Weekend Smoke

[magnum3672]

So, I'm going to be smoking this saturday with a friend.  I believe we'll be doing a brisket (I've smoked a bit before and have gotten the handling of my smoker down at this point).

If anyone has any helpful tips I'd be really appreciative.  Or even some recipe's would be nice.

I have an electric barrel smoker.

 

[SmokinAl]

Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  Be warned that brisket is one of the toughest cuts of meat to smoke successfully, that being said there are a bunch of ways to smoke brisket. I would advise you to use the search box & type in "Brisket", hundreds of threads will come up with all different ways to smoke one. Read all you can then decide how you want to do your first one. Then when you do it, let us know how it turns out with Q-view of course.

 

[magnum3672]

I'm a couple steps ahead haha.  I have been on the search for a while and found one I like.  Turns out though that my big brisket moment isn't until the weekend of the 6th (2 weeks) so I'll probably practice on at least some ribs before then.  I might even break out some of my venison and try my hand at sausage and jerky!  First I need to find some different chips (all I have is mesquite).

Luckily I live in a pretty well populated area with lots of grocery stores and some butchers so finding quality meat shouldn't be a problem. 

 

[beer-b-q]

Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

[font=Arial,sans-serif]Tips for New Members:[/font]

1. 
   Be sure to put a general location on where you are located in your profile this helps us when answering questions you might have.
2. 
   When posting your smoking adventures be sure to post plenty of Qview (Pictures).
3. 
   Get a good Probe Thermometer as We Smoke By Temperature NOT TIME.
4. 
   A good choice for a remote dual probe thermometer is the Maverick ET-732
5. 
   If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
6. 
   If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience more pleasant...

 

[tyotrain]

 

[magnum3672]

Is there a cheaper alternative to a thermometer?  80 bucks is a bit high for a newbie

 

[thebarbequeen]

There was a very good thread just this last week. http://www.smokingmeatforums.com/forum/thread/105428/instant-read-thermometer-advice#post_619841     There are plenty of alternatives, but you should have a decent oven/probe type, like the maverick, or I use thermoworks, which is the same as a bunch of other simple probes (taylor, etc); and a good, fast reading therm.  I really love my $19.00 quick reading probes from thermoworks, if you're on a really strict budget it would tide you over very well, until you pick out your next one! 

 

[magnum3672]

 

If that is the one you have looks like it dropped in price!  I will definitely pick that up for that price.

Thanks for all the help!  I was initially wary of an online forum for anything because the only forums I usually frequent are for video games and the people who use forums in that industry are very childish, even the adults!  So thank you very very very much for making me believe in people again too haha

 

[magnum3672]

Q-VIEW! here's a some pics of my first fattie, some jerky I made and my smoker

First is my Master Forge Electric Dome smoker.  Works really well.  I need to replace the thermometer but it seems pretty accurate for a gimme.  Next is some Venison Jerky I made yesterday (a lot is missing, I couldn't help myself!) with some soy sauce concoction I got out of a book and smoked it over hickory.  Then my delicious delicious fattie, with slices missing!  Just a basic breakfast sausage (I think it was bob evans brand or something) wrapped around Jarlsburg cheese (think swiss if you don't know) and some lunchmeats (ham and salami) slathered in BBQ sauce to finish because it sounded good.  Turned out so well I think I'm going to have to figure out a way to make these on the camping trip I'm doing in a couple months.

 

[SmokinAl]

They both look real good, Magnum, That therm looks like a good deal too. It appears to have a button on it for calibration, that is a nice addition.

 

[jared101]

Man, it looks great.  I am looking forward to trying my first fattie also.

 

[oldschoolbbq]

  Magnum,be patient,I mean turtle patient. Compute time at 1.5hrs. per pound of meat,set your meat ON A PREHEATED Smoker;place brisket in andclose the lid, NOW,leave the lid closed until the computed time is at hand,then check tenderness.

  Don't waste all that heat.pressure and moisture.the more you look the longer it will take. I know a lot are saying to cook by temp., and can be done with a probe therm.,but I have found that poking a brisket releases all the juice.Cook at 200* to 225* and keep you lid shut and you will end up with a wonderful piece of meat

Have fun and...

 

[magnum3672]

Is that for just a flat cut or a whole brisket?  Or both?

 

[oldschoolbbq]

   Magnum, that is for a whole Packer,although it would work with the Flat, but you will be missing the Burnt Ends

. The Flat will be more expensive by about a dollar per pound

.

   You said you are on an Electric Smoker; I have just cut some wood for Soafung and have some sawdust you could use in an AMNS

.

   PM me if you need some,I use all hard wood sticks , and don't use the dust or chips.I would be glad to do a little trade for something(mine doesn't cost anything but postage, so keep that in mine,don't go out and buy anything maybe a little of your fav, rub? With the economy, we can't be spending too much.(Thank you Uncle Sam)

   Have fun and...

 

[magnum3672]

Don't have an AMNS yet.  I need to wait a bit and save up some cash.  Which will be hard with all the sweet bbq I want to make.  Probably by the summer I'll have one and I"ll get the Q-View goin and really get into cooking. (My summer job makes up 80% of what I make so this time of year I'm hurting as a poor college kid)