Hey all! Just been getting started in smoking. I bought a Brinkmann Gourmet smoker as a start. So far it's been a lot of reading, learning, and taking notes. I did my first smoke of a couple of chickens. One injected with clarified butter and rubbed with Montreal Chicken and the other injected with a mixture of clarified butter and Arizona Gunslinger, then rubbed with Arizona Gunslinger and a 5 pepper mix. Both turned out great! I was amazed how tender it was!
My neighbor is a meat cutter at a higher end market, so he keeps an eye out for deals for me. My next attempt (which was probably foolish) was a brisket. That's the real reason I wanted a smoker! Started with a small one at just over 4lbs. The rub was a simple recipe of:
Anyway, I've got another cryo sealed in the freezer, but this one is about 10 pounds. Think I'll have to split this one to fit it on the smoker. Also, this one is Prime, so I hope I don't screw it up. I've read that lower final temps are the place to aim on Prime cut briskets. Any comments on that? Anyway, a little rambling here, but thanks for all the good advice!
Kent
My neighbor is a meat cutter at a higher end market, so he keeps an eye out for deals for me. My next attempt (which was probably foolish) was a brisket. That's the real reason I wanted a smoker! Started with a small one at just over 4lbs. The rub was a simple recipe of:
- 1/4c Kosher Salt
- 1/4c Brown Sugar
- 1/4c Paprika
- 1/4c Chili Powder
- 1/4c Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Tony Chachere's
Anyway, I've got another cryo sealed in the freezer, but this one is about 10 pounds. Think I'll have to split this one to fit it on the smoker. Also, this one is Prime, so I hope I don't screw it up. I've read that lower final temps are the place to aim on Prime cut briskets. Any comments on that? Anyway, a little rambling here, but thanks for all the good advice!
Kent
