Newbie in New York

Discussion in 'Roll Call' started by billm, Aug 26, 2008.

  1. Hello to all,
    Just joined the forum in hopes of learning a bit of the art of smoking from all you old hands.

    I've been grilling on a Chargriller for a number of years. Just high heat, fast cooking. At the beginning of this summer I wanted to step it up some so I boutght a Chargriller Outlaw with an SFB.

    I've been reading a few books, and nosing around here for a while, but there's only so much reading you can do. I had to get out there and try my hand.

    I've been getting pretty good results doing baby backs. Each time they get better and better. I tried a small (3-lb) brisket this past weekend. Smoked for around 4-1/2 hours and got to 180 degrees. I rubbed it the night before, mopped it every hour and let it rest for a while. When I cut it open, the smoke ring was beautiful. I thought, "Hey, that wasn't so bad. What was I scared of." The flavor was fantastic, but man was it it dry and tough.

    Oh, well, I gotta try that again. Can any of you give me some insight into where I may have gone wrong? Should I have left in on longer? Was it on too long? If I'm posting this in the wrong thread, sorry. Please let me know and point me in the right direction.

  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Bill, you've come to the right place! Welcome to the forum.
    Not familiar with your unit, but someone will be along that can help you out.
  3. richtee

    richtee Smoking Guru OTBS Member

    Welcome Bill! Several things can cause that... first and foremost...sometimes ya get a bad hunk of meat. Also, did you trim all the fat off? On a smaller hunk like that I'd want at least an eighth inch of fat cap left on it. Sometimes you have no choice- the store does it. Ask for an untrimmed brisket next time..or even a packer, and split it up if that's too big. Another thing is too high a smoker temp. Try to keep it below 250°. I do mine around 225° and take them to 180-190 for slicing.

    Enjoy your time here!
  4. biggiesize

    biggiesize Fire Starter

    welcome to the group. Your thread say's new york, but your profile say's New Mexico. I've been to both, which one is it?
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Bill M.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. Keep your temps on the low side, and you might want to foil and wrap it for a few hrs. That seems to help with moisture. Good luck my friend.
  7. panhead

    panhead Smoke Blower

    welcome from a brother new are in the right place here at this site
  8. Thanks to all for the warm welcome. I found the brisket thread and some really good info there. I will try foiling or panning. Will post results there.

    Sorry, Biggie, I must have fat fingered the state when I registered. It is New York. Thanx for the heads up on that.

    Richtee: I did not trim the fat. I guess it could have been junk meat. Too bad for the first try. I think it might be me rather than the meat.

  9. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    Hey BillM!
    Welcome to SMF!
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF.
  11. pinkmeat

    pinkmeat Smoking Fanatic

    Never hurts to try again, that's the beauty of it! Welcome!
  12. flash

    flash Smoking Guru OTBS Member

    Hmmm, are you an Islander or from the main land? Lots of difference you know. [​IMG]
    Lot of Southerners don't realize there are a heck of alot of cows in NY State. We have a New Yorker down here running one of my biggest dairies. I'm a Floridian now, being kidnapped by my folks at the tender age of 3 months and brought south to Florida. Mainly from the Corning/Elmira area.
    Welcome aboard [​IMG]
  13. Thanks again for the welcome.

    Pink: I'll definitely try again. And again and again. I will get it right.

    Hey Flash: I'm an islander, though I was born in Duh Bronx. Hope you won't hold that against me.[​IMG] There's actually one Dairy Farm on Long Island.

  14. flash

    flash Smoking Guru OTBS Member

    Not at all, I am just trying to picture a Smoker hanging out the back window of a high-rise [​IMG]
  15. That's a pretty funny picture, Flash. A chimney poking out of a high rise balcony.

    No high rises around me. I'm around 30-45 minutes from the City, in the suburbs. Best of both worlds. Not too much land around my house either. They haven't said anything yet, but I'm waiting for the neighbors to come over with a plate or complain about the Q-Smell. If they have any brains, they'll come with the plate and a few beers or a bottle of wine.

  16. richp692

    richp692 Smoke Blower

    Welcome aboard Bill, huntington here.
  17. dingle

    dingle Smoking Fanatic OTBS Member

    Hey Bill, wecome to the forum from central NY! Glad you found us
  18. Who'd a thunk all these New Yorkers here. Thanx for the welcome.

    Dingle: My daughter is up in the Syracuse area this weekend with her friends and her friend's famiily.

    RichP: WOW, Huntington. Great Neck here. Very Cool.

  19. Glad to have ya Bill! I agree with everyone else. Cooker temps should be between 225 and 250. Remove the meat and foil around 190 for slicing thin. Pull or thick slice at 200 or better. Check your thermometer for accuracy using boiling water. Do not rely on the built in thermometer. Practice makes perfect. Happy smoking!
  20. richp692

    richp692 Smoke Blower

    There are a bunch of us longuyislanders here.

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