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Old dog New tricks.

post #1 of 5
Thread Starter 
Hey everyone! Glenn here. I recently moved from NYC to SLC and acquired a backyard. I'm a proficient cook and thought I'd try my hand at smoking this summer. I bought an electric water smoker from a friend's recommendation on being a rookie at smoking. I read all the articles that said brisket was difficult but I kept thinking, "I'm a good cook. I can handle a brisket for my first time smoking." Boy have I been humbled. I have never been such a nervous wreck for so long about food. I'm into hour 3 and the meat is already up to 150 (internal thermometer). Am I doing okay or should I scrap it and stet something easier going?
post #2 of 5
First off, welcome ! Glad ya joined us ! Second, ya may wanna start a new thread titled something related to brisket help, as roll call is just kinda the welcoming wagon. You'll get more responses starting a new thread ! A few things that'll help us help you that I would suggest including is the exact smoker your using. Your IT sounds ok to me personally if you have a good therm that is accurate, it'll most likely slow down when ya hit the stall ! I would not toss it ! Also, what temp ya smoking at ?

As I say I'd start a separate thread & include as much info on your setup as possible ! Hope this helps some !
post #3 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #4 of 5

Welcome to SMF Glenn!  Glad you're here and looking for advice.  You should be able to find all you want with just a few searches.


You're fine with your brisket.  If using temps in your smoker like 225F or 250F, temps climb rather rapidly in the beginning then stall for hours, a very different process from braising on the stovetop or roasting in the oven at 350F.  Learning that timing is all part of learning to smoke meat.  You are just where you need to be!


It may not come out perfect the first time but it will still be edible or re-usable in something like a soup or chili. 


Have fun............and relax. 



post #5 of 5

texas.gif  Good morning and welcome to the forum, from a nice day here in East Texas. Lots of great people with tons of information on just about  everything.



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