Virgin Smoker

dgush13

Newbie

Original poster

May 26, 2017

5

10

• May 31, 2017

• #1

Hello smoking GODS!!!

New here and from Michigan. I will be smoking my first anything (which will be a brisket). I do not have a smoker so I will be using my Weber 22" kettle grill. It's the professional series with the thermometer integrated into the lid but I'm not sure that even matters. I have gotten some advice from a few friends and watched a few videos. What containers work best to marinate a 12 to 17 pound brisket?
Thanks in advance!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jun 1, 2017

• #2

Welcome to SMF!

I wouldn't bother marinating your brisket, just good old S&P.

Al

 

submariner

Master of the Pit

SMF Premier Member

Apr 24, 2017

1,120

79

Longview, Texas

• Jun 1, 2017

• #3

Welcome and I agree with Al.  Brisket needs S&P and hours of low temp smoking!!!

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jun 1, 2017

• #4

Welcome to the forum......no need to marinate a brisket, just good old salt & pepper is best! For your kettle smoke, coals on one side, meat on the other side, keep exhaust vent wide open, control heat with intake vent. Keep eye on temp as weber kettles tend to run on the hot side!

 

dgush13

Newbie

Original poster

Thread starter

May 26, 2017

5

10

• Jun 1, 2017

• #5

Thanks for the tips so far everyone! My tentative plan was to marinate overnight in Dr. Pepper. Then put on a rub a few hours prior to smoking it. I'm going to use mulberry chunks for the smoke. I have ordered a wireless thermometer to monitor the internal meat temp as well as grill temp. I am going to wrap it in foil at 160-170, then leave it in the grill until 200.

 

phatbac

Master of the Pit

Jun 11, 2013

2,207

1,159

Monroe, NC USA

• Jun 1, 2017

• #6

Dgush13 said:

Thanks for the tips so far everyone! My tentative plan was to marinate overnight in Dr. Pepper. Then put on a rub a few hours prior to smoking it. I'm going to use mulberry chunks for the smoke. I have ordered a wireless thermometer to monitor the internal meat temp as well as grill temp. I am going to wrap it in foil at 160-170, then leave it in the grill until 200.

Click to expand...

At a smoking meat gathering last month a couple guys actually smoked a couple brisket flats and waited till the brisket got to about 160 or so IT and then poured in coke in a pan and wrapped in foil and finished smoking like that (about 200 IT). the brisket came out tender moist and delicious. it wasn't sweet at all it was nice a beefy.

An idea to consider,

phatbac (Aaron)

 

dgush13

Newbie

Original poster

Thread starter

May 26, 2017

5

10

• Jun 1, 2017

• #7

Thanks! May have to do that as well.

 

dgush13

Newbie

Original poster

Thread starter

May 26, 2017

5

10

• Jun 16, 2017

• #8

Finally smoked my first brisket last week. Came out with great flavor but just a tad dry. I probably should have wrapped it for the final few hours. Oh well, live and learn. I need some additional advice. I'm thinking of getting an electric smoker, maybe a Bradley. Anyone that can give me any info that has one would be greatly appreciated. Would it be beneficial to get the high end model with the Bluetooth and App? I would assume a thermometer is still required so I was thinking about getting the Original. Thanks in advance!!