Poor folk smoker//Brisket dinner

shea561

Fire Starter

Original poster

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 13, 2010

• #1

Let me first start off by saying this all might seem obscene to most of you pro's on here (and I'm aware of that) but I'm sure you would enjoy the story and appreciate the work nonetheless

We don't have what you would call or even consider the "industry standard" of a smoker. This a poor folk smoker by ALL means lol. It all started with this.....



SHOCKED YET?

After a good overnight marinade, off the shelf rub applied, and the poor folk smoker modified, the small 2lb brisket hit the poor folk smoker for the day.




After it was all said and done this was my share of the poor folk smoker smoked Brisket....

 

sumosmoke

Master of the Pit

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SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• Jan 13, 2010

• #2

Doesn't matter what your rig looks like, from the smoke ring on that briskey it looks like you did a might fine job! You can have a rig that is worth hundreds to thousands of dollars but if ya don't know how to use it ...

Nice work!

 

codymcgee

Meat Mopper

Dec 1, 2009

158

10

Shepherdsville, Ky

• Jan 13, 2010

• #3

Nice

If it makes heat and smoke then it's a smoker to me. and that is a very nice smoke ring

 

shea561

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Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 13, 2010

• #4

Marinade:
-Creole butter
-Garlic Salt
-Black pepper

Rub:
-McCormick Grill Mates Steak rub
-Special oil

Heat/Cooking:
-Kingsford Briquettes
-Water soaked hickory chips
-Bowl of water with a hint of the steak rub for a little steam

Anyone wanting the specs on the poor folk smoker you let me know lol

 

shea561

Fire Starter

Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 13, 2010

• #5

lol. hey thank's guy. we get r done with what we can.

I have plan's I've drawn for the smoker I am going to make but that it is a discussion for another thread.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Jan 13, 2010

• #6

Looks like it turned out great. You got a nice ring. How was the taste?


Don't knock your smoker. If it works it works.
"That woman was sexy...Out of your league? Son. Let women figure out why they won't screw you, don't do it for them."

 

chefrob

Master of the Pit

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Sep 13, 2009

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az

• Jan 13, 2010

• #7

nice job!!

 

shea561

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Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 13, 2010

• #8

Amazing. Not to tender, not to tough, just right. Nice and moist too. Full of flavor. I guess that coming from me that review may be a little biased coming from me though. lol

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Jan 13, 2010

• #9

YUMMY!

 

shea561

Fire Starter

Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 13, 2010

• #10

Thank's guys for the compliments. I was interested in seeing what you guys thought.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Jan 14, 2010

• #11

Looks like it does the job and thats all that matters. I'd take good tasting Q on a ugly ass smoker over average Q on a fancy dancy smoker. Job Well Done!

 

dforbes

Meat Mopper

Feb 18, 2008

240

11

• Jan 14, 2010

• #12

I think smoked brisket acctually originated from poor folks. It was a cheap cut of meat given to slaves because it was tough and the rich folk couldn't figure out how to cook it. I must say it looks like you have masterd the brisket. Nice smoke ring and it looks tender and juicey. Great job

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jan 14, 2010

• #13

That is a good looking smoke. Did it live up to your taste expectation?

 

shea561

Fire Starter

Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 14, 2010

• #14

It exceeded it (not to brag or anything, just telling you my opinion) :)

 

shea561

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Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 14, 2010

• #15

Thank's for all the compliment's guys. Gonna see how a rib smokin goes with the poor folk smoker next.

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Jan 14, 2010

• #16

your brisket looks really good and as many have said, its not the equipment but how you use it! My first "smoker" was some crusty concrete blocks I found and a big piece of chicken wire...we still talk about that first butt; I have a pic somewhere! keep up the good work and keep the qview coming!

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

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Hendertucky, Nv.

• Jan 14, 2010

• #17

If a Ford Pinto gets me to work, the job is done. Nice looking brisket.

 

sescoyote

Fire Starter

Sep 15, 2008

45

10

El Paso, Texas

• Jan 14, 2010

• #18

ok dumb question here, but did you use the gas or did you end up using wood?

 

shea561

Fire Starter

Original poster

Thread starter

Dec 31, 2009

57

10

Palm Beach Gardens

• Jan 14, 2010

• #19

Briquets for the main heat source. We let hickory chips sit in water a few minutes before spreading them across the smoldering briquets. No gas.

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Jan 14, 2010

• #20

Looks Great, it has an awesome smoke ring and looks extremely juicy...