New to smokers
- Thread starter charlie d
- Start date
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Hi Charlie!
Welcome to SMF!
A real good place to start is with the free 5 day e-course.
It has a bunch of good info in it.
http://www.smoking-meat.com/smoking-basics-ecourse
Al
Welcome to SMF!
A real good place to start is with the free 5 day e-course.
It has a bunch of good info in it.
http://www.smoking-meat.com/smoking-basics-ecourse
Al
From one Charlie to another.... Hello and welcome to SMF from the Great white North
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.
- Feb 5, 2017
- 2
- 10
Well got a hand held temp probe and did a 9.5 lb brisket.
On the db at 11 am temp 170 let it go an hour and sprayed with apple juice turned temp up to 225 and sprayed again at 12 1 and 2 at this point i put the temp probe attached to the control and it reads 195 i go no way pull the pocket probe out and it was 163 so i pulled and sprayed again and foiled it up then back on.
Turned up the db to 250 and at 315 it was at 203-206 at this point i pulled and let rest.
Came out perfect smoke ring was about 1/4 to 3/8 meat was firm but very tender.
Only took 4 hrs so my actual temp in the db might be higher than unit says.
Now stuffed and ready to nap.
On the db at 11 am temp 170 let it go an hour and sprayed with apple juice turned temp up to 225 and sprayed again at 12 1 and 2 at this point i put the temp probe attached to the control and it reads 195 i go no way pull the pocket probe out and it was 163 so i pulled and sprayed again and foiled it up then back on.
Turned up the db to 250 and at 315 it was at 203-206 at this point i pulled and let rest.
Came out perfect smoke ring was about 1/4 to 3/8 meat was firm but very tender.
Only took 4 hrs so my actual temp in the db might be higher than unit says.
Now stuffed and ready to nap.
?? Ok, might it be this was the first try, and your second try was on 2\19 and was much better? Hope so.
Welcome to SMF forums from NE Oklahoma, home of the owner of this site, just a few miles away from me. I think if you are having smoking problems and would like opinions this is the place to be. If you are looking for something different to smoke, or a different method, this is the place to find it also. Great site with great people. I was struggling at times before finding this site. Spent a few hours with the upper right corner search box, and have not had a bad or tough smoked piece of meat since thanks to the great people here..
My self, I have gotten lazy and try to make it simple. Rub it, put it in the 225' electric smoker, take it out when the beeper tells me it it reached 200-205', and throw it in the cooler a couple hours. Simple and consistently great. I do vary the rub sometimes..
I highly recommend getting a wireless temp sensor when you can. It will beep when your meat is ready. Don't have to keep opening the lid to ck the temp. I do have to admit though It is nice to take a peek at it as it progresses, it will usually put a smile on your face.
Enjoy and keep us posted.
.
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