- Oct 5, 2006
I am new to the forum and a only recently started smoking my own meat. I come from family with a culinary background so I am not completely stupid when it comes to smoking. In fact my uncle is in the smoked fish business. Last night I did my first smoking-a 5lb brisket in my home made metal garbage can BBQ/smoker It came out pretty good for my first ever smoke. I am going to adjust the rub to my taste for next time as I followed a recipie that I feel can use a little tweeking. The flavor and texture came out pretty good and I got a solid consistant grey color throughout. I would have gone a little more rare but I need to keep others in mind on this. My question is what should I do and what should I not do to promote a good crust and smoke ring???