- Joined Oct 14, 2010
Going to try my luck at Thnksgiving Turkey on the smoker, so thought I'd get in a little practice today, since the wife had picked up a 2 for 1 a while back, and there was a 3 1/2# chuck in the refer. I'm a newbie, so I learn a lot with each trial. I learned today that the Brinkman side firebox is a charcoal hog, now I know why you guys smoke so much at once. Went thru a whole bag of lumpcharcoal, along with the oak hunks I used for smoke. I put it on at 8:30 this AM, and started with two chimneys of coals. Held temps great for 1 1/2 hrs, then I fed it charcoal all day long. I think maybe it's better to start each batch of charcoal in the chimney prior to adding it. I'm sure someone has some advice on this. Seems like you get more bang for your buck this way. It was 2:00 by the time int temp reached 145. Pulled the chuck and foiled it and returned. Kicked up the heat, and by 2:45. had it up to 206 and removed wrapped in a towel and place in cooler. Let it rest just over an hour and enjoyed it for dinner. THIS WAS THE BEST BEEF I'VE EVER PUT IN MY MOUTH!! I couldn't believe the smoke ring and the flavor. Thought about Qview, but I screwed up the last memory stick, and the new one I ordered hasn't arrived yet. Gonna put the turkeys in brine in the morning. If they turn out half as good as the chuckie, this will be a memorable Thanksgiving. Thanks all of you for all of your help.