New Smoker!

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Iron Pony

New member
I've got a new smoker.................No, not a new rifle, a new BBQ smoker and I'm looking for tips on smoking a Beef Brisket. I have already mastered the Pork ribs. /ubbthreads/images/graemlins/laugh.gif
Let's hear em.
 
I've got the smokin' part down, but I too would like a good recipe. I've been smokin' pork butts for about a year now. Everyone says they like it, but I'm not sure if they really do or if they're just afraid because they've seen my guns... :)

Steve
 
There once was a pretty good website dedicated to the art of slow cooking with smoke and wood based right here in Arizona. There were big plans for competitions and societies and other group related activities. Last I heard it was in a bit of a tail spin, but the site may be back up now. Try a search for Barbecue or any and all of its variations, I'm sure there is exactly what you want out there some place.
 
Here's one that I have been using for years. First off, you need to be able to control the heat and keep it at 250.I cook with hikory, oak and pecan, there is also a trick to buying a brisket. The biggest ones that I buy are ten pounds or just over and they must be easily bent. Next I season them with Tony chachere's original creole seasoning (use a bunch of it) and rub it in real good. You don't have to season it the day or night before. I do mine just before they go on the pit. Put the brisket on the pit with the fat side up for 4 hrs. then wrap it in foil and leave it for another 2hrs. They turn out perfect for me every time. Let me know if you try it and like it. Good luck.
 
I have been smoking turkey's on Thanks Giving for the last several years. I did it one year and the family won't let me stop. One of the things that I do for almost every thing I smoke is use juice in the water tray. I also use red oak and maple. The only problem with maple is it burns hot.

Anyone here ever try "Beer Butt Chicken"?

Darrin
 
187coyote,
In my parts they called them 'drunk chickens' and I called them some of the best darn yard bird I ever had.

I used to smoke pork ribs and tenderloins a lot, but have not in quite a while. I need a new smoker. I've only smoked two beef briskets and was not completely pleased with either one.
 
images


Welcome to Marlboro Country! I hope you enjoy your being a smoker. I'm not one myself, but I'm hearing a lot of good things about Camels and Marlboro Reds... /ubbthreads/images/graemlins/laugh.gif /ubbthreads/images/graemlins/wink.gif

Seriously though guys, it's a good thing it's lunch time, cuz I'm needing to make a Famous Dave's run after reading this thread. Mmmmmm....beef briscut....
 
Iron Pony, for ribs I use galic pepper instead of Tony's and I smoke at 250 for 2 hrs turnning once then I put them in foil, cover with bbq sause and let them cook for another 2 hrs, They will fall off the bone and mmmmmmmmmm good. What kind of smoker do you have?
 
DougG,

I've got a Brinkman and it was one that my Dad used as a back up to his custom one. He gave it to me because I've been eyeballing her and rubbing my belly. Since I got it about two weeks ago, I cleaned her up, and put a temp gauge on her, and slapped some blank paint on her. Dad smokes with post oak, I like mesquite and hikory although his hams and pork ribs are UNBELIEVABLE! I think his smoked turkey with oak is just too much. He does not cook with a temp gauge.............he just wings it. I think that Mesquite is the best for quail and chicken. My wife worked up some rub for my pork ribs a week ago that I think is championship material. Tony's, pepper, lawry and JL Jardines, I don't know how much of each but my lips were still tingling 30 minutes after.
 
And I had to go and read this thread right at lunch time! /ubbthreads/images/graemlins/mad.gif

Well, there's a Memphis BBQ about a couple miles down the road, but Memphis BBQ is nasty. McDonalalds does a better job with their McRib. /ubbthreads/images/graemlins/blush.gif
 
Some of the best pit cooked pork I ever had was slow cooked while basting. Simple to make.

In a pot add:

2 large bottles of Italian Dressing
2 lemons cut into quarters (squeeze juice out and then put them in the pot.
2 limes cut inot quarters-do same as lemons
Add chopped celantre (at least one bundle)
Tony's Seasoning.

Put the pot on the pit with the meat so it stays hot and cooks the celantre and lemon/lime.

Baste frequently.

We cooked a whole hog this way for about 10 hours. Had beans cooked with celantre and buttermilk cracklin bread (cornbread) to go with it. Good enought to make you slap your mama!
 
Iron Pony. You better watch it or you can get as hooked smokeing meat as you can smokeing coyotes! Dont be afraid to experiment, it's kinda hard to screw up with a smoker. Well, let me back up on that one, the only thing I've found that will put a dent in things is to start cooking before your fire is hot, if there is the least little bit of starter fluid still in your coals it WILL get into your meat. I start my fire with paper and only a hand full of coals, then filler up when that is going good. Also, if you can find natural charcoal use that, it burns hotter than Kingsford but it's also just that, natural wood thats been burnt down, If you use it you dont need near as many wood chunks. If you use Mesquite, watch smokeing large cuts of meat with it for over five or six hours, you can end up with a pretty bitter wang to your meat with Mesquite. Another thing I've found If your taste runs to the real smokey side is to keep your heat on the low side for the first two or three hours then bring the heat on up from there, this seems to get the smoke taste deeper, but leaves the meat juicier. DougG brought up a good point, If your buying briskets bend those suckers, if it isnt pretty flexible you can bet it will be tougher than boot leather, good but tough. Some briskets can have over an inch of fat on them, trim this down to about a quarter inch. Your meat will be just as juicey and you'll cut your cooking time alittle. If you use a meat thermomitor dont cook your meat until you reach what the thermomitor says is rare, medium or well done, for some reason with a smoker if you go by thermomitor readings useing low heat you'end up over cooking. I've found that some where between rare and medium will get you medium, and some where between medium and well done is well done. Smoking meat takes a fair amount of time and it can be kinda frusterating cooking something that long and then end up over cooking it. Try Cavender's greek seasoning. Dont let the greek part fool you, It's a great seasoning and about all I use any more. I know your going to cook some chickens or turkey's before it's all over so let me tell you about the best secret I ever stumble over by accident, smoke your bird untill it's done and then dont eat it! wrap it up in saran wrap and then foil, throw it in the freezer for at least three weeks, four weeks for turkeys. The smoke flavor goes all the way through the bird. Their ten times better than one right off the smoker, not kidding. Anything less than three weeks just doesnt do it though, dont know why, but as a friend of mine puts it " you can put some of that on your forehead and your tounge will black your eyes trying to get to it!" the only other thing I can say is dont be fooled by what the direction say about not opening up your smoker as this will add to the cooking time, bunk. keep your fire just right and keep putting the wood chuncks to it. If mine isnt showing smoke I feed it more chunks. I dont think I've ever over smoked anything in 35+ years. You dont want smoke just rolling out of it, just a little smoke all the time. If you get serious about smokeing your probably end up getting another smoker, take a look at the "NEW BRAUNFULS" I have three of them and their the best smoker I've ever used. They will last a life time too. I"ve gone through about four brinkmans in my life time and beside you just cant put that much on one.
 
That is great advise Judah's! I knew we could get you to write more. /ubbthreads/images/graemlins/laugh.gif

I'm goint to try some beer can chicken in the next few days. In the coming weeks, I'm headed down to the deer lease in the Hill country. I have access to some land and the Owner wants the Mequite trees outta there. MMMMMMMMMMMMMMMmmmmmmmmmmmmm. I've got two Stihl Farm Bosses waiting to "Cut their teeth". Its just too hot for that kind of work right now.
 
I shared some of these ideas with a friend that just bought a smoker and he smoked a brisket over the weekend for family and friends. I told him to buy a temp gauge and watch that baby while you sip Ice Cold Beer along with the other things that we discussed here. He called me and said that it was terrific, easily the best he has ever done! /ubbthreads/images/graemlins/laugh.gif
 
Sassafras root is a must have for smoking. I use hickory and half-way dry sassafras roots. You will need a backhoe, dozer, or large tractor to pull up the sassafras trees. Anywhere from a week to a month of drying time works well.

Jack
 
Iron Pony if you are using mesquite wrap in foil after about 2 hours unless you like a LOT of smoke flavor. Hard to mess them up other than that. Just make sure everyone drinks plenty of beer before you serve dinner.
 
Hey Pony- Did you try that beer butt chicken? If so, did you like as much as I do?

I keep meaning to try a Fosters up a turkey. /ubbthreads/images/graemlins/laugh.gif

Darrin
 
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