Howdy, Friends.
I smoked my first Brisket this Saturday. Actually, not only was it my first Brisket, but it was my first attempt at smokin' meat, period. I was a'feared that I would foul it up pretty badly, but it turned out pretty good. I recently acquired a Weber Smokey Mountain smoker at no initial cost to m'self, which is what pushed me over the edge of attempting the smoke life. Bein' stuck in the cement jungle of Plano, TX, I'm having to park the smoker at my folks' place in Arkansas for now, but I was able to dip my toes in the water of the smoke world Saturday.
If you ask/read 5 different smokers, it seems, ya get 10 different opinions, so I found myself a bit intimidated. Finally, i just decided to wing it, stuck this 10lber on the smoker at 6am. The smoker temp ranged anywhere from 215-260, but mostly stayed under 240. I used oak chunks, and she hit 196 at around 3pm. I was concerned because I had the impression that it should have taken 1-1.5 hours per pound to smoke. Nevertheless, she was ready, and I wrapped her in foil, put her in an ice chest, and let her rest for 3 hours. She came out with a nice bark, a decent smoke ring, and -overall- a pretty good taste. Not perfect by any means, but for my first try, and flyin' by the seat of my britches, I was pretty happy with the turn out. I need some cuttin' lessons on how to find what's "against the grain," because I had some struggles with distributing the meat.
I am here as a humble learner, so criticisms and directions for future attempts are most welcome.
Thank you.
I smoked my first Brisket this Saturday. Actually, not only was it my first Brisket, but it was my first attempt at smokin' meat, period. I was a'feared that I would foul it up pretty badly, but it turned out pretty good. I recently acquired a Weber Smokey Mountain smoker at no initial cost to m'self, which is what pushed me over the edge of attempting the smoke life. Bein' stuck in the cement jungle of Plano, TX, I'm having to park the smoker at my folks' place in Arkansas for now, but I was able to dip my toes in the water of the smoke world Saturday.
If you ask/read 5 different smokers, it seems, ya get 10 different opinions, so I found myself a bit intimidated. Finally, i just decided to wing it, stuck this 10lber on the smoker at 6am. The smoker temp ranged anywhere from 215-260, but mostly stayed under 240. I used oak chunks, and she hit 196 at around 3pm. I was concerned because I had the impression that it should have taken 1-1.5 hours per pound to smoke. Nevertheless, she was ready, and I wrapped her in foil, put her in an ice chest, and let her rest for 3 hours. She came out with a nice bark, a decent smoke ring, and -overall- a pretty good taste. Not perfect by any means, but for my first try, and flyin' by the seat of my britches, I was pretty happy with the turn out. I need some cuttin' lessons on how to find what's "against the grain," because I had some struggles with distributing the meat.
I am here as a humble learner, so criticisms and directions for future attempts are most welcome.
Thank you.
