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New to smoking looking for tips

post #1 of 9
Thread Starter 
Today is my first attempt at smoking anything. I've seasoned my char broil electric smoker. Today I'm trying to smoke a small 4 lbs brisket. Everyone makes it sound so easy. how long do I leave it in the smoker? I'm planning on 2.5 hours in the smoker at 225 then wrap in foil and 2 hours in the oven at 225. Then I'll let rest for a hour and slice. Does that sound alright? Help guys?
post #2 of 9
Thread Starter 
Sorry I didn't introduce myself. My name tony I live in central Pa. I'm new to the smoking world. I'm trying my hand at smoking a brisket today I'm two hours in and ready to wrap in foil. Then I've decided to put it back in the smoker for another 2 hours. I'll try and post pictures later.
post #3 of 9
Quote:
Originally Posted by ynot View Post

Sorry I didn't introduce myself. My name tony I live in central Pa. I'm new to the smoking world. I'm trying my hand at smoking a brisket today I'm two hours in and ready to wrap in foil. Then I've decided to put it back in the smoker for another 2 hours. I'll try and post pictures later.
Welcome Tony from another newer guy. If you look up a thread called "let's talk brisket" it gives you a ton of info on brisket. I've been learning a lot here, but the big lesson I learned by reading, screwing up, and then re reading is that the internal temp and resistance to rest period of the brisket is key. The times and temps are only a way to that critical point where internal connective tissue is rendered! Good luck! Have fun.
post #4 of 9
Welcome from SC, Tony. You are at the right place with lots of folks who are always ready to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and keep on smoking, Joe
post #5 of 9

Welcome to the board, Tony! Try smoking a few batches of chicken to get the hang of your smoker.

post #6 of 9
Thread Starter 
My first brisket turned out really good. The hardest part is the waiting. I left it in the smoker for three hours at 2:25. Then I wrapped it in for oil with some apple juice and stuck it in the oven for three hours. Then I check the internal temperature it was not quite to 195 put it back in for a Nother hour pulled it out and let it rest for two hours. It was delicious tender and juicy
post #7 of 9

My fortune is made: I will invent an insulated breadbox that functions like a time-lock safe in a convenience store.

post #8 of 9
Thread Starter 
I'm going to try some whole chicken soon can't decide on leaving them whole or butterflied. Still looking at recipes and techniques.
I'm really interested in smoking cheese. I've heard that it's hard to keep from melting.
post #9 of 9

Regarding smoking cheese, on day 2 of a new smoker (already seasoned pit), I was already smoking a butt low and slow (225 degrees) with hickory and decided to place some cheese on the rack...with hours to kill.  I used some cooking spray on a sheet of foil, edges curled and quartered a flat brick of Colby/jack and another of sharp cheddar.  They looked like elongated sticks of butter ...and did melt after 45 minutes of smoke.  I decided to let it cool and sliced it in sticks like Slim Jims.  Some of it I left whole (melted together slightly)  as one piece and later shredded (grater) on a turkey melt.  It was delicious and I will always experiment with cheese going forward...already have the smoke going, try new things...different peppers, bacon wrapped jalapenos and chicken tenders, kind what you like...or others like to eat.

 

Did brine 6 chicken breasts (skin on and bone in) and smoke with apple wood, was kind of not worth the effort but made a nice chicken salad served cold.  Ate 4 ears of corn while waiting, wasn't hungry for chicken.

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