First time smoker.... Smoking a Beef Brisket ....w/qview

Discussion in 'Beef' started by smokinginthed, Oct 23, 2013.

  1. geerock

    geerock Master of the Pit SMF Premier Member

    While your bruises are healing you might want to take on a nice boston butt to get your confidence and hone your skills. Much easier and much more forgiving than a brisket.
     
  2. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ditto. Pulled pork and chicken are great items to learn with. They are delicious and much easier on the cook.

    As for your ECB; I believe wholeheartedly that charcoal (or wood for that matter) is the purist way to go when making BBQ, but the convenience my propane smoker affords me is wonderful, so I highly recommend getting one. Electrics are even easier to control (set-it-and-forget-it), but you lose some ability to burn at higher temps. There are other trade offs to consider so do some research and ask questions. But keep trying!

    PS - If you get a chance, pop on over to the Michigan Members group and join!. It's an SMF subgroup where we post and discuss anything smoke related to Michigan and the region. (events, meat prices, gatherings, weather, etc..)

    http://www.smokingmeatforums.com/groups/show/27/michigan-members-group

    Hope you join.
     
  3. bkemp00

    bkemp00 Fire Starter

    I am tackling my first brisket this weekend too. Ill be sure to share my struggles. I'm still a novice but have a 3 chickens, 8 racks of ribs and a Boston butt under my belt.

    Does anyone have input on stalls on brisket? I read and had to put my butt in the oven for the last 90min to get through the stall. Would it be safe on brisket to do the same or just power through?
     
  4. Yeah you cut that one with the grain. Note the grain direction before cooking and either write it down, take a picture, or remember. Some guys stick a toothpick in to mark grain direction.
     
  5. Be sure and check your temp gauge for accuracy   Never know !        If your temp gauge is correct and you are maintaining your temp, the hardest thing to do is just let it do its thing, hard not to peak probe and check. But the more you cook the more familiar and comfortable you'll get with your smoker, So far I would say your doing a mighty fine job. I have been doing BBQing for over 35 years (getting close to 40) and I am still trying for the perfect 10.

    Gary
     
  6. smokinginthed

    smokinginthed Newbie

    I stalled at 140 I felt like it was at 140 for hours
     
  7. smokinginthed

    smokinginthed Newbie

    What electric smokers would you recommend?
     
  8. What was/is your pit temp?  Stalling at such a low temp and a long stall usually indicates low cooking temp.  That's absolutely cool if that's your intention ...I some times like to try to keep my pit below the boiling point but it sure causes low temp stalls and long stalls (and long finishing times).
     
    Last edited: Oct 25, 2013
  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

  10. venture

    venture Smoking Guru OTBS Member

    The ECB isn't the greatest, but you can produce some good stuff with some practice:


    My retired unit from the 1980's.

    As to finishing the brisket?  It is a question of how much smoke you want.  With the ECB it is really easy to over-smoke meat.

    In our house we like a lighter smoke.  In that case, foiling and/or finishing in the oven is OK.  Once the required smoke flavor is reached?  Heat is heat.  Believe me, ovens run cheaper than charcoal smokers!

    And with a lot less tending for long smokes.

    Good luck and good smoking.
     
    Last edited: Oct 25, 2013
  11. You better find something to put that chimney on or it's gonna leave a mark on that sidewalk/patio.
     
  12. venture

    venture Smoking Guru OTBS Member

    Yep, I put my chimney on the fire grate of my Weber kettle or my Smokey Joe when I am smoking.

    Don't know if it is true?  I have heard stories of cement actually "exploding" or breaking up from the heat of a chimney starter?

    Not to mention the discoloration issues.

    Good luck and good smoking.
     

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  14. venture

    venture Smoking Guru OTBS Member

    Yep. 

    Somebody learned from a bad experience.

    The good news is that they were willing to share for others!

    Good luck and good smoking.
     
    Last edited: Oct 25, 2013
  15. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    LOL Bama! It looks like some aliens left a crop circle on your driveway!
     
  16. bkemp00

    bkemp00 Fire Starter

    Probably LSU or Ole Miss fans and not the chimney
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    After a two day tailgate, when ya do have to pee its like a acidwash..... heck it will even remove paint.
     
  18. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    LOL sounds like a NASCAR event! Then again you know what they say,. ...You never actually "buy" beer....you just rent it for a while! [​IMG]
     
  19. smokinginthed

    smokinginthed Newbie

    Yeah lol I found that out after I picked it up..... One of my many fails of the day!
     
  20. smokinginthed

    smokinginthed Newbie


    So I just ate some leftovers and...... Wow what a difference it was so much better!!!!

    I cut it the right way (I think lol)

    Also I don't think I let it rest enough the other day. 
     

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