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  1. smokechump

    Wrapping brisket vs stove

    Hello I understand that many believe that brisket should be wrapped around 165-175 degrees. If I am wrapping my brisket, is there a reason to keep it in the smoker or just putting it in the stove (wrapped) at the same temp? I think stove has significantly more stable temperature and better...
  2. smokechump

    Please help me choose a 2-door smoker

    Hi I currently have a 1-door smoker, and I hate it because smoke/temp is lost when I open the door. I am considering few options. Few considerations: 1)I want a big(ger) smoker box, ideally 2)I would prefer to stay away from glass windows. I don't think it's important to look at meat, but the...
    • smokechump
    • Thread
    • dyna-glo masterbuilt masterbuilt propane smoker smoke advice smoke hollow smoke hollow extra wide
    • Replies: 2
    • Forum: Propane Smokers
  3. smokechump

    Question about Smoky Okie Brisket method

    Thank you in advance for your help and advice I have a fairly basic vertical propane smoker (Camp Chef Smoke Vault).  I've tried making a brisket few times (whole packers brisket) and while it comes out tasty and smokey the way I like it, it's never flaky and moist.  It's still "too solid" if...
  4. smokechump

    I have a small smoker and a big brisket - can I cut it?

    I was just wondering if there is something negative about cutting it in half (i.e. allow for larger surface area for juices to escape, etc).  I am still a brisket-dork, so was wondering.  Totally don't care about the "presentation" part
  5. smokechump

    I have a small smoker and a big brisket - can I cut it?

    Please help with advice - I want to try Okie's brisket method.  However, I bought a brisket that is relatively large and I can't fit it into the smoker, let alone in a tray.  Is it at all OK to cut the brisket in half? Thank you in advance
  6. smokechump

    Please help - my brisket is a total disaster

    Smoker - CampChef Smoke Vault Wet, mushy stuff is salt/seasoning mix that I used as rub overnight. I never took it off, just put it like that in the smoker Re temp - pretty sure it's accurate, I used digital Maverick thermometer
  7. smokechump

    Please help - my brisket is a total disaster

    I understand that some people like and favor injections and some are against. My issue is that it seems that people are successful with both ways. I am not trying to make competition level brisket. I just want a decent one. Mine just flat out sucked. So far it seems that I might have not...
  8. smokechump

    Please help - my brisket is a total disaster

    Jeff Here is the weird thing - outside of the brisket never "dried up".. wet, mushy stuff after overnight in the fridge never really hardened and even after 11 hrs the mushy mixture was still there. Since I injected and also put salt/pepper - any chance salt drew so much moisture outside...
  9. smokechump

    Please help - my brisket is a total disaster

    Thank you for the response. Ambient temp - about 40 degrees. Smoker - SmokeVault (cheapo metal box). Given how dry my brisket turned out, I don't understand how I can make it moist. Also, rub turned wet and mushy by morning (before smoking), which is result of salt. Maybe I should have...
  10. smokechump

    Please help - my brisket is a total disaster

    Dear members, please please help.  I made brisket, trying to follow popular instructions and recipes and it turned out to be a disaster.  Please help me understand what I did wrong 1) I bought prime grade brisket in Costco and separated flat from the point and just took the flat. 2) I trimmed...
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