(I quit the other kind of smoking 2 yrs ago) :)
Hello people, I did a question before posting here, so here is my roll call.
I'm from the southwest, right between Texas and new Mexico, el Paso to be exact. I jsut came here from California last year, loving it. We are having perfect weather right now now 70~ so its perfect for smoking.
My smoker is a char-griller pro. I've had it for about a yr and a half. maybe you can see in the pics, I was putting additional thermometers at meat level. I only have one at the moment but plan on installing another on the other side of the door handle. I haven't done any mods besides that one, when I smoke i just turn the has catcher upside down to eliminate the hotspots. I extended the vent too to reach meat level so all the heat doesn't scape just traveling in the upper part of the smoker. That's basically my things, I plan on getting a little grill, a cheap one so I can sear my briskets while the smoker gets to smoking temperature.
Next week I am making the foor for a baby shower for my sister in law, they want brisket. This week I made a test using smoky's method(I didn't want to do it for the first time for the party) I had to sear the brisket in the firebox since I don't have another grill available at this time, worked out fine, but I would like to have more spaceto work, it got prett tight in there with all the flames going crazy.
I have a couple of questions for you guys see if you can help me. first, I used jeff's rub(first time) It was good, but I like my rub to have a kick. I think i'm going to modify it to suit my tastes. I usually use rudy's rub, I love that stuff, I feel like jeff's can use a kick, does anyone agree on that one? have you guys kicked the chilly up a little or how do you guys do it?
how much do you guys rest the brisket with the rub, only overnight? thats what I did with this one with jeff's rub and It could have used more flavor. I think next time I'm going to let it rest with the rub ofr at least 48 hrs. see how it goes.
here are some results I've got with my smoker
(the brisket is from yesterday)
Attachment 7835
Attachment 7836
Attachment 7837
Hello people, I did a question before posting here, so here is my roll call.
I'm from the southwest, right between Texas and new Mexico, el Paso to be exact. I jsut came here from California last year, loving it. We are having perfect weather right now now 70~ so its perfect for smoking.
My smoker is a char-griller pro. I've had it for about a yr and a half. maybe you can see in the pics, I was putting additional thermometers at meat level. I only have one at the moment but plan on installing another on the other side of the door handle. I haven't done any mods besides that one, when I smoke i just turn the has catcher upside down to eliminate the hotspots. I extended the vent too to reach meat level so all the heat doesn't scape just traveling in the upper part of the smoker. That's basically my things, I plan on getting a little grill, a cheap one so I can sear my briskets while the smoker gets to smoking temperature.
Next week I am making the foor for a baby shower for my sister in law, they want brisket. This week I made a test using smoky's method(I didn't want to do it for the first time for the party) I had to sear the brisket in the firebox since I don't have another grill available at this time, worked out fine, but I would like to have more spaceto work, it got prett tight in there with all the flames going crazy.
I have a couple of questions for you guys see if you can help me. first, I used jeff's rub(first time) It was good, but I like my rub to have a kick. I think i'm going to modify it to suit my tastes. I usually use rudy's rub, I love that stuff, I feel like jeff's can use a kick, does anyone agree on that one? have you guys kicked the chilly up a little or how do you guys do it?
how much do you guys rest the brisket with the rub, only overnight? thats what I did with this one with jeff's rub and It could have used more flavor. I think next time I'm going to let it rest with the rub ofr at least 48 hrs. see how it goes.
here are some results I've got with my smoker
(the brisket is from yesterday)
Attachment 7835
Attachment 7836
Attachment 7837