Successfully smoked a brisket !!!

[Kevin]

This is the first time I've smoked a brisket and it turned out great! Well I haven't actually eaten any of it yet, but it's lunch today. I started it last night at 6pm and got up several times to add more charcoal and wood chips. I used Pecan. Amazon actually has big bags of pecan chuncks for around $5 a bag.

Anyway, I have a Weber Smokey Mountain. I've had it for probably 4 years and I'm sorry to say I just don't use it as often as I should. But they are very efficient and the smoker fits together pretty tight. No smoke leaks out where it isn't supposed to at least. I've gotten very good at smoking turkey and salmon. But like I said, this is the first brisket.

There is another forum, Texas BBQ Forum. It's pretty interesting, there are some guys over there who build their own smokers and BBQ pits. But there is also a lot of good knowledge about tips on smoking. I spent some time reading about brisket and voila! Lunch.

It's for sweetie for Mother's Day.

 

[Tallbald]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

 

[Acorn]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

GROAN!

 

[powder smoke]

My son in law brought me up a nice brisket he raises beef critters Holsteins. It's in the freezer
and been contemplating smoking it. Texas BBQ forum is something I'll check out!
Thanks. ps

 

[Kevin]

Tallbald, I'm sure with a little practice you can keep that turkey lit.

And yes, the Texas BBQ forum is pretty nice. No cussing and lots of pictures. It's not so active but past threads still have good info.

 

[Ale-8(1)]

I tried to smoke a turkey once. But I couldn't keep it lit.

Beat me to it!!!

:mrgreen: :mrgreen: :twisted: :mrgreen: :mrgreen:

 

[Kevin]

It was brisket tacos for lunch. The meat was fall apart tender. I took it off the smoker and wrapped it in a towel in an ice chest. 3 hours of resting and it was still too hot to touch.

I am so happy! My wife, who doesn't care for smoked beef liked it. The pecan gave a really lightly smoked flavor.

Wow! That's all I can say. I hope everyone else is having a good Mother's Day, if you make a big deal out of it.

 

[GP100]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

Try some Mary Jane stuffed in the cavity first.. That'll help..

Gives a whole new meaning to Turkey "pot" Pie.. :lol:



Thank you. I'll be here all week.

 

[Ale-8(1)]

Try the veal.

Tip your waitress.

 

[Wyandot Jim]

Sir,
You are now in Texas. We don't put a brisket on a grill/smoketty thing

This is what we use. It is a pit. Not some Yankee thing that you use to cook hot dogs on. :wink:




Naaaaaaaaaaaa Just pushing your leg. Let us know how it turns out and we want pictures. A brisket is the hardest piece of meat to get right. All the Smoke Masters will tell you that. :wink:

 

[Kevin]

Jim, is that a bottle of propane I see in the background???

And yes I know, I'm looking at different grills or offset smokers right now. One reason I smoked this brisket was to try and help me decide what sort of type of cooker I want or need.

TEXAS: Both my wife and I could not be happier living here. We got to talking today about different BBQ in different states. And we both agree Texas has some of the best BBQ.

You're smoker is pretty nice by the way, Jim. That's the style I've been admiring. Some of the best grills and smokers are hand made right here in Texas, ya know.

 

[Wyandot Jim]

Jim, is that a bottle of propane I see in the background???

Yep That is what you use to get the wood started.
This pit is used for BIG get togethers . This one you pull behind a truck. If you get one to big they are way to hard to move around and use a bunch of wood.

 

[wolfsong]

You can make a smoker out of anything. Even mud. All you need is a contained enclosure, a source of heat, a way to regulate the heat and air flow, meat, and wood chips to give the smokey flavor. Wet smoking is another variation. Oh, and time. You definitely need time.

To me, the preparation of the meat is the key. Marinades, rubs, glazes, sauces, seasonings - if it ain't good going in, it ain't good coming out.

 

[Colonialgirl]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

DANG !! :roll: :roll: :roll: :roll:
Beat me to it !! :evil: :evil: :evil:
:lol: :lol: :lol: :lol: :lol: :lol:
:wink: :wink:

 

[Chuckbuster II]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

The real trick is finding a paper large enough to roll it in....

 

[GP100]

Sounds great and I wish I had the skills it takes to do what you did.
I tried to smoke a turkey once. But I couldn't keep it lit. Don.

The real trick is finding a paper large enough to roll it in....

True.. I don't think Zig Zag makes anything that large..