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My First Smoked Brisket

post #1 of 4
Thread Starter 

This was my first smoked brisket several weeks ago. (green tinge is the reflection from the green roof)




Learned lots of lessons from this. Like Stop peeking, and trust the thermometer probe. Putting more rub and injection.




The meat was a little tough at only 8 hours cooking time. Internal meat temp was quick to 170F. I hard a hard time maintaining the smoke chamber temperature. It became erratic from 200F up to 375F. Had so many flare ups. 

post #2 of 4

FJ, thanks for sharing the experience, both good and less than good.  Sounds like you learned a lot about your smoker and technique.  The great thing about less-than-perfect smoked meat is you can always find something to do with it.  I keep my favorite cans of Bush's Grillin' Beans in the cabinet for just that reason.  Chop up the meat, mix with the beans, heat, serve.  Always yummy and ready in minutes.  Works for beef, pork, and poultry.   


There's also Dutch's Wicked Baked Beans recipe, chili, smoked meat and vegetable soup, chopped meat and BBQ sauce, smoked meat sandwich spread, yada yada yada.  Less-than-perfect meat is a great opportunity to get creative and turn familiar dishes into something magical. Smoked meat makes all the difference.

post #3 of 4

OK lesson learned. Now it is time to improve. To start with find and fix all air leaks. You have to be able to control temp to make great Q. Then do some test burns on you rig to see what it does when you do whatever you do. After you have gained some control and confidence get some chicken leg quarters and give them a try. They can take a lot of wide temp swings and turn out good as well as they are cheaper. Remember patience and control. You are not just along for the ride. You are in control.

Happy smoken.


post #4 of 4

170F is where you pulled it off?   If so take your briskets to 202F or so and the meat will be fall apart tender. 



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