Hi from Southern California

Discussion in 'Roll Call' started by cinnamonkc, Mar 7, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    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! [​IMG]

    Any thoughts would be appreciated...and prayers probably wouldn't hurt either [​IMG]
     
  2. husker-q

    husker-q Smoke Blower

    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.

    Welcome!!
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    welcome to the site.
     
  4. fireguy

    fireguy Smoking Fanatic

    welcome, lots of good info and brilliant smokers here to help..
     
  5. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard ..............Great to have you here and this is a great place............
     
  6. bertjo44

    bertjo44 Smoking Fanatic

    Welcome Cinnamon. Looks like your are all ready to go. Just relax and enjoy.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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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