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The brisket is on!
Hmm... might have to name it. Maybe "Uncle Richards Rub". -
The brisket is on!
Quick update here guys. So far so good. 2.5 hours into it and the temps just started to drop so I've got a chimney going full of fuel to go in once it's all happy and ashy. Before pic. What it looks like now. And something I decided to make for my lady for breakfasts this week. My first... -
Brinkman 017.jpg
- junkers88
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Brinkman 018.jpg
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Brinkman 012.jpg
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The brisket is on!
Just put my first brisket on the pit a few minutes ago. So far so good. The digital temp gauge is sitting steady at 230 degrees. This thing is a God send, my mechanical gauges read 150 when the digital one reads 230. It's no wonder I was ruining meat before..... Here's the rub I used, first... -
Brisket rub question, as well as a few others.
Thanks for the reply. I've added a baffle and 5 other gauges as well as the lowered chimney inside. Right now I've got the pit going with a 4lb beef to do some trials and the only thing I need to change is the baffle. Mine is really thin and no longer holding shape or doing its job. I'll be... -
Brisket rub question, as well as a few others.
Just ordered the ET 73 Maverick, didn't want to spend the money but I don't want to jack up the meat either and figure I'll be doing a lot of smoking this summer anyway. Also going to build the 20/20 charcoal rack in the morning and see if that helps me maintain temps longer since I'll be able... -
Brisket rub question, as well as a few others.
Brisket is the hardest to cook??? Dang it. Well wish me luck and thanks for the advice on the rub and temps/time. -
About to start my first real attempt at smoking, lump hardwood or something else?
Well it went badly. Turned the meat into jerky really quickly. Will try again this week with something a little thicker. Dang it.- junkers88
- Post #5
- Forum: Charcoal Smokers
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Brisket rub question, as well as a few others.
Ok folks I'm planning my first brisket smoke on Wednesday. I've read several posts/threads on different beef to get (Wal-mart vs meat market prime cuts vs certified black angus vs... everything else) and the census seems to be that the meat doesn't really matter unless you're doing a competition... -
About to start my first real attempt at smoking, lump hardwood or something else?
Ok quick update. How it started with my chunks soaking. Got the meat ready, FYI this was the package of a single 40oz bone in ribeye that I had cut and paid for last month. I don't know much about meat but this is NOT a ribeye.... hell I don't even know what this is but it's getting smoked...- junkers88
- Post #3
- Forum: Charcoal Smokers
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Brinkman 009.jpg
- junkers88
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Brinkman 008.jpg
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Brinkman 007.jpg
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Howdy from East Texas!
I'm a rookie here also (huge R on the front of that word) and I went with a Brinkmann Smoke n Pit from Home Depot for 140$. So far so good although I've only done little smokes here and there over the last few weeks. I'll be doing a small beef smoke here in about an hour since I'm a firm... -
About to start my first real attempt at smoking, lump hardwood or something else?
Ok like the title says I'm going to try my first beef smoke here in about an hour and have a question about the charcoal. I've been using the Cowboy brand hardwood coal for a while and other than the initial high heat and quick die off I have no compliaints. Having said that is there something...- junkers88
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- Replies: 4
- Forum: Charcoal Smokers
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Brinkman.jpg
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Wood Chips: To soak or not to soak.....
Just started smoking in the last few days and this is what I'm going to try. I'll soak a few chunks, lets say 4, and put one in the fire and the other three in my water pan. Then I can add warmed/soaked chunks when I need to. I'll only add on every half hour or hour depending on what I'm smoking...- junkers88
- Post #69
- Forum: Woods for Smoking
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New guy reporting in from New Mexico
Thanks all, did a test smoke last night with a couple of trout and found a few flaws. So this morning I went and installed another gauge right in the fire box so I can keep an eye on temps in there and hopefully notice when the fire is dying down. Last night the fire got cold after about 1.25...
