Poor folk smoker//Brisket dinner

Discussion in 'Beef' started by shea561, Jan 13, 2010.

  1. Let me first start off by saying this all might seem obscene to most of you pro's on here (and I'm aware of that) but I'm sure you would enjoy the story and appreciate the work nonetheless [​IMG]

    We don't have what you would call or even consider the "industry standard" of a smoker. This a poor folk smoker by ALL means lol. It all started with this.....



    SHOCKED YET?

    After a good overnight marinade, off the shelf rub applied, and the poor folk smoker modified, the small 2lb brisket hit the poor folk smoker for the day.




    After it was all said and done this was my share of the poor folk smoker smoked Brisket....
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Doesn't matter what your rig looks like, from the smoke ring on that briskey it looks like you did a might fine job! You can have a rig that is worth hundreds to thousands of dollars but if ya don't know how to use it ...

    Nice work!
     
  3. Nice [​IMG]

    If it makes heat and smoke then it's a smoker to me. and that is a very nice smoke ring
     
  4. Marinade:
    -Creole butter
    -Garlic Salt
    -Black pepper

    Rub:
    -McCormick Grill Mates Steak rub
    -Special oil

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

    Anyone wanting the specs on the poor folk smoker you let me know lol
     
  5. lol. hey thank's guy. we get r done with what we can.

    I have plan's I've drawn for the smoker I am going to make but that it is a discussion for another thread.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like it turned out great. You got a nice ring. How was the taste?


    Don't knock your smoker. If it works it works.
    "That woman was sexy...Out of your league? Son. Let women figure out why they won't screw you, don't do it for them."
     
  7. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice job!!
     
  8. Amazing. Not to tender, not to tough, just right. Nice and moist too. Full of flavor. I guess that coming from me that review may be a little biased coming from me though. lol
     
  9. brohnson

    brohnson Smoking Fanatic

    YUMMY!
     
  10. Thank's guys for the compliments. I was interested in seeing what you guys thought.
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks like it does the job and thats all that matters. I'd take good tasting Q on a ugly ass smoker over average Q on a fancy dancy smoker. Job Well Done!
     
  12. dforbes

    dforbes Meat Mopper

    I think smoked brisket acctually originated from poor folks. It was a cheap cut of meat given to slaves because it was tough and the rich folk couldn't figure out how to cook it. I must say it looks like you have masterd the brisket. Nice smoke ring and it looks tender and juicey. Great job
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a good looking smoke. Did it live up to your taste expectation?
     
  14. It exceeded it (not to brag or anything, just telling you my opinion) :)
     
  15. Thank's for all the compliment's guys. Gonna see how a rib smokin goes with the poor folk smoker next.
     
  16. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    your brisket looks really good and as many have said, its not the equipment but how you use it! My first "smoker" was some crusty concrete blocks I found and a big piece of chicken wire...we still talk about that first butt; I have a pic somewhere! keep up the good work and keep the qview coming!
     
  17. meateater

    meateater Smoking Guru SMF Premier Member

    If a Ford Pinto gets me to work, the job is done. Nice looking brisket. [​IMG]
     
  18. sescoyote

    sescoyote Fire Starter

    ok dumb question here, but did you use the gas or did you end up using wood?
     
  19. Briquets for the main heat source. We let hickory chips sit in water a few minutes before spreading them across the smoldering briquets. No gas.
     
  20. treegje

    treegje Master of the Pit

    Looks Great, it has an awesome smoke ring and looks extremely juicy... [​IMG]
     

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