Newbie from New Jersey

[lakai84]

Hello!
My name is Diego...I'm a freshman in college and just recently became a lover for smoking meat. I started out about a month ago using a cast iron smoke box....just recently bought a Brinkman Smoke N Grill. How often do you see a 19 year old passionate about smoking meat? Well especially up here in NJ not too many. Last week I used my brinkman for the first time and did some beef jerky with London Broil, marinated overnight and smoked for about 5 hours around 170 with some hickory chunks. I bought a small brisket for 5 dollars to try out tomorrow. Any suggestions? I've heard its one of the more difficult meats to smoke. I figured it wont be a big deal if i mess up cause it's small. Shoot away any tips!

 

[rdknb]

welcome to SMF, sounds like you will like it here, look forward tot seeing your smokes

 

[pineywoods]

Welcome to SMF glad you decided to join us. You'll find lots of good info here and some great recipes too. Heres a link to a thread on a basic brisket smoke follow it and I'm sure you'll have some good eating

http://www.smokingmeatforums.com/for...ad.php?t=50979

 

[treegje]

Welcome to the SMF, We are glad to have you onboard

 

[fire it up]

Welcome Diego, where abouts in Jersey are you?

For the brisket just give it a nice rub, smoke till it hits 185-190 (wrap in foil at about 160 if you desire) then wrap and allow to rest in foil and wrapped in a clean towel and placed into a cooler or turned off oven for at least an hour.
Slice and enjoy, be sure to go across the grain. Oh and make sure you spritz the brisket as it smokes, I like to spritz every hour after the second hour if running at 225-250.
Also be prepared for a plateau, could only be 20 minutes or it could be a few hours, generally happens between 151ish-165ish but a smaller cut should have less or no stall time.
Good luck!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview.

Is that your major?

 

[mr mac]

Welcome Diego from Missouri! Glad to have such a young one sharing the passion!

Just like FIU stated, go with a nice rub (me, I prefer just salt and pepper) and smoke at around 225-250*. I spritz each hour after the first with apple juice and then foil (including a small amount [1/4 cup or so] of the spritz ) and take it on up to 205 for pulling.

Here's a brief explanation of the plateau FIU eluded to.

Mac

 

[irishteabear]

Welcome to SMF, Diego. Glad you joined us.

 

[rbranstner]

Welcome to the SMF you are going to love it here. Lots of info and lots of good people.

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[beer-b-q]

[font=&quot][/font]

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[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
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[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

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[caveman]

That welcome ^^^^^^^ is a tough act to follow, so I will just say, "Welcome Diego." This forum is full of great people with tons of information. Enjoy your stay & don't be nervous with the brisky. Remember, looking is not cooking. <--Harry Soo / Slap Yo' Daddy BBQ

 

[chef jeff tx]

Howdy, welcome to the SMF!!