The Dark Side of the Brisket

[Pig Floyd]

Hi all,

New member currently in Upstate NY, but originally from NJ. I've been lurking for a while and finally decided it was time to take part in the discussion. I started smoking about 5 years ago when my wife surprised me with a WSM smoker for Father's Day. My very first attempt at anything was a smaller brisket (shown below);

after that I was hooked. I have mainly done briskets, ribs, and salmon but really want to start branching out. I will say the one thing I have tried but didn't have success with so far was the sausage... I am trying to replicate a smoked sausage I really enjoyed but thus far the results have been... well... not great.

I love hosting the neighborhood with a big BBQ but I have found myself at a severe limitation for space, so I have recently started a complete DIY build of a masonry smoker and brick braai + outdoor kitchen space project that I plan to start a new thread on in the near future.

-Scott

 

[Jeff Wright]

There is no dark side of the moon, really.....Nice looking first brisket. Welcome to the forum. Look forward to your cooks.

 

[BoilerBBQ]

Welcome to SMF. I've gotten so many ideas on here that I don't even know what to do next! If you want to try something different than what you listed, I suggest a pork butt. They are pretty easy if you have the time and are pretty forgiving, not to mention delicious. I haven't tried them yet, but there are instructions on how to make some appetizers that sound really good. ABTs and pork shots are a couple.

 

[krj]

Lmao, I literally just seen your post on Imgur.

 

[tropics]

Scott welcome to SMF!! What type of sausage are you trying to make?
Richie

 

[Pig Floyd]

Scott welcome to SMF!! What type of sausage are you trying to make?
Richie

I had had some leftover chorizo that I tried once, but I WAY over did it... by the time the temperature was right they were basically unedible (too much smoke?). The one I want to replicate though I'm trying to narrow it down... kind of tastes like a kielbasa but not certain. In any case I seem to always get way too strong of a flavor on the sausages.

 

[gmc2003]

Welcome to the site. Which size WSM do you have?


Chris

 

[Pig Floyd]

Welcome to SMF. I've gotten so many ideas on here that I don't even know what to do next! If you want to try something different than what you listed, I suggest a pork butt. They are pretty easy if you have the time and are pretty forgiving, not to mention delicious. I haven't tried them yet, but there are instructions on how to make some appetizers that sound really good. ABTs and pork shots are a couple.

Definitely will try... pork butt / pulled pork are going to be some of the first things I want to do when the new smoker is up and running.

 

[Pig Floyd]

Welcome to the site. Which size WSM do you have?


Chris

Pretty certain it's the 18"... usually can barely fit a small brisket on the bottom grate and with some vertical rib holders I can get a few racks on the top grate. The brisket tends to hang off the end and touches the walls a bit in the beginning so those usually get a little over done. The new build will have 4 grates around 2' x 2'.

 

[RiversideSm0ker]

Welcome aboard. It's good to have you in the conversation. That's a nice looking brisket you posted. Sounds like you have a pretty good footing and an ambitious outdoor project. I look forward to seeing that.

George

 

[SmokinLogs]

Welcome to SMF from Indiana! That brisket looks awesome. Good first smoke.

 

[SmokinAl]

Welcome aboard Scott!
Sounds like a great project!
Al