My First Smoke

Discussion in 'Beef' started by policecom, Dec 8, 2007.

  1. Well, I finally got a brisket going in my Smoke Vault. First smoke. I sure hope I am doing this right. It's been in almost 5 hours and I just checked...it is showing 125 degrees on the meat thermometer. Does that sound right?

    I am ok taking my time doing this. Just want to make sure it sounds like a normal smoke [​IMG]
     
  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Sounds like you are off to a good start [​IMG]
     
  3. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Just don't get discouraged when it hits the plateau, just hang in there
     
  4. Ok, I am waiting for that too. Just seemed to be climbing really slowly. It is looking darn good in there though!
     
  5. glued2it

    glued2it Master of the Pit

    Like balckhawk said, Just keep the temp steady! it's done when it's done, don't try to speed it up. Your doing just fine.

    edit: if your lookin' it aint cookin'!
     
  6. Do I keep the wood chips coming the entire time? Or is there a point I stop adding the chips
     
  7. glued2it

    glued2it Master of the Pit

    Just keep the smoke thin and blue and not billowing. but yea you keep the smoke going. The smoke ring will stop forming at 140º but the smoke flavor will penetrate the whole time.
     
  8. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Keep the smoke coming until you hit 145F. After that, it's ineffective. Please take pics if you can.
     
  9. Thanks for the tips. I am going to go out and check on it. It is looking really good[​IMG]
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Sounds good Policecom that's a great smoker enjoy!
     
  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Patience is a virtue that is hard to learn but will come with time. Sounds like your on that learning curve that hit me also but hit is soooo worth it!
    Hope all is well and post us a little q-view when ya can.
    Thanks[​IMG]
     
  12. squeezy

    squeezy Master of the Pit OTBS Member

    What temp is your CCSV at?
     
  13. buzzard

    buzzard Smoking Fanatic OTBS Member

    congrats on your first smoke! your are now addicted. do not fight it....just go with it.
     
  14. seaham358

    seaham358 Smoking Fanatic OTBS Member

    What!! No pics???

    How did it come out...
     
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks awesome!! Way to go policecom![​IMG]
     
  16. glued2it

    glued2it Master of the Pit

    Well how did it taste!
     
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Very nice looking brisket, congrats !!!

    So, are there any leftovers?
     
  18. big-fokker

    big-fokker Meat Mopper

    Very nice for your first time[​IMG] How did it look when you sliced/pulled it?
     
  19. squeezy

    squeezy Master of the Pit OTBS Member

    That brisket looks great ... but that smoker is just too clean! [​IMG]
     

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