or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Howdy with a first brisket.
New Posts  All Forums:Forum Nav:

Howdy with a first brisket.

post #1 of 8
Thread Starter 

My love for smoking meat has been significantly rekindled with the acquisition of a small offset smoker.  It's not perfect yet (needs a door seal) but I'm getting the hang of it so I decided to grab a brisket and go for something a little more expensive and risky.  It's a 10.25lb trimmed slab that I picked up for $2.99 so it seems I got a good deal for these days.

 

I seasoned her up last night, wrapped in cling wrap and stuck her in the fridge.  Pulled her out at 5am, thin blue smoke by 6:45am.

 

post #2 of 8
Nice. That IS a good deal on beef these days.
post #3 of 8

that's pretty sweet, i'm down w/ modifying what you have to produce a quality product, nice work. i see a lot of smokers at yard sales.

post #4 of 8
Thread Starter 

It turned out pretty good, flat wasn't everything I ever dreamed of but the tip was better.

post #5 of 8

if you have an offset smoker, have the flat on the side of the smoke stack, so the flat is in a cooler zone of the smoker, it's not getting the full brundt of the heat from the firebox.

post #6 of 8

oh, sorry, looks like that is what you did, after looking closer at ur pics.

post #7 of 8
Thread Starter 

No worries.  Yes, I put the point on the firebox side.  As you can see, the smoker is just large enough for a brisket with none to spare.  It is a little less than ideal mechanically.  There should probably be some kind of baffle to shield the cooking area from the firebox and I'd prefer if the chimney came down further into the cooking area.  I grabbed it for $50 from Craigslist though so I'm not complaining.

post #8 of 8

Looks great. Thumbs Up It took me a few briskets to figure out the best way for them to work on my smoker. Practice makes perfect, or at least better.  

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Howdy with a first brisket.