Newbie from New Jersey

Discussion in 'Roll Call' started by lakai84, Mar 15, 2010.

  1. lakai84

    lakai84 Newbie

    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!
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

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

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    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
     
  4. treegje

    treegje Master of the Pit

    Welcome to the SMF, We are glad to have you onboard
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    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!
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. [​IMG] Is that your major?
     
  7. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    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
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Diego. Glad you joined us.
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Welcome to the SMF you are going to love it here. Lots of info and lots of good people.
     
  10. etcher1

    etcher1 Master of the Pit

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  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    [font=&quot][/font]

    [font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

    [font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/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]

    [font=&quot][/font]

    [font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

    http://tinyurl.com/yjm4xkh
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    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
     
  13. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color]!!
     

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