Poor Folk Smoker Brisket #2

Discussion in 'Beef' started by shea561, Feb 1, 2010.

  1. Poor folk smoker at it again.....

    All I got is pics of the finished good's this time...

    Cooked a tad long imo but still very tasty.
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Hey it looks like the brisket came out really good to me and who really cares what the smoker looks like anyway??
  3. gregzee

    gregzee Smoke Blower

    Brisket looks good, and i used to own a fiesta just like that. I even smoked on it a couple times.
  4. Thanks man.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking Brisket...[​IMG]
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks good to me.
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    The most important thing is that it tastes good to you and your family. Everything else is a bonus
  8. Hey thanks a lot guys [​IMG]
  9. Good looking brisket!!
  10. scubadoo97

    scubadoo97 Smoking Fanatic

    looks really good. [​IMG]

    Before I got my smoker I did a full packer brisket on my Weber grill. Cooked in on indirect heat at 225-250 and had a lot of wood smoking over the direct heat side. Got good results like you did. Not as smokey as on the smoker but had a good smoke taste and was tender and juicy.
  11. desertlites

    desertlites Master of the Pit OTBS Member

    I think thats a fine looking piece of meat there,and as far as your cooker-if it ain't broke who gives a heck! nice job man!!
  12. pandemonium

    pandemonium Master of the Pit

    nice job!!! i need to try a brisket, i have only done strami
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What temp did you take it out? Details please?
  14. Same recipes as my first brisket which was a little better imo (at least in the appearance form) http://smokingmeatforums.com/forums/...ad.php?t=87423

    -Creole butter
    -Garlic Salt
    -Black pepper

    -McCormick Grill Mates Steak rub
    -Special oil

    -Kingsford Briquettes
    -Water soaked hickory chips
    -Bowl of water with a hint of the steak rub for a little steam

    -Roughly 13-14hrs between 220-235 degrees

    Meat temp:
    -Roughly 195 degrees
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man the poor mans smoker does it again. Looks just as good as the last one. Points for working that grill smoker. [​IMG]
  16. treegje

    treegje Master of the Pit

    it is not how you smoker looks ,but what comes out of there that counts
    excellent job [​IMG]
  17. gene111

    gene111 Smoking Fanatic

    Looks Good!!
  18. Thank a lot guys.

    One of these days for laughs I'm going to give her a makeover. but that's for another thread lol

    Was going to put her to action with ribs today but have rain coming. So tomorrow it is.

    Thanks for the compliments guys. Its nice to get feedback. Keeps ya motivated.
  19. smokaholic

    smokaholic Fire Starter

    Before I got my new braunfels barrel (35bucks at garage sale) I used a sunbeam gas grill that was more rust on the outside than anything. Had to start the fire with a long fireplace match or loose eyebrows. To smoke stuff I would have to turn the right side off and left side as low as it would go and put a tinder box with soaked apple or hickory over it. Then it would still get to hot so I found this miniture pail my wife uses for candles and stuck it under lid to get about an inch gap to let enough heat out but still keep it 225. Id like to see Myron Mixon do that :) I figure if I can smoke ribs on that POS I can smoke em anywhere. Love your grill its whats called personality plus according to my wife :)
  20. lol good stuff man. Myron can't hang lol

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