Hello all! I?m new to Smokin-It Smokers but not new to smoking briskets and other foods especially fish. I?m an ex commercial fisherman which is one of the reasons I bought the 3.5D, smoking lots of salmon at a colder controlled temp. this unit seems fairly ideal.
I have poured through past years posts on here for brisket trying to get a leg up on a successful first cook, Im using a Costco 16.5lb prime packer wet aged for 40 days which I typically find to be my sweet spot. I started out at 170 for 1.5hrs then kept the time the same while bumping up 10* increments and once I reached the 1.5hr mark at 200* I bumped it up to 235* and here it now sits until done. I plan to tinfoil boat the brisket at the stall until finished at which point I?ll pull it and let it cool to 165* while setting the smoker at 155* and then holding until I serve it for Super Bowl dinner. I?m very picky about my brisket, I like a deep smoky, juicy, tender profile. I am using chunks of post oak and cherry wood. I started off with 12oz. Of wood and then reloaded it with 6oz. more once that ash?d up. I did use the chip screen to prolong the wood burn/smoke. I?m nervous as to how this will turn out. Very nervous, as it?s my first shindig with this setup.
I was torn between getting a Lonestar Pellet smoker and this unit, I wanted the Lonestar pellet grill for the smoking function of brisket alone, I chose this unit though for the versatile nature, jerky, snack sticks, turkeys, 50lbs of fish at a whack and hopefully damn good brisket too!
I seasoned this meat with copious amounts of pepper on a thin mustard binder then flaked sea salt, garlic, and finally a dusting of Lawry?s. I sure hope it turns out as every method of brisket smoke I?ve used before has done well.
Here are a couple of pic?s, I?ll update as I progress?.. the pic of the brisket in the smoker is 6hrs in at the beginning of the 235* program. Just starting to get render.
I have poured through past years posts on here for brisket trying to get a leg up on a successful first cook, Im using a Costco 16.5lb prime packer wet aged for 40 days which I typically find to be my sweet spot. I started out at 170 for 1.5hrs then kept the time the same while bumping up 10* increments and once I reached the 1.5hr mark at 200* I bumped it up to 235* and here it now sits until done. I plan to tinfoil boat the brisket at the stall until finished at which point I?ll pull it and let it cool to 165* while setting the smoker at 155* and then holding until I serve it for Super Bowl dinner. I?m very picky about my brisket, I like a deep smoky, juicy, tender profile. I am using chunks of post oak and cherry wood. I started off with 12oz. Of wood and then reloaded it with 6oz. more once that ash?d up. I did use the chip screen to prolong the wood burn/smoke. I?m nervous as to how this will turn out. Very nervous, as it?s my first shindig with this setup.
I was torn between getting a Lonestar Pellet smoker and this unit, I wanted the Lonestar pellet grill for the smoking function of brisket alone, I chose this unit though for the versatile nature, jerky, snack sticks, turkeys, 50lbs of fish at a whack and hopefully damn good brisket too!
I seasoned this meat with copious amounts of pepper on a thin mustard binder then flaked sea salt, garlic, and finally a dusting of Lawry?s. I sure hope it turns out as every method of brisket smoke I?ve used before has done well.
Here are a couple of pic?s, I?ll update as I progress?.. the pic of the brisket in the smoker is 6hrs in at the beginning of the 235* program. Just starting to get render.
