New Smoker's Here!

[CarlosJ]

I got my #1 last week and, after a long weekend of manual labor, helping my daughter-in-law paint the interior of her new house, I'm ready to get down to some smoking and just got done seasoning my new friend. 

I'd been procrastinating getting a smoker for years.  Being in south central Texas, I really really wanted to get myself a high-end, three-chamber New Braunfels Smoker for about $1K.  But, the more I thought about it, the more I realized I wasn't going to be smoking for loads of people like I used to, so I did a LOT of research and reading, and decided to go with Smokin-It.

I've read a lot about smoking brisket (my favorite smoking meat) here today, and see that the techniques are as varied as the clouds in the sky.  Lots of good information, some of which I'll likely incorporate in my technique.  I don't have hand-written recipes, but once I get my brain wrapped around the #1 I'll make note of the marinade ingredients and rub, and post it in the recipes forum.

I am really looking forward to smoking a fat brisket this weekend!!!

 

[DivotMaker]

Welcome to the party, Carlos!  You'll be amazed at how easy this is, compared to traditional smokers.  Let us know how we can help!

 

[Walt]

Welcome Carlos.  I'm cooking one, a flat, as well tomorrow.  Lots of good info on here.  Let us kniw how itvturns out.

 

[CarlosJ]

Thanks guys.  One quick question -

Is there a rule for how much wood per lb of brisket?

 

[Walt]

5 to 6 ounces of wood is all thats needed for large cuts of meet like brisket or butt.  I have 5.5 oz in now cooking a 6 lb flat that I just started.  It should take about 8 hours for it to reach 200 IT (the temp my family likes it cooked to).

 

[Smokster]

Anything more than 6 oz would be too much smoke. For ribs, 2 - 2.5 oz is enough. After a few tries you can adjust to your preference as everyone taste is different.  All meats will only absorb the smoke until it reaches a specific internal temperature.

As well, these units retain moisture and smoke so well, that you don't need much wood or to "reload" the smoker box.

 

[CarlosJ]

Excellent. Thanks.  What about timing the smoke?  Is there a per-pound recommendation for brisket? 

Or...I can put a temperature probe down the chimney and just go with that.

 

[vetkilr]

temp probe works awesome...

 

[DivotMaker]

Carlos - low and slow is definitely the key with briskies, so 225 for the smoker temp.  As a rule, you can plan time at 1.5 - 2 hours per pound, but it may take a little more or less.  Sometimes, the large cuts have their own timetable on when they'll be done, and the don't tell us.

Go with the thermometer through the blow hole, and take it to internal temp of 195.  No foiling necessary - just set and forget.  Be ready for the "stall," which typically lasts for hours.  Just let it ride, and don't adjust anything.

Good luck!  (Although I believe a good plan and execution do away with the need for luck)

 

[Smokster]

Hey Tony, which end do you place your probe, the thick end or the thin end?

 

[CarlosJ]

Thanks DivotMaker!

I got an 8.75lb beauty (flat & point) yesterday.  It's been marinating all night.  I'll be pulling it out, patting it off, and putting a rub on it at around 630am.  Really looking forward to this.  I haven't been this geeked up about a new toy for a long time!

 

[CarlosJ]

Okay. It's in.  7:22am Central Time.  8.75lbs of flat & point, marinaded and rubbed, with 6.5oz of the wood shipped with the smoker.  Put about a cup of water and 1/8 cup of spiced rum in the pan for moisture.

Now...to make a batch of creamed corn for when my GF gets back from Austin this evening!

 

[mnsmoker]

The good news about your new toy is you'll stay geeked up for a very long time , had my #2 for 6 months and still get excited planning smokes, just so easy to throw something on, we have become quite popular as there is always left over Q in the fridge!!!!

 

[Walt]

@ 225 I expect it should take about 12 hours to reach 195-200.

 

[es1025]

I read an article stating 250 is the best temperature for brisket.  I like 240 but that my perspective.  I also like to pull the brisket at 185 and let if rest. 

 

[DivotMaker]

I place the probe in the thickest part, where the point joins the flat.  225 all the way for me - low and slow! 8)

 

[CarlosJ]

Thermometer read 190 after 7.5hrs.  Maybe I went too deep or too shallow with it.  I cut the meat into two parts,  and put one on each shelf.  Maybe it's just not.  Thinking about taking it out at 9hrs.

Thoughts?

 

[DivotMaker]

Did you put the probe in the thickest half?  In the #1, I cut them in half, lengthwise, and put the point end on the lower shelf with the probe.  You might want to confirm the temp in the thick end.

 

[CarlosJ]

Thanks DivotMaker.  I did cut it in half lengthwise.  I put the point half on the top shelf and put the probe in the thickest point...Might not have got it planted right.  I'll give it 9hrs and then open the door and manually check with the probe. 

 

[CarlosJ]

Ok.  Took it out at exactly 9hrs.  A perfect 190 degrees at the thickest point.  When I stuck the fork in the pieces to drop them into the pan, well, the fork went in it like a hot knife through butter.  They're wrapped in foil resting now.  Beautiful pieces of meat. I'll post pictures when I slice it.

I think I'm really gonna like this little dude!