What would you do?

coachwalrich · Aug 25, 2014

Ok, new to the forum, I have been lurking...

I know when your new, you ask some off the wall questions, so here it is -(be gentle!)

Purchased my first smoker - Master Forge Gas Vertical Smoker, very excited to get started, will season tonight.

I have some family coming in Saturday, I wanted to smoke a brisket and something else - any suggestions for a newbie?

Thanks for your help!

Jeff

dish · Aug 25, 2014

Look up ABT's or try smoking whole potatoes that are sliced with bacon in the slits. Welcome to the site. You can also make a post in "Roll Call" to announce that you've joined the group. Happy smoking

alblancher · Aug 25, 2014

I think you should do a couple of test smokes to get comfortable with your new smoker before you commit to a large brisket for family. Most of us admit to bad smokes as we learned our new equipment.

As Dish mentioned ABTs and pork shots are easy and men tend to love them.

Welcome to the forum

coachwalrich · Aug 25, 2014

What are ABTs and pork shots?

Looking forward to hangn out in the forum!

Jeff

grillmonkey · Aug 25, 2014

Yeah, I'd say brisket is pretty bold for a newbie. Not saying it won't be great, It's just that so many things can go wrong with them if you've never done one (or several) before.

Just use the search box at the top of the page for what ABTs, etc. are.

tropics · Aug 25, 2014

Jeff Welcome to SMF check out Jeffs pages.

http://www.smoking-meat.com/july-3-2014-shrimp-cream-cheese-stuffed-jalapenos

http://www.smoking-meat.com/

Good Luck with your smokes up date your profile so people know were u are from, it helps in answering ??

Richie

daveomak · Aug 25, 2014

Season the brisket with all the seasoning it can take.... Put it in the smoker Friday Night about 5 PM...... on about 210-225... with about 1/2 cup of water in the water pan... the water should be gone by morning.... then the bark will form keeping the meat moist... sometime in the afternoon it should be done... pulling tender... stick a toothpick in it and make sure it's tender... wrap and rest for however long until dinner in an empty ice chest, for insulation... keep it warm with towels or newspaper.....

The above time table is for a whole brisket...

padronman · Aug 25, 2014

alblancher said:
I think you should do a couple of test smokes to get comfortable with your new smoker before you commit to a large brisket for family. Most of us admit to bad smokes as we learned our new equipment.

As Dish mentioned ABTs and pork shots are easy and men tend to love them.

Welcome to the forum

I would smoke a bunch of chickens before taking on the dreaded brisket!!! You need to learn your smoker before committing to that!

Scott

dish · Aug 25, 2014

My first brisket was a small flat which is somewhat easier to smoke. I think it was around 11lbs. Still took almost 13 hrs including wrapped time at 225*

tonybel · Aug 25, 2014

I would smoke a pork butt first and that will take care some of the seasoning process. Pork butts are very forgiving.

alblancher · Aug 25, 2014

ABT split a Jalapeno either in half lengthwise or remove the cap. Scrape out the seeds and veins, fill with a mixture of cream cheese, spices and cooked breakfast sausage (for example), cover or wrap with bacon and place on smoker. What could be better, bacon, cream cheese and sausage all in the same recipe!

Pork Shots cut smoked sausage across its length forming circles or medallions. Wrap raw bacon around the sausage to form a "cup" and secure with toothpick. At this point I place them on the smoker for about 1/2 hr to remove some bacon grease others just move to the next step. Fill the "cup" with a mixture similar to the ABTS or you can fill them with brown sugar. Place or return to smoker.

The variety of fillings is countless, half the fun is finding what you like!!

dish · Aug 25, 2014

Have not done pork shots yet... Has anyone used turkey bacon for them? I just put some on the smoker. Qview to come

dish · Aug 25, 2014

20140825_152305.jpg

dish
Aug 25, 2014

Filled with smoked sausage and topped with cream cheese mixed with onion and hot sauce

alblancher · Aug 25, 2014

Looks like you did a pretty good job with them!

dish · Aug 25, 2014

20140825_171324.jpg

dish
Aug 25, 2014

Also decided to throw some of these on too

oldschoolbbq · Aug 25, 2014

Coachwalrich, hello and welcome to our World . Seeing that you are "new" here , I would also suggest something less than a Brisket . You don't want guest waiting for a meal , nor do you need to be Jaded by the fact that you will have a Loooong cooktime. A therm.(good probe type) is necessary for them as you're learning .

A good cook for beginners is Chicken or a (small) Pork Butt../3 to 5 lbs., One this size will take about 7-8hrs. so plan ahead.

I mention Butt as is a good and not that easy to mess-up. Still , a good Chicken dinner is hard to beat.

Play with your new toy before , so you know how the heat works.

Have fun and . . .

coachwalrich · Aug 25, 2014

You guys have me scared about the brisket!!!! I have been a wrestling coach for 20 years...I am now getting my competitive juices going!

So, I went to the butcher shop and place a order for 7-8 pound brisket, pork spare ribs and some chicken wings. (I want to smoke the wings on Monday...

I am listening to you guys because I came here to learn and gather knowledge...I just love brisket!!!

I am also an Athletic Director and need to leave the hose around 9:30-10:00 AM and will not be back until 5:00 PM

1. So I was thinking about putting the Brisket in the morning...Thoughts on when I should put the pork ribs in? Or should I do those Sunday?

I seasoned the smoker this evening...When I smoke the meat, do I still soak the chips in water even know there is a water pan?

Sorry for being such a noob!

padronman · Aug 25, 2014

No soaking the chips.....I don't suggest using water in the pan (steams the meat).

The brisket will be done when it's done but I always plan for 2 hours a pound so I am not surprised by a stubborn piece of meat.

Scott

dish · Aug 25, 2014

I've never soaked just wrap in tin foil. I get a heavy smoke but I don't use wood through out the smoke. I use lump charcoal with some competition kingsford for the entire smoke. Also have never used a water pan since I don't use a vertical smoker just a side fire box. Keep asking and they will answer

coachwalrich · Aug 25, 2014

I really appreciate the feedback!

Could I smoke a brisket and pork spare ribs at the same time?

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