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First Smoke Right Now!! 13# Brisket

Discussion in 'Propane Smokers' started by smokeeater, Feb 17, 2007.

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  1. Feb 17, 2007 #1
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    Well tomorrow I'm gonna pop my cherry! [​IMG] I picked up a 13lb CAB Choice Grade Beef Brisket this afternoon. Trimmed it and applied Dr. BBQ's Big-Time Rub, wrapped it up and put it in the fridge. [​IMG] Plan on smokin it tomorrow with Hickory chunks along with some apple or cherry chips. [​IMG] VERY EXCITED!!! Don't know if I'll be able to sleep tonight!!!
     
  3. Feb 17, 2007 #2
    pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Home
    Wellll OKAY smokeEater! Best of luck to ya on that smoke and don't forget to keep us posted as you go and bring pics if you can.

    Keep Smokin
     
  4. Feb 17, 2007 #3
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    A 13 lb. brisket! I couldn't think of a better break in for your GOSM. Have fun and let us know how it turns out for you. Good Luck!
     
  5. Feb 17, 2007 #4
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    [​IMG]
    I used a jalapeno mustard on the brisket before applying the rub. I also made Dr. BBQ's Big-Time Barbecue Mop (figured I'd be consistent since I made his rub), using the same jalapeno mustard and a Samual Adam's Cherry Wheat that I got in a variety case the other day.

    [​IMG]
    I also got a dozen jalapeno peppers, 1lb sausage, chive & onion cream cheese, and some grated pecorino romano cheese. That's right!!! ABTs!!!

    I'll take pictures throughout the process and post them when I can...
     
  6. Feb 17, 2007 #5
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Then don't sleep tonight. Go put that sucker on the smoker and make a night of it.[​IMG] Your looking at about 18 hours at 225, that would have it ready about 3 PM'ish, a couple hours resting in the cooler, dinner at 5PM tomorrow.[​IMG]
     
  7. Feb 17, 2007 #6
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Roger’s right…if you wait til tomorrow, that brisket won’t be ready til bout midnite! Plan accordingly! C’mon, its not like you’re gonna barhop on a night like this! Anyways, I think there’s a Stooges marathon on the box tonight! Go getum SmokeEater![​IMG]
     
  8. Feb 17, 2007 #7
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    The plan was to finish tomorrow sometime past midnight (2-3am), pack it in a cooler, and have it for Sunday lunch. I'll check the temp Sunday mornin when I get up and throw it in the oven on a low temp to keep it warm if need be. What do you guys/gals think?
     
  9. Feb 17, 2007 #8
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    Are ya sure you want to wait that long.

    I would say that you may be able to do that, as long as you don't sample too much of it
     
  11. Feb 17, 2007 #9
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Good Plan…just make sure she doesn’t cool below 140° sitting out. Enjoy
     
  12. Feb 17, 2007 #10
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    That's why I got a 13 pound brisket! Would "right-unders" be the opposite of "left-overs"??? With the brisket right-under my nose, I'll be sampling it for breakfast Sunday morning - maybe I'll have some fatties and eggs as well!!!
     
  13. Feb 17, 2007 #11
    bud's bbq

    bud's bbq Meat Mopper

    Ada, MI
    Breakfast sounds great (pot full of grits/cheddar cheese would be nice...)

    But, it would be tough for me to not want a couple of thin slices shortly off the grill......

    Good Luck!!
     
  14. Feb 17, 2007 #12
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    Started the smoker. Took the brisket out of the fridge and added some more rub. Looked and smelled great! Started my brisket at 8am [​IMG] It's gonna be a long day! But well worth it (fingers crossed) [​IMG]
    [​IMG]
     
  16. Feb 17, 2007 #13
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    At 1.5 hours, I checked the water level and the wood in smoke box (as per TulsaJeff's new GOSM step-by-step smoke guide). Water level was fine. Not sure if the wood needed changing, but changed it anyway. I have not done any mods to the smoker box that came with the Big Block. I am using hickory chunks. How long should chunk wood last before requiring a refill?
     
  17. Feb 17, 2007 #14
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    Thank you SmokeMack for the Smoke Log word document I picked off another thread. A GREAT TOOL!!!

    2.5 HOURS
    Smoker Temp 230*
    Meat Temp 123*
    Thin Blue Smoke!
    [​IMG]
     
  18. Feb 17, 2007 #15
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    Looking good SmokeEater, I'd say your right on track. On the long brisket and butt smokes I don't remove wood chunks from the wood box. I start with 3-4 depending on their size then just push the remains to the back of the box and add 2 or 3 every couple hours or so. Those used chunks have a lot of life left IMO. They will make thin blue smoke ever so subtle for several hours, but you do want a fresh chunk or two in there as well.

    I don't know if having the lid on the on the box will effect this method much. I think it might somewhat since it would drastically reduce air-flow to the chunks, so it is worth noting I think the wood box lid makes an outstanding paper weight. [​IMG]
     
  19. Feb 17, 2007 #16
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    I am at 3.5 hours now. Smoker Temp is 224*, Meat Temp is 140*. Should I add more wood, or just let what's left do it's job? I only used hickory, because I didn't get around to picking up some cherry chips yesterday.
     
  20. Feb 17, 2007 #17
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    It's hard to say without being there, but if I follow the thread right you haven't added any for about 2 hours, so you are getting close.
     
  21. Feb 17, 2007 #18
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    Yes, I added wood two hours ago. I got no visible smoke. Meat is 142*, smoker 229*. Haven't opened the smoker since I last added wood. Camera batteries died and have just finished recharging, so the pictures will start again.

    Read a few times on here to keep smoke till 140*. Some say you can keep up the smoke beyond 140*. Should I refill the wood in the smoke box, or just leave it?
     
  22. Feb 17, 2007 #19
    pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Home
    smokeeater, the 140º mark is where your smoke ring will stop forming. After that you can still add smoke flavor to the meat. It all depends on you and your crowd how much smoke flavor you want. You can add more wood if you like

    Keep Smokin
     
  23. Feb 17, 2007 #20
    smokeeater

    smokeeater Smoke Blower

    Lindenhurst, NY (South Shore, Long Island)
    Just hit the 4 hour mark. Opened the smoker, added hot water (boiled on stove), sprayed the brisket, and snapped a picture real quick. Meat is at 144* - when will it hit the "plateau" I've read so much about? Is this all going too fast?
    [​IMG]
     
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