Second smoke, first brisket.

Discussion in 'Beef' started by suzika, Jul 18, 2011.

  1. suzika

    suzika Newbie

    Hey y'all.  I smoked my first brisket today a ten pounder. This is only the second time i have used my smoker which is a red ECB that I got on clearance for 25 dollars. 

    I have seen that a lot of folks have a hard time getting their ECB up to temperature, but, I had a hard time keeping it at a lower temp and the brisket cooked a bit quicker and drier than I liked.  I have done no modifications to the ECB at this point, as we are using it as a standard grill as well.

    The smoke flavor was not nearly as pronounced as I wanted, either.  I used hickory chips in foil packets, and replaced them several times during the cooking process.  My porch, and clothes all smell awesome, the meat not so much.

    So, any hints on how to get a better lower temp and better smoke penetration?
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]     Glad to have you with us!

    Sounds like you built too big a fire. You should try the minnion method for more consistent temps. Wood chunks next to the charcoal will produce good smoke.
  3. suzika

    suzika Newbie

    Is figuring the fire needed just a matter of trial?  The first time we smoked, the pork butt and chicken got a great smokey flavor but, the fire died out before it was done so I had to finish in the oven. 

    This time, obviously it cooked okay, but, the smoke wasn't there. 

    My husband is from Texas originally so this is a labor of love from me to him, I want to learn to  cook the food he grew up with for him.
  4. flash

    flash Smoking Guru OTBS Member

    Well, I am going to assume this is a Charcoal smoker? One, I would not use a foil packet if it is for you chips. Two.....I would switch to chunks over chips. Three....were you using water in the water pan? Not using any water would of course, drive up your temps.

     And as Al said, maybe too much charcoal to begin with. Most times 1/2 to 3/4 pan load is enough and the Minion method does work.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    What Al said, Welcome. [​IMG]
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I agree with the others you may only need to add a few pieces of charcoal to get going on the minion method or check your door vent
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good luck, Suzika. Hope you find the help here you need.Us Texas Boys are a handful.LOL

    Have fun and...

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