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Help with my first smoked brisket

post #1 of 21
Thread Starter 

Well the Wifeypoo is not thrilled with the whole smoker idea for this 5lb beef brisket she want to crock pot it set it and forget it.

 

I want to smoke it in my kettle using the ring of fire  how long will it take to cook this bad boy? I was told hour a pound is that right?

 

I'm looking to do this this Wednesday. I have a rub that I will put on it tonight.

 

Is there anything else I can do to it to make it so good she'll stops complaining how long it takes to cook.

 

My kettle is old and leak air everywhere this is it last summer. The temp I seem to been keeping is 275 to 300 I was hoping that the ring of coals will even out the heat and lower it some I'm putting apple juice in the pan and spraying with apple juice when I reload the smoke and coals[30 to 45 mins hoping for longer but} I'm using apple and cherry wood along with hickory.

 

So where am I going wrong or is this a solid plan of action.

 

By the way we would like to eat around 5 o'clock so what time would be good to start this bad boy?

post #2 of 21
Quote:
Originally Posted by zzrguy View Post
 

Well the Wifeypoo is not thrilled with the whole smoker idea for this 5lb beef brisket she want to crock pot it set it and forget it.

 

I want to smoke it in my kettle using the ring of fire  how long will it take to cook this bad boy? I was told hour a pound is that right?

 

I'm looking to do this this Wednesday. I have a rub that I will put on it tonight.

 

Is there anything else I can do to it to make it so good she'll stops complaining how long it takes to cook.

 

My kettle is old and leak air everywhere this is it last summer. The temp I seem to been keeping is 275 to 300 I was hoping that the ring of coals will even out the heat and lower it some I'm putting apple juice in the pan and spraying with apple juice when I reload the smoke and coals[30 to 45 mins hoping for longer but} I'm using apple and cherry wood along with hickory.

 

So where am I going wrong or is this a solid plan of action.

 

By the way we would like to eat around 5 o'clock so what time would be good to start this bad boy?


Hello zzrguy

 

I am not at all the go to guy for exact information. However if I can help in any way and others can support or pitch in with experience then the answers you seek will be. I have done a few briskets, shoulders mainly, and ribs in the last few years. Now for me, I would need to know just what kind of kettle you have to smoke with? If  it leaks, then the ring you wish to try I believe should be a few bricks wide and tall. With probably not as much mix of wood flavors as to more of one . You could scare the wife with a campfire taste. Hickory and maybe an apple I personally would use especially with the juice. And definitely if using the ring, add a pan with juice and or water or both under the brisket to help regulate temp, and add moisture. 

 

As shown in pic.  ( I have a weber smokey mountain and a pan is part of its design )

(picture compliments of another member )

 

 

I hope you have meat thermometers. One for checking internal temp and of course for actual temp unless the gauge ( if present) is spot on.

get that puppy to 250-275 give or take for the first 2.5 hours ( I base that on the 5lb you said it is ) However the internal temp smoke it till it reaches 145 to 150. This is what I do before the stall. I then wrap in heavy foil and add juice to it. Not so much it swims, but I use a squirt bottle. /2 cup perhaps.

 

Put back on the grill  till it reaches 190 to 203 internal ( with no peaking ) with air temp still around 250+ you will be safe around this temp internally . Now when you hit that temp it's up to you! you can leave wrapped and in an empty cooler with towels around the aluminum for a few hours

( the faux method )  and serve. it should remain between 170 to 190 temp during this. Unwrap and let rest before serving. Or, throw on grill to toughen up the bark for a few . Everyone's personal choice.

 

 

You will soon find with this forum, practice , and technique, you will master the pit and more importantly, the wife will store the slow cooker!

 

Good luck, read on and smokem if ya got em.

 

RobbQ

post #3 of 21
Thread Starter 

Sorry forgot it is a 18.5 weber kettle it about 14 yrs old I have a problem maintain temp. should I cover the bottom ash ports some. I'm going to try some chicken on it tonight see how it is with the ports block off.

post #4 of 21

You need air that's for sure!.I would only adjust the bottom if you have a long smoke and trying to hold temps precisely. But close the top completely or just until you see temp rise. Then just a smidge open. Like a small fingernail.

I would almost say block the coals to one side even if you have a few bricks. and add some very hot pre lit coals to help start before the cook. The chicken you do is like night and day.

Do you have a wireless thermometer? This is the ONLY way to cook accurate. Unless you have rust holes, or big dings in that kettle, it should be fine. The coals and heat are what's the focus . If the rim leaks and does not seal, try this put strips of folded aluminum foil around the rim, then set the lid on. it will help seal.

post #5 of 21
Thread Starter 

Oh she's a beut there are some pin hole around where the brackets are welded to the kettle. but the ash port are wide open and I think are letting to much air in. let seal fine. I'll try close off the ash ports a little tonight to get the temp down hopefully that dose the trick.

post #6 of 21
I see. Well only you know the flow. As for the smoke though, hit and stabilize those temps and you will be the man!
post #7 of 21
Thread Starter 

cant wait till next year I'll be roll large with some new equipment.

post #8 of 21
Thread Starter 

Well todays not the day but tomorrow is the big day the brisket is going on rain or shine. I'll load up the kettle around 8 pre heat it then meat on at 9 its a 5.5 lb. flat basket hoping 6 to 7 hrs cook and 1 to 2 hours in the cool and we will be eating be 5 like the Momma wants.

 

I'm going to add wet chips on the coals to start the smoke and a pouch of chip to prolong it then reload smoke ever 45-60 min if needed and coals as required. Spraying the meat with apple juice when ever I open the lid for service, and foil it around 5 hour mark or when the temp is around {well this is where I need help some say 160-170 other 140- 150 and other 180-190 what is right?} then take it out and let stand at 195 to 205 in the cooler .

 

Am I forgetting anything?

 

 

I'll post the out come and some progress pic along the way.

post #9 of 21
Thread Starter 

Well it time!

Everything is looks to be good to go.

Grill cleaned

Fire started

Pouches made

 

And the Bride is dressed and ready for her big day.

 

9:00 meat is on.

more to come

post #10 of 21
Thread Starter 

Looking pretty good at 12:30the pouch did not work as expect so the foils pocket was may and it giving alright smoke.

I really can wait to get a smoker.

post #11 of 21
Thread Starter 

2:30 169 Degree and looking good after I reloaded the coals I shifted the pan and meat over more to one side and it is burning better.  the kettle tempo has been up and down some of the coals died out and never got hot and other burned out . I'm going to rap this sexy beast in her foil even gown it 180. sorry no pic right now.

post #12 of 21

Looking good bud, I would normally wrap mine at around 165 - 170 with a bit of juice (whatever you were spritzing with).

 

Looking forward to final pics...don't forget to get a few shots of the sliced meat!

post #13 of 21
Thread Starter 

3:00 sprayed it down added some wood chips{ I don't know if it need them of not} temp 174 and climding and my little helper she is more excited them I am.

 

So hows it looking guys.

post #14 of 21
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Looking good bud, I would normally wrap mine at around 165 - 170 with a bit of juice (whatever you were spritzing with).

 

Looking forward to final pics...don't forget to get a few shots of the sliced meat!

I was thinking of rapping it a little earlier. that sets it I'll rap her at 3:30 some apple juice and Sweet Baby Rays {I know but I have yet to make a BBQ sauce I like as much as that one}

post #15 of 21

Sounds like a plan...I look forward to your next pics!

post #16 of 21
Thread Starter 

Her she is dress for her big night out.

I added some more wood chips than said why did I do that then the neighbor poked his head over the fence and said "Hey whatcha cooking it smell good:drool: you've been at it all day." Now I remember why I put more wood chips on.

 

Those dam 7 deadly sins. :icon_twisted:

post #17 of 21
Thread Starter 
4:30 She all snuggly in the cooler for and hour and half then on the diner table now.
Oh man it smell good.


post #18 of 21
:th_Slab_of_meat:Eat well my friend.
.All a learning curve. Looks good . Now for a smoker.

th_4th_of_July.gif
post #19 of 21
Thread Starter 
Nice ring even though I couldn't get a really good heavy smoke in the beginning

Its a little dry so the next time I do this I'll inject it.

Dinner all plated up

Sorry thought this posted earlier.
post #20 of 21

Nice smoke bud, how did decide when to pull it off?

 

Most will take it to an IT of about 175 and then proceed to check the doneness with a toothpick every hour. The idea behind the toothpick test is that it needs to be able to slide in with virtually no effort...like sliding a toothpick into butter. Sometimes this is achieved at 180, and sometimes closer to 195....never the same.

 

Most people around here will not pull off a brisket solely by the IT.

 

Cheers.

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