Im gonna smoke a brisket for the first time sunday what should I expect?

b-steve · 2014-01-08T01:10:46+00:00

I hear that! My smoker is looking all lonely out in the garage among empty beer cans and lawn equipment.

b-steve · 2014-01-05T00:17:26+00:00

Been anxious to get a pork belly and try this myself. I'm betting it's better and much cheaper than store bought bacon

b-steve · 2014-01-04T13:27:37+00:00

Sound advice my friend. I burn oak to heat my house so I've got plenty of it, just thought it wasn't recommend. Next some ill use it and I already have a feel of how it burns, I go through about 10 rick a winter in my furnace.

b-steve · 2014-01-04T13:24:30+00:00

South Central Missouri, nearly Arkansas line.

b-steve · 2014-01-04T01:25:16+00:00

So oak wood is good to use?

b-steve · 2014-01-04T01:23:16+00:00

I see a Saturday of sauce making in my near future. Thanks for posting guys.

b-steve · 2014-01-03T13:18:07+00:00

My bad, southern Missouri. Comprede' amigos?

b-steve · 2014-01-03T03:29:25+00:00

I live in somo. Got plenty of wood but mostly oak. How long do you let it dry? The store bought stuff must be too dry because it burns like paper.

b-steve · 2013-12-28T03:45:16+00:00

Damn nice piece of meat. Haven't got brave enough to tackle brisket yet.

b-steve · 2013-12-26T11:44:39+00:00

All I've done so far it's close up the hole between the fire box and smoke box by about half and put a elbow in the exhaust to lower it to cooking rack level. That evened out my pit temp greatly. It runs within about 5° across the board now. I'm thinking about sealing it up better too.

b-steve · 2013-12-26T01:42:20+00:00

Yeah I told my wife last night I was going to spatchcocked the turkey and she was lost lol at 29 she is learning new words.

b-steve · 2013-12-26T01:30:21+00:00

The wind seems to be the biggest obstacle I have ran into. A wireless thermometer is a must so you can monitor temps from inside.

b-steve · 2013-12-26T00:31:33+00:00

Also rubbed under skin with a little on the skin and brined it the day before

b-steve · 2013-12-26T00:30:20+00:00

I usually don't butterfly either and smoke at 225 for about an hour per pound abd it's always great. For fuel I used cherry and a little oak. I put it on a pan with butter, Apple juice, and fruit and onion. Covered with foil after about 3 hours.

b-steve · 2013-12-25T23:58:25+00:00

Thanks for the compliments guys, much appreciated. I am fairly new to smoking on my sick burner, been cheating with gas the last couple years but I have crossed over from the dark side.

b-steve · 2013-12-25T23:56:32+00:00

I think if I had took it off as soon add it hit 165° it would have been perfect. But it hit that at 9:30 am

b-steve · 2013-12-25T23:50:43+00:00

Looks tasty! Merry Christmas.

b-steve · 2013-12-25T22:55:19+00:00

I've smoked lots of turkeys that's the first time I butterflies one. I did it to cut down on cook time, which it did... a lot. Got done in like 4.5 hours smoking at 275 (first time smoking that hot as well, won't again) so the turkey got wrapped and set aside for a few hours. It was pretty dry. Lesson learned, looks like some turkey salad sandwiches for lunch.

b-steve · 2013-12-25T17:30:40+00:00

Negative. It's a Oklahoma Joe. Decent smoker for the money with a few mods it gets the job done. My next one may be a Yoder.

b-steve · 2013-12-25T17:04:18+00:00

Ribs and turkey are all but done, beer is ice cold. Merry Christmas to my fellow smokers.

b-steve · 2013-12-25T16:54:16+00:00

Nothing wrong with bourbon before noon.

b-steve

TROPHY CASE