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doing my first smoked brisket this sunday

chris_harper

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hello everyone. i am going to try my hand at smoking a brisket this sunday. i get off work at 11am, i plan on startng at 11:30. i bought a packer cut, 7lbs today.
i plan on making a rub, to be applied just before placing in the smoker; a "mop" sauce (apple juice based); pecan wood for smoke (since i have 3 pecan trees- free wood). wood is branches/limbs that have fallen off that i have kept dry all year.
today i bought a meat thermometer that has a probe on a wire to use. it has programmable desired temp; current temp; and a countdown (or elapsed time) timer, that can be set in hours:minutes or minutes:seconds. it is almost identical to the one jeff recomends from amazon. i bought mine at H.E.B.

couple of questions. 1. is it better to place the brisket straight on the rack or in a pan? i have one of those throw-away roaster pans i can use. 2. i want to slice this brisket- the temp to hit is 190°, right?
i'll make sure to take pics, only camera i have is cell phone camera, but it takes decent pics.

edit: clarify info about thermometer.
 

ultramag

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I do mine right on the rack Chris. A 190-195 internal temp. will be just right for slicing. I would suggest foiling it at 165-175 internal (I decide by bark color and texture)then back in the smoker to finish. Be sure and let it rest wrapped in foil, towels or newspaper, and in a cooler for at least an hour to re-distribute the juices.

Anymore questions just ask! Good luck and don't let the brisket thing intimidate you. Managing fire is managing fire. You just gotta manage longer to cook a brisket. ;)
 

ultramag

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Here is a good link to help you on your first couple briskets Chris: Basic Brisket Smoke

I also just wanted to be sure that you aren't planning like a 5 or 6 pm family dinner time are you?
 

chris_harper

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i am not letting it intimidate me, don't worry about that. i have nothing better to do on sunday anyway. i read that link a few times already. we eat when it is done. whatever time that will be. i figured around midnight-1:30 a.m.
 

up in smoke

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Chris, ya could always start it at 5:00 am and cat nap all morning!
 

jaynik

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I did a brisket a few months back and it was awesome. I just rubbed a bit with salt and pepper and smoked with hickory for about a week. (it seemed like it anyway) It was freaking delicious. Be aware of the plateau period and don't get ticked off like I tend to do sometimes....
 

chris_harper

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i work 11pm sat night until 11am sunday morning, hence why i am starting ~11:30am.

anyway, last night at work i got a new 55 gallon barrell. i am (actually a mechanic, they are the only authorized welders at my job) making a new smoker. hopefully he will have it finished when i get off tomorrow morning. i had him cut 1/4 out of it for a door.told him i wanted it waist high (3'). i am using expanded metal for the rack, with an angle-iron frame; an expanded metal shelf (maybe 2). i am going to use the screw out opening on the one end for the smokestack. building a firebox out of plate steel. i will join the firebox to the grill part with a pipe, making a damper in it. what size pipe for that? i was thinking 4-6". the only thing i will have to buy separate is a thermometer for it to keep track of the temp inside. right now i have an oven thermometer to sit on the rack. i want something that i can mount it the door/end with a probe extending a bit. like the ones you buy at the store have in the lid. i will post pics of it when done.
any ideas for it? will check back before i head to work tonight.
 

pigcicles

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Chris, did you get the smoker built? More important, How did the brisket come out? Show pics of the food and the smoker if you've got em.

Keep Smokin
 

chris_harper

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i didn't finish the smoker. almost done with it though, should finsh next weekend.
the brisket turned out ok, considering it was on the old smokey. i didn't get to take pics, as my wife had my cell phone with her. it cooked a little to fast, i think, but it was tender, tasted good, and had a decent smoke ring.
 

pigcicles

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Hey man, ok brisket is always better than no brisket. Pics were optional anyway... maybe next time.

I know all about that "didn't get it finished" thing. With your work hours it has to be hard to get anything done. I know cuz I work a swing shift myself (12 hr day/nights mixed with 8's too). Too many other things get in the way of fun.

We're with ya man.. hang in there and Get R Done, and as always

Keep Smokin
 

soflaquer

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Cris,

If you have access to rather clean 55 gal. drums and access to wood, you should try building a "Burn Barrel". There's a topic of mine on the site, and they're pretty easy to construct. I can't preach this enough to those with "Stick Burner" Smokers. If you want TRUE wood smoking....this is the way to go!

BTW, welcome to the site!

Jeff
 

chris_harper

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i can get clean 55-gal drums every few weeks. i can't hog them all, lol.
as far as wood- i have two pecan trees; my parents have mesquite, post oak, and i don't know what else (they have 8.5 acres, 2 of which is a pond, out in the country). she said i could have all i wanted, to let her know and she would cut it and bring it to town on her way to work.
i took her a plate of the brisket, along with a baked potato, for lunch today. she said it was delicious.
i saw the burn barrel topic. looked interesting. what is a "stick burner" smoker?
 

soflaquer

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A "Stick Burner" is slang for a Wood Smoker with a Fire Box.

Jeff
 

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