or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to Smoking - North of Mexico
New Posts  All Forums:Forum Nav:

New to Smoking - North of Mexico

post #1 of 17
Thread Starter 
Hi - I just got into the Smoking Process (interesting and tasty)
I have a Brinkmann Smoke and Pit that I bought in Walmart acouple of moths ago.
I have used it once - 2 Chickens (salt and pepper), 2 BabyBack Ribs Slabs (rubbed), 1 Tri Tip (marinated) - plus Corns and Potatoes
It worked fine with the Chickens and the Ribs - the Tri Tip was very dry.
Took about 9 to 10 hours for the whole stuff
I am planning to do a Brisket (5 pounds) tommorrow morning - any tips -
I am planning to do Rub based on Onion, Salt, Pepper and Garlic and maybe mop it with apple juice.

post #2 of 17
north of mexico is a vast area-I can pert near spit to there-as far as your brisket try smokyokie method-sear first.only way I will do them
post #3 of 17
Thread Starter 
Temp was at 200F, difficult to control by the way - sometimes it lowered way down.
Chcken was very good not dry at all
I did put a pan with water at the bottom - maybe that helped.

post #4 of 17
I don't want you to buy a compass, but how far north of Mexico are you? You mentioned a certain smoking temp, and you mentioned a certain amount of time spent smokin. There was no mention of any internal temps. Did I miss something? I hope you're using a calibrated therm.
post #5 of 17
Thread Starter 
Mexicali - is a bordertown with California - 2 hours to the east from San Diego -
The temp I was refering to is in the cooking chamber using the thermometer in the Smoker - I also test the food with a meat thermometer to check meat was done.
Tommorrow I will do a brisket only - I don't want to have different things cooking at the same time.
I will use charcoal and mequite wood chunks.
post #6 of 17
[quote=richoso1;203738]I don't want you to buy a compass, but how far north of Mexico are you? quote]

Mexicali is on the Mexican side of the border (capital of Baja Norte), a town of over 1 million people. Calexico is on the American side in the Imperial Valley. What is interesting is that while Mexicali is at 32 feet elevation, the remainder of the Imperial Valley is at or below sea level. Prior to NAFTA, you used to get most of your winter (Nov-Feb) vegetables and some fruits (melons) from the Imperial Valley.


post #7 of 17
Welcome to SMF! Glad you found us!

The stock thermos are notorious for being inaccurate. You should try to measure the temps using a digital probe in the cooking chamber.

Hope this helps!

Take care, have fun, and do good!


post #8 of 17
What Meowey said. Nice area you live in, gets a little hot during the simmer months. i used in work in Yuma for awhile. Glad to have you with us my friend.
post #9 of 17
welcome-I know the area well-sis lives in ocatilla wells-pop. right about 75 in the summer-love the onions.
post #10 of 17
Thread Starter 
Thanks Meowey
I will get one - any brand or model you recomend??

Thanks again

post #11 of 17

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

Everyone here enjoys seeing the qview so be sure to post plenty of pics.
post #12 of 17
Well, heck, welcome to the SMF and know you are in the right company! Here you're gonna find everything you might want to know about grillin', barbecuin', smokin' as well as all kinds of veggies- cooked or canned.

Good to have you around!

post #13 of 17
Welcome to the forum!!
post #14 of 17
Welcome aboard
post #15 of 17
Welcome to SMF. Glad you joined us.
post #16 of 17

Welcome to SMF

Welcome to SMF!!Glad you decided to join us.

Thomas biggrin.gif
post #17 of 17
Welcome orlako.
Lived in AZ for a while and while not on the border I did get my mule (Guinness the mutt) in Nogales, right on the border.
Few days later they found lots of tunnels coming through from Mexico to the US. I asked Guinness but she didn't want to talk about it.

Hope all works out well with your smoke tomorrow though with many meats you don't really need to mop, spritzing creates a great bark and doesn't disturb the forming one.
Though as always each piece of meat and every smoke is different so nothing is 100% certain or set in stone.
Just try to keep it thin and blue, and hopefully post some nice Qviews.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to Smoking - North of Mexico