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First smoke of the year

Discussion in 'Beef' started by JJS, Mar 23, 2019.

  1. JJS

    JJS Meat Mopper SMF Premier Member

    34C352F2-2FD7-40AE-BB59-1F166BE6D3A3.jpeg 9E539C19-3507-4FB1-85DF-CEB445B8B059.jpeg

    It’s Finally warm enough to fire up the smoker so I picked up a brisket last night, seasoned it up and threw her in the smoker at 5am.
    Kept it simple on the rub, kosher salt, black pepper, garlic powder and onion powder.
    Smoker is running 245-250

    Smoked 5# of cheese last night, have 2 pork tenderloins and a whole pork loin we will start curing today for some Canadian bacon..... this is an expensive time of year for me.

    Only several more hours to see how it turns out.
    SunnyDC likes this.
  2. gmc2003

    gmc2003 Smoking Guru OTBS Member

    We'll be waiting, looks like a good start.

  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm here for the finale!
  4. JJS

    JJS Meat Mopper SMF Premier Member

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    Sorry for the delay. I pulled it out of the smoker and put it on the counter to rest, went to town to grab a few things, came back and the pack of hungry teenagers decided to polish off the flat by time I got back.... I just pulled what’s left out of the refrigerator to take a pic.

    I didn’t get as much smoke in it as I would have liked but it was perfect on the tenderness and seasoning.

    This was the first brisket I have done in this smoker, I usually use my offset barrel smoker for it.

    The cheese pic is 3 blocks of super sharp white cheddar, top left is sharp cheddar, bottom left is sharp pinconning. Doing more cheese today since the hyenas ate about 3.5 # of it yesterday.
  5. hardcookin

    hardcookin Master of the Pit OTBS Member

    Looks good...Bet it felt good getting that first smoke in for the year.
  6. JJS

    JJS Meat Mopper SMF Premier Member

    It’s been a long cold winter so to be able to get outside and let the smoke roll with a beer in hand was nice.
    Now I just need to dial in the lack of smoke flavor for the brisket and we will be good to go.

    Going to be an expensive summer I can see it already
  7. sauced

    sauced Master of the Pit

    I always love the first smoke of the year. Just did 2 picnics for a party on Sunday, and loved it!! Your brisket and that smoked cheese look delicious!!
  8. JJS

    JJS Meat Mopper SMF Premier Member

    Thank you. It was pretty good, the brisket was gone the next day with 4 of us and I introduced a few people to smoked cheese, i now have 5-6 people wanting me to smoke a bunch for them.... gives me an excuse to hang out by the smoker I guess