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Well....here's to smoky meat!!!

pkgal95

Newbie
4
10
Joined May 24, 2007
Hello Everyone,

I guess I'm about ready to give it a wing. I purchased a Char-Broil Silver Smoker, and I will be doing my first brisket Saturday. Lot's of questions, and I'm sure I'll get some help here. I did the e-course, so I have a basic idea how to start. Hopefully this will become a way of life. There seem's to be, almost a sub-culture, of people who love to smoke meat, rather than the 20 minute weekend gas grill hotdog, which I still do for the kiddies. Anyway, glad to "virtually" meet you all, wish me luck!!!!

-Pete
 

smokewatcher

Meat Mopper
267
18
Joined Aug 31, 2006
Sounds delicious already. Good luck with it and show us some pics. It is definitely a lifestyle you'll love.
 

jts70

Smoking Fanatic
OTBS Member
805
10
Joined Mar 12, 2007
Welcome Pete. Yes, is WILL BECOME A WAY OF LIFE!! Very habit forming.

Lot's of great advice and folks here
 

wvsmokeman

Smoking Fanatic
OTBS Member
925
11
Joined Sep 17, 2006
Welcome aboard! You will become addicted and it's a good thing. Don't forget to post some pics if you can.
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Welcome to SMF Pete ... you have come to the right place!

Ask away
 

hillbillysmoker

Master of the Pit
OTBS Member
1,078
10
Joined Feb 7, 2007
Welcome to the forum Pete. It is nice to have you here. Please feel free to share smoking adventures, ask questions, gather knowledge and whatever else you're comfortable with. Have fun.

Bill
 

ron50

Master of the Pit
OTBS Member
SMF Premier Member
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Joined May 14, 2007
From one newbie to another, welcome.

Ron
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Welcome Pete -

Briskets pretty easy as long as you remember LOW AND SLOW! Smoke will be about 1-1/2 hours per pound at 225°-250° F unitl you reach an internal temperature of 200° to 205° F.

I like to cook my brisket to around 160° -165° F internally without foil, then finish my brisket by wrapping it in double layers of foil until the internal temperature is between 200° to 205° F.

Don't forget about the Smoking Plateau. If the temperature stops rising at around 150 - 160 ° F don't worry - wait it out it will start to climb again after a few hours.

Good Luck!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Debi is right on with her advice ...ya can't go wrong!
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
welcome to SMF... lots of people to help you out with your new found addiction i mean hobby..lol
 

wvsmokeman

Smoking Fanatic
OTBS Member
925
11
Joined Sep 17, 2006
There is a forum labeled General Discussion for non specific questions.
 

hawgheaven

Master of the Pit
OTBS Member
2,848
16
Joined May 5, 2007
Welcome aboard Pete!

You have come to the right place for all things smoked. Have fun, good luck and take pictures!
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
197
Joined Jul 7, 2005
Welcome to SMF, Pete- glad that you joined us.

Check out the Beef forum, there is a thread there that's all about briskets!

Enjoy!!
 

ozark rt

Meat Mopper
OTBS Member
290
13
Joined Jan 25, 2007
Welcome Pete, you've joined a forum full of very knowledgeable people who are willing to share if you'll ask. There are a few modifications, linked below, I made to my Silver Smoker that really made it more efficient and generally made my smoking life easier. You also might consider using the Minion method of fueling your smoker. This works especially well if you use a char coal basket. Anyway remember to be patient, ask questions, & have fun.

Silver Smoker Mods: http://www.smokingmeatforums.com/for...ead.php?t=1922

Minion Method:
http://www.virtualweberbullet.com/fireup2.html#minion
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
PKgal


The forums are set up in topics such as beef, pork, sausage etc. if you don't find it fits there there is a general discussion forum.
 

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