rock, and a Dogfish Head 90 Minute IPA to complete.
I had to take a picture because it will never be this clean again.
Brisket was around 8lbs. Since this was my first time smoking anything, I decided to go relatively vanilla with preparation. I didn't trim any of it - there wasn't a ton of fat anyway - and made a nice rub out of brown sugar, paprika, cayenne, black pepper, a pinch of garlic, and a little rosemary. I was originally going to go much simpler with it, but I made the rub AFTER the 90 minute IPA and was feeling a bit adventurous.
I really don't know what I'm doing, but it felt right and the rub was delicious. Maybe a bit on the spicy side before cooking, but I like it hot, so it was okay.
Woke up fresh and excited on Saturday morning, fired the smoker up around 0800 and began a great day!
I used mesquite chunks to smoke, which was really nice. My wife was NOT thrilled with the amount of smoke that made its way in to the house...but most of it faded away by the next morning. I thought it smelled really nice.
The chunks were great, but next time I might use chips. Some of the chunks were just way too big to fit in the tray under the water dish. Thoughts on this? Am I correct to think that chips would work better in a propane system?
Cooked it for about 10 hours, or about 1 hour and 15 minutes per lb. Flipped half way through. Is that advisable? Let it rock in some foil for the last hour or so.
I'm flying by the seat of my pants right now and am learning this as I go, so I'm sure I've made some sort of error in preparation, logic, or actions. The brisket was delicious, though! Moist, pretty tender, amazing flavors, and all around a great experience for me! I'm hooked!
It was a good first attempt, I think. I am looking forward to refining my technique and smoking my days away! Thank you all who private messaged me with advice after I posted in Roll Call!
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