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Discussion in 'Roll Call' started by davidlsi, Sep 27, 2010.

  1. davidlsi

    davidlsi Fire Starter

    have smoked my second brisket.  I guess I am serious enough to believe I will be around for a long time.

    My name id David and I will admit that the Bbq Pitmaster show has sparked my interest in giving smoking a try. 

    I bought the red Brinkman Electric Smoker thinking that would let me concentrate on the meat.  Allowing me to learn one thing at a time.

    I smoked my first brisket and was less than impressed with the results.  It just so happened that before I had my attention on smoking my wife arranged for us to go see the Bears play in Dallas.  I took the opportunity to located a local bbq place.  I wanted to give myself something to shoot for by having real Texas Bbq.  I asked quite a few people (everyone I ran into) nd more than a few mentioned a place that was only a few miles from the hotel. 

    Called the Hard 8 this place was a great suggestion here is a link to my  little video on this place.


    Hard 8
    688 Freeport Parkway
    Coppell, TX 75019

    I did take home the idea to copy the "Brush Poppers", along with a fun time watching the bears play [​IMG]

    My next attempt I paid better attention and employed the foil wrap at the end.  Here is my video showing the rusults of the second try and my first toss out of a "Q-View"

    You tube link

    I was very happy with the outcome this time but really need to figure out a way to slow down the cooking.  The meat is still not tender enough for me.  Any suggestion on how to accomplish this with an electric smoker let me know.

    After searching I found the suggestion to precook the bacon, which I did but not enough.  A little longer next time as I had to finish the the bacon off under the broiler.  These were a good the first time out but will be better next time.

    I do look forward to learning and sharing with everyone here.


    Last edited: Sep 27, 2010
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Welcome aboard, David! You've come to the right place for shared info on any outdoor cooking...smoking meats being the main staple, of course.

    Brisket can be a truely beautiful work of art when you use proven methods. I've done quite a bit of experimenting with brisket over the past 18 months or so, and have had very good results with various techniques.

    Your mention of your brisket not being tender only brings a couple thoughts to my mind. First, the internal temperature is a baseline only, while actually being able to slide a skewer or other semi-blunt probe into the meat with little resistance being the best indicator. If you feel resistance when probing for tenderness, it needs more time at low chamber temps to finish it up...just be patient and you will be rewarded for your efforts.

    I'm not a big fan of TV shows myself, and reality programming just seems too predictable for my intellect. That said, I don't hold much faith in what may be done on TV cooking shows. Not to open up any heated discussions on that subject, just so you know where I'm coming from.

    My first experience with brisket was nothing short of disapointment...that was before I really knew much about it. I wanted no part of smoking brisket for quite some time afterwards. then, I was inspired by several members here to try it again, and having good results with the second, I had to try it again. I've been a brisket fanatic ever since, right down to the burnt ends and corned beef pastrami from scratch. I'm really partial to a couple times when I deliberately held the temps for hours and hours during the foil stage so i could pull the flat cut of the brisket...this isn't a common practice (why, I don't know), but the resulting table fair is nothing short of fantastic.

    Low and slow is the key to a great eating brisket. As the internal temp of the meat come up over the 150* range, the melting point of the connective tissues is being reached. At this stage of the smoke, you want to leave things alone, and let the natural cooking processes go to work on that tough cut of beef. 225* smoke chamber temp works for me, and it's done when it's done. You can't rush a brisket. 18-24 hours on an aveage weight brisket (~14lb) is not uncommon to get a great brisket. Foiling is a great way to cut down on time, and I swear by it for brisket. Of course, to go along with foiling, is the towel wrapped resting period, which goes for any large cut of meat.

    It does sound like your commited to this, and that's what will really count when you're looking for a great smoked brisket. Keep reading up on it here, especially the beef "sticky" threads, and member's Q-views of their successful brisket smokes. Tons of great tips and methods in those threads.

    Many will say that the brisket is king of smoked beef, and anyone who says so will have my vote of approval. Keep on smokin' brother, 'cause practice makes perfect!

    Hope to see your next brisket post soon!

  4. I can't say much,  forluvofsmoke  pretty much said it. So I will welcome you to the forum. Practice and try different methods. A full packer brisket is one of the hardest things to learn on when you are starting out.

    I can remember my first few briskets not coming out to good. Didn't take me to long to figure out.

    Keep on smoking and you will be turning out good que in no time at all.
  5. davidlsi

    davidlsi Fire Starter

    Thanks for the replies...

    I went for my second chicken and first ribs yesterday on my Brinkman electric.  I purchased a thermometer to sit on the rack with the meat so I can now watch the temps inside and out of the meat.

    The ribs I used the 2-2-1 method they turned out great with only one slab cooked there were no left overs.

    The chicken I split open so it laid flat and in 3 1/2 hours the internal temp was up to 192.  I then finished it off in the hot grill to crisp up the skin.  We only ate about 1/3rd of this bird so I pulled the balance of the meat off and mixed enough sauce to coat everything.  Into the refrigerator over night, I took this to work today along with some crusty bread.  It was a a very tasty lunch.

    I used apple wood only this time and filled the cast iron smoke box twice.  I think the lesson this after this smoke is only fill the smoke box once. The ribs and chicken soak up the smoke flavor and this time I feel it was too heavy.  

    I wonder if the smoke flavor is like spicy food and whiskey and takes time to appreciate?

    Last edited: Oct 11, 2010
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome to the site! It looks like you're well on your way!
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First off Welcome David to SMF. you'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

    Welcome To Your New Addiction    
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to smf!

     I think the problem w/ the electric brinkman is that there is no thermostat where you can controll the temps.

     if i am reading right you plug it in and its on ?? If so you are probably cooking at a higher temp than 220-235 recomended for low and slow briskey. For a low and slow smoke it is better to have something that you can controll the temps.

     Looking at the video that brisket looks real good.
  9. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member


    Hi David, Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
  10. davidlsi

    davidlsi Fire Starter

    You are correct it is just on...

    But the temp yesterday seemed to be a steady 225 - 230
  11. squirrel

    squirrel Master of the Pit OTBS Member

    Welcome aboard David!
  12. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

  13. davidlsi

    davidlsi Fire Starter

    That is an after market, but it has not been calibrated.
  14. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Hi David and welcome to SMF. I just read thru the post and everyone has covered the issues you faced. I will say that I pull my chickens at 165 and will crisp the skin on the grill but for me 190 is pretty high temp.  Not saying it is wrong but I have had them dry out pretty bad at that temp. Glad you are enjoying your new hobby
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hello again, David! Glad to see you're back and trying new things already...dang, you'll be hooked soon, if you aren't already! LOL!!!!!!!

    I dropped my thoughts in among your questions in bold italics:
    BTW, the ribs and yard bird look pretty darn tasty from where I'm sitting!

    Enjoy, my friend, and by all means keep on smokin'!

    Last edited: Oct 12, 2010