Rookie Call

[Qhristoher]

Just checking in here from the Buffalo, NY area. Is this how "roll call" works?
38' Big Horn Offset got seasoned last week for the first time. yesterday I ran my first brisket point and it was horrible. My guests liked it, but they could have just been being polite. Its not what I wanted for an end product. Flavor was great, texture was not. Had some trouble keeping the temp stable. Using multiple bags of wood chunks. Apple and Hickory. So I am here on SMF to see some guidance so i can execute a proper brisket in the future.

 

[Geebs]

Welcome, fill us in on some more details on the cook and im sure there will be plenty of advice. Was it too tough? What internal temp did you take it to? Did you wrap it? etc...

 

[tropics]

Welcome to SMF
What was the IT internal Temp of the meat?
Most of us cook till it is 195 °F to 205°F at 195°F start probing I use a tooth pick when it goes in smooth,like a hot knife in butter it is usually super tender.
Richie

 

[Qhristoher]

Had some trouble keeping the temp constant. Up and down quite a bit for the first 4 hours.
It was only the brisket point. I injected it. Rubbed it with mustard, then a rub I threw together. It was on the smoker from 8:30 a.m. I wrapped in foil around 1:30. And I took it off to rest around 4 p.m. Spraying with apple juice and pineapple juice cayenne mist.
The offset smoker i have works great, I love it. But could use some help regulating the heat for 12 hours.
Kingsford charcoal tower to start. Then fed it apple, hickory, and pecan chunks all morning and afternoon.
Brisket was tougher than a 2 dollar steak.
My guests liked it, but it wasnt up to my standards at all. They were probably just being polite. Or were very hungry...

 

[Geebs]

Did you have a temp prob in the meat at all or check them temp when you took it off? Brisket is a beast in its own, super tough if its undercooked and dry and crumbly if over cooked.

 

[Qhristoher]

Regretfully, no. I did not. But I did wake up this morning and buy a two probe digital thermo from amazon. delivers Wednesday. running the offset again this saturday. Might just do a shoulder, ribs, sausage, and some chickens. Before i go buy a 15 lb. packer, I want to get some more confidence.

The minion approach work with offset barrel smokers? I just read about it.

 

[Jmt]

Welcome! I'm fairly new myself. Kudos for taking on brisket so early. I'm working up to it. Did chicken first, then a pork shoulder. Good luck!

 

[SmokinAl]

Welcome aboard!
Glad to have you join the group!
Al

 

[gary s]

Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.


Gary