Recent content by Insert Pun About Smoking

Thank you everyone! I'm glad it came out good but I definitely learned some things that should make the next one even better. Could not have done this without the fine folks here on this site.

Smoked my first brisket flat for New Years. Used a mixture of hickory and pecan wood. I think it turned out pretty good for my first time.

God, I love pecan wood. What was the temp and time?

I read that it might be better to have the fat side on top so that the fat breaks down and moistens the meat. If I put it fat side down, won't the fat just fall through the grates and dry the meat out?

Should I place the brisket closer to the top or the bottom?

Thanks everyone! Will external temperatures affect me much? It's in the 30's here. (NY)

Hello everyone! I recently received this smoker (Pictured below) which has propelled me deeper into the wide world of smoking meats! I've dabbled a little bit with smoking in a regular charcoal grill and on the stove top to some success but never with a dedicated smoker. My first attempt was a...