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  1. shag

    First brisket - is this normal?

    Thanks for the input.  I ended up taking the brisket to 200, which took just over 11 hours, for a 3.8lb flat - that seems like a crazy long time.  Because it took so long, I didn't have the luxury of letting it rest more than about 15 minutes.  I didn't make note of the grain prior to smoking...
  2. shag

    First brisket - is this normal?

    double post - ignore...
  3. shag

    First brisket - is this normal?

    The brisket is cooking away in the oven, up to 175 now.  With just a flat, should I pull it out at 190?  195?
  4. shag

    First brisket - is this normal?

    As far as I'm aware, they're correct - I'm using a brand new Maverick thermometer... I expected the plateau to be at a higher temp - the extremely slow crawl at the lower temps surprised me.  I hope it picks up soon - it's already looking like a late dinner - so much for the 90 minutes/lb...
  5. shag

    First brisket - is this normal?

    Walking through Costco the other day, I grabbed a small brisket on a whim, as I'd heard they were good to smoke.  After reading a bit, I apparently have a flat - it's small, at 3.8lbs.  I put on a dry rub last night, and wrapped it up overnight.  Threw it on the smoker this morning at 8:45am...
    • shag
    • Thread
    • Replies: 18
    • Forum: Beef
  6. shag

    Electric ECB in the cold?

    Got my first smoker over the summer - an electric ECB. No temperature controls, and seems like pretty thin walls. Winter has officially arrived in MN, and I'm wondering if anyone has tried using this smoker in the cold - can it get up to temp? Was thinking of trying a smoke tomorrow, but...
  7. shag

    First pork butt smoke in progress - possible issues

    Thanks, guys. Just pulled it out of the oven, and into a cooler for a bit - can't wait any longer, unfortunately (getting late). It got up to 192*, but no higher. Will be tough to give it more than ~45 minutes in the cooler, as I can only stay up so late tonight. Hopefully, that won't be a...
  8. shag

    First pork butt smoke in progress - possible issues

    So, I'm attempting my first ever pork butt smoke today, and it's taking much longer than I had anticipated. Started a butt just under 5lbs at 11:30am today. Took until 7pm to hit 165* internal temp (smoker temp varied between 225-250), at which point I foiled it and put it in a 250* oven...
    • shag
    • Thread
    • Replies: 10
    • Forum: Pork
  9. shag

    First time smoker - need some help!

    Also, how much smoke should I be seeing? I've seen references to a thin wisp - I'm definitely seeing more than that - it's smoking pretty good. Should I move the hickory chunk further from the element?
  10. shag

    First time smoker - need some help!

    Okay, first smoke is going! :) Doing a couple fatties today, just to see what happens. Have one normal JD chub with some pork rub on it (bought/made at the local meat market), and one simple pizza fatty - "hot" JD chub (wanted italian - hope this is similar) with some pizza sauce, cheese, and...
  11. shag

    First time smoker - need some help!

    Thanks, guys! I had actually started the seasoning process just before I made my first post - guess I should have mentioned that. In my excitement to even fire it up, I forgot to wipe it down for any residue out of the box. Doh. Hopefully, running it for ~3 hours will burn off anything...
  12. shag

    First time smoker - need some help!

    Hey, all. Brand new smoker here looking for some help. I was given a Brinkmann Gourmet Electric as a gift the other day - just put it together, and am looking to fire it up for the first time this weekend, if possible. Unfortunately, I have absolutely no idea what I'm doing. :) I don't...
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