Had enough Syria? How About Helping Me Smoke My First Beef Brisket?

self | sept 7, 2013 | beebuster2000

[beebuster2000]

5;30am and we have lift off. thanks all for the great suggestions.

[magglepuss]

Have smoked brisket over several types of wood. I prefer pecan for brisket and when smoking jerky, but that’s a whole nother thread.

[Ace the Biker]

You are absolutely on target. It will get all the smoke ring and flavor it needs in four hours, wrapping it in foil keeps it wet and cooking in its own juices. will be tender as can be. plus you can relax and won’t have to keep adding wood chips after that.

[rabidralph]

Here's a thread from 2008, featuring Eastforker, walking us through his brisket adventure. Good luck with yours!

[rabidralph]

Anything else to add?

[rabidralph]

I make a jerk turkey in my smoker every Thanksgiving and I add some of the leftover jerk sauce to the pan stuffing to add a little flavor.

[TexasCajun]

If you have room, you always need a few links of sausage that are ready in about an hour or so to snack on.

...baby back ribs take about 4-5 hrs, Nice little appetizers while waiting on that big brisket.

When you upgrade, you'll want room for a couple of beer-can chickens too.

And when you do upgrade, make it a wood burner of course.

My Pitts & Spitts home unit, just right for friends & family.

[beebuster2000]

wow nice.

4 1/2 hours into the roast. temp is good at around 200.

not seeeing a lot of smoke though. shold there be clouds of smoke or is a trickle the norm?

[Boston Blackie]

Well ... How did the brisket turn out?

[Pete from Shawnee Mission]

I am pretty far north. Haven’t tried pecan. The Chinese use fruit woods to cook Peking Duck. Its been a few years since I did much smoking or barbeque. Partly an issue of time, partly digestion.

Nowdays If I want barbeque I just take a 15 min trip to Oklahoma Joes BBQ in KC KS.

[beebuster2000]

brisket came out great.

but honestly, 12 hours of humping the smoker? was surprised that i used up so much wood chips, maybe next time just gonna throw a ribeye on and 16 mins later have just as tasty.

leftovers have been outstanding though. still got around 8 pounds of meat in the fridge.

think i ll try smoking some baby back ribs next.

thanks to all for helping out.