- Mar 1, 2018
- 12
- 2
Tried to smoke a brisket last Saturday and it ended up shoe leather. Smoke ring was the thickest and pinkest I've ever seen with a horrible, pungent smoke/chemical taste. I'm hoping someone can help me figure out where I went wrong. It was probably more than one thing.
We purchased an Oklahoma Joe Highland offset smoker in preparation for a little gathering we're having in a few weeks. Great end of season clearance buy for $137. I typically cook on a Pit Boss K22. We spent a Saturday afternoon curing it by rubbing it with veg oil, keeping about a 200 degree fire on it for about an hour, then increasing to 250, then 300. It didn't keep 300 very long, but we caught a whiff of that chemical smell of the oil burning so we thought it was okay and let it die. I think we had the fire going about 4 hours total. It left some veg oil in the bottom of the smoker, not the fire box, which I wiped out. It sat for about 5 days before we used it for a cook.
I decided to try a brisket. I've only done a couple, but I know the basic steps. Started a regular briquette fire in the firebox. Let it go for quite awhile since I knew I still had oil in there. Just before putting the meat on I added some apple chunks. Noticed a bit of smoke escaping the door. First thing I noticed was the door thermometer was off about 50 degrees. No matter...I used my ThermPro for a more accurate reading. My husband, bless his heart, started the fire for me in the fire box and I swear I couldn't have grilled a shrimp with it. Then he left for golf so I had to seethe in silence. :) So I knew it would burn out quick. Unfortunately, I fell asleep and didn't hear the ThermPro alarm. So I woke up to a burnt out fire with a barbecue temp at 180 degrees and, horror of horrors, no lump charcoal left in the bag. I had to run to the store 5 minutes away. (I'd like to blame this on my husband too, but I should have made sure I was prepared.) About 20 minutes later I was back and added more Royal Oak lump and apple chunks, some hickory chips to help it get going. Got to 250 pretty quickly. but it wasn't holding well. Fluctuated between about 240 and 265 the entire cook.
Going through the cook I was having to add coal practically every 45 minutes. Went through almost a bag of apple chunks as well before we got to 165 internal temp. Wrapped and continued for another three hours. Just wouldn't go above 200. Once at 207, I pulled it. Rested about an hour wrapped in foil & towels in a cooler. It was just a total failure. Fourteen hours wasted, not to mention the expensive meat.
So where did it go south? The veg oil left in the bottom that wasn't properly burned? Maybe the whole thing wasn't seasoned properly? Letting the fire die and meat tightened up? I know there was too much coal being added too often. Lump or not, it infuses a chemical taste. But I don't know why? Others use this smoker all the time with success. Should I have put a layer coal under the meat and then only put wood in the sidebox for a couple hours? Any theories would be welcome. I have about 40 people coming in two weeks and a lot to smoke for them. I have to figure this out.
We purchased an Oklahoma Joe Highland offset smoker in preparation for a little gathering we're having in a few weeks. Great end of season clearance buy for $137. I typically cook on a Pit Boss K22. We spent a Saturday afternoon curing it by rubbing it with veg oil, keeping about a 200 degree fire on it for about an hour, then increasing to 250, then 300. It didn't keep 300 very long, but we caught a whiff of that chemical smell of the oil burning so we thought it was okay and let it die. I think we had the fire going about 4 hours total. It left some veg oil in the bottom of the smoker, not the fire box, which I wiped out. It sat for about 5 days before we used it for a cook.
I decided to try a brisket. I've only done a couple, but I know the basic steps. Started a regular briquette fire in the firebox. Let it go for quite awhile since I knew I still had oil in there. Just before putting the meat on I added some apple chunks. Noticed a bit of smoke escaping the door. First thing I noticed was the door thermometer was off about 50 degrees. No matter...I used my ThermPro for a more accurate reading. My husband, bless his heart, started the fire for me in the fire box and I swear I couldn't have grilled a shrimp with it. Then he left for golf so I had to seethe in silence. :) So I knew it would burn out quick. Unfortunately, I fell asleep and didn't hear the ThermPro alarm. So I woke up to a burnt out fire with a barbecue temp at 180 degrees and, horror of horrors, no lump charcoal left in the bag. I had to run to the store 5 minutes away. (I'd like to blame this on my husband too, but I should have made sure I was prepared.) About 20 minutes later I was back and added more Royal Oak lump and apple chunks, some hickory chips to help it get going. Got to 250 pretty quickly. but it wasn't holding well. Fluctuated between about 240 and 265 the entire cook.
Going through the cook I was having to add coal practically every 45 minutes. Went through almost a bag of apple chunks as well before we got to 165 internal temp. Wrapped and continued for another three hours. Just wouldn't go above 200. Once at 207, I pulled it. Rested about an hour wrapped in foil & towels in a cooler. It was just a total failure. Fourteen hours wasted, not to mention the expensive meat.
So where did it go south? The veg oil left in the bottom that wasn't properly burned? Maybe the whole thing wasn't seasoned properly? Letting the fire die and meat tightened up? I know there was too much coal being added too often. Lump or not, it infuses a chemical taste. But I don't know why? Others use this smoker all the time with success. Should I have put a layer coal under the meat and then only put wood in the sidebox for a couple hours? Any theories would be welcome. I have about 40 people coming in two weeks and a lot to smoke for them. I have to figure this out.