New to smoking meat.

[Cass273]

I love grilling and I've always wanted to learn how to smoke meat. This is my second time smoking meat the first time I had some one helping me on and off through out the day.
I'm smoking brisket today I haven't done everything right so far but I'm hoping it turns.
I cut the fat then I put the rub on but I didnt let the rub settle from what I understand your supposed to pet the rub sit for 2 hours.
I will try to update this post throughout the day any advice you guys can give me I would appreciate it.
Thanks for reading and I put a pic of how I cut the fat let me know what you guys think.

 

[WaterRat]

Welcome! You'll be fine with the rub, no worries there, yeah, might be a touch better if it sat (debatable) but you're OK. Maintain your heat and just let it go, gonna take a long time, make sure to probe it for tenderness - you should easily be able slide a thermometer or toothpick in. Also, don't bother soaking your wood chunks in the future it doesn't do anything for you, takes time, and gives you one more thing to clean up. Good luck!

 

[Cass273]

I read that soaking the wood chunks will help make the last longer and I usa a electric smoker so the wood chip holder isn't very big so I thought it would help so I would have to put more chips in there so much.

 

[RiversideSm0ker]

Welcome aboard and good luck with your brisket smoke. You chose the most challenging piece of meat possible for your first attempt. Kudos to you for jumping in feet first.

George

 

[Cass273]

Damnt I didnt know it was the toughest I chose it just cause it can be so good. Lol

 

[Cass273]

I read that you smoke the meat at 225-240°F and if I am right should I keep re filling the water because water boils at 212°F?
Sorry if it's a dumb question I have a theory that the water helps cooks and keeps it moist but I want to be a guy that people want to grill for them.

 

[gmc2003]

I read that you smoke the meat at 225-240°F and if I am right should I keep re filling the water because water boils at 212°F?
Sorry if it's a dumb question I have a theory that the water helps cooks and keeps it moist but I want to be a guy that people want to grill for them.

Using water is a personal choice and is also dependent on what type of smoker your using. I smoke with a WSM and don't use water. Others use the same smoker and use water. It's all good, neither way is the right way or wrong way. Water isn't going to help you cook you meat, but what it will do is help stabilize your smoker's temp(if needed). One drawback is that if your using coals it will also take more energy(burning coals) to get there. Yes soaking the chips will theoretically make the chips last longer. Why you ask? because they first have to dry out before they give off any real smoke. Basically all your getting with soaked chips in the beginning is steam. Which I don't want in my smoker.

Cass if you list the type of smoker your using and your location we can be more direct with our answers to your questions. Good luck with the brisket and as stated above it is one of the hardest cuts to smoke properly.

Chris

 

[Cass273]

Thank you guys for your info and your help I appreciate it and I'm using an electronic smoker with a dual grill (gas and charcoal) and I live in Appleton Wisconsin.
I will attach a pic of my grill and final product of my Brisket. The brisket is good but I was hoping to make it fall apart tender.

 

[SmokinAl]

It sure looks good from here!
To make it fall apart tender it needs to be foiled & cooked to a higher temp, with some liquid in the foil.
That will braise the meat & make it so you can pull it instead of slicing it.
Al

 

[gnarlykaw]

I started out on a Smoke hollow electric smoker, its a learning curve for sure! My brisket on this unit took 14 hours! Mustnhave filled the wood chip pan ten times!
GMC is right, wet wood chips do nothing for the cook, just keep an eye on the water pan.

Have fun with it!