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Hi from Southern California

post #1 of 7
Thread Starter 
Hi there,
I'm a newbie from California. Just got an offset, charcoal smoker for my birthday and am going to attempt my first brisket tonight with ribs adding in tomorrow. I have read and re-read everything I can get my hand on but I'm still nervous as can be. I have charcoal, oak chunks and pecan chunks. I have two thermometers on my smoker and a remote meat probe. My brisket is an untrimmed 8 pounder and I have 2 racks of spare ribs. The cooler is lined and ready to go.

So...how long should I expect it to take for the brisket?
What temp do I take it out and put it in the cooler. I have heard from 170 to 185 but that's a BIG range.
Do I need a water pan if my smoker is offset?
Should the charcoal be in a pyramid or in a domino-like pattern?

I have made a rub that I fancy and hope will be yummy. I've also made 6 different dauces so far, but I'm not a huge fan of sauce on my meat! icon_wink.gif

Any thoughts would be appreciated...and prayers probably wouldn't hurt either icon_razz.gif
post #2 of 7
I'm somewhat new myself and was going to do my first brisket this weekend - but the forcast here in midwest not so good - so will wait a weekend!

All I can say is for my offset smoker - the stock thermos were about 60 degrees off. I bought an extra digital and stick it all through a potato cut in half, so the tip is exposed and sits about 1 inch off grate - that gives me assurance I'm not over cooking.

From what I've read - you take off at 190 - 200 and cooler pack then. You can foil at the 160 - 170 range, but others here will have more dependable info on that for you.

post #3 of 7
welcome to the site.
post #4 of 7
welcome, lots of good info and brilliant smokers here to help..
post #5 of 7
Welcome aboard ..............Great to have you here and this is a great place............
post #6 of 7
Welcome Cinnamon. Looks like your are all ready to go. Just relax and enjoy.
post #7 of 7
Congrats, you've found trhe best smokin' spot on the net! You'll have plenty of feedback on the brisket, so I'll cleaer the fast lane. Don't forget the Q Views, that's our show and tell...
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