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New to Smoking

post #1 of 11
Thread Starter 

Hi all, Name is Rick, reside in Ontario Canada, was introduced to the world of smoked meat couple of years ago while in Corpus Christie Tx loved it all ( thanks to the Landmen group) I have a friend who smokes fish for me and smoked fish is my favorite. I was out shopping for a new BBQ when I found A brinkman Elite BBQ and Smoker. Well here I am. Now retired, cooking has become one of my favorite pass times, I will spend some time going through the forums and take my maiden voyage soon (as this snow storm is over and I can put the shovel away). Suggestions on what would be a good meat to start with for a first timer would be helpful.

Thanks EH

post #2 of 11
Hi Rick! Welcome to SMF. For a first time smoke you can go one of two way-chicken which can be cooked at a higher temp or pork butt which will take a lot longer as it is cooked at around 250°. For the butt, plan on 1 1/2 hours per pound of meat for cooking. The chicken you can do at 300° and should take you 1 1/2-2 hours for the bird. Here we are more concerned with cooking to temp rather than cooking by time. For the butt take it to an internal temp of 190°-195° for slicing or to 205°-210° for pulling. The chicken take to an internal temp of 165°-175°.

Enjoy the Smoke!
post #3 of 11

Good morning Rick, and welcome, you just got some sound advice from Dutch, Glad you joined us. Let us know what you decide, and if you need help just holler.

 

Gary S

post #4 of 11

Hey Rick

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #5 of 11
Quote:
Originally Posted by Dutch View Post

Hi Rick! Welcome to SMF. For a first time smoke you can go one of two way-chicken which can be cooked at a higher temp or pork butt which will take a lot longer as it is cooked at around 250°. For the butt, plan on 1 1/2 hours per pound of meat for cooking. The chicken you can do at 300° and should take you 1 1/2-2 hours for the bird. Here we are more concerned with cooking to temp rather than cooking by time. For the butt take it to an internal temp of 190°-195° for slicing or to 205°-210° for pulling. The chicken take to an internal temp of 165°-175°.

Enjoy the Smoke!


Hey Dutch, what is your rule of thumb for brisket? I usually try to keep it at about 225 until internal temps get to 185-190

 

Sorry Rick!  Welcome to the forum!

post #6 of 11
OpenPit, for brisket are you talking whole packer brisket or flat and point?

I do whole packer only - that's why I'm asking. I run the smoker at 250° and again 1 1/2 hours cooking time per pound. Since your going lower than 250° and running at 225° plan on cooking for 2 1/2 - 2 3/4 hours per pound. For slicing I take the brisket to 190°-195° internal temp.

If you're going with trimmed flat or points, hopefully someone will be along that can answer that aspect. Flats will tend to dry out due to most of the fat being cut off and the point will be juicier due to the internal fat in the meat.
post #7 of 11

Whole packer is what I get down here in TX.

post #8 of 11
I like to keep it simple with the packers- I'll trim out the kernal fat between the flat and point and rub it down with Worchestershire Sauce and sprinkle it with kosher salt and fresh cracked black pepper. Sometimes to kick it up, I'll use Montreal Steak Seasoning in place of the S&P.
post #9 of 11

What internal temps do you pull it off?

post #10 of 11
I try to take it to 185°. I'll cut the point from the flat and tent the flat with aluminum foil-the carry over cooking will take the internal temp to 190°-195°. The point I'll cut into cubes, sprinkle with Jeff's Rib Rub and place in a grilling pan and return to the smoker for another 45-60 minutes or so for burnt ends.
post #11 of 11

Hope to not be stepping on any toes for this, and thanks bear for this great resource. Bear's "Step by Step" Index

This is a kind of one stop shop for all the basics.

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