DivotMaker
New member
Sounds like you have it figured-out, Carlos! Yeah, the little dude is awesome! 8)
New Smoker's Here!
- Thread starter CarlosJ
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CarlosJ
New member
The brisket came out very good!!
As DivotMaker stated in a previous post, the point should've gone on the bottom rack. I put mine on the top. As a result, the flat was a tad dry, though still good. The bark on the bottom of the flat; however, was inedible - just to hard. The point was absolutely perfect. Lesson learned!
I might do a brisket next weekend and take it into work, since my coworkers have been listening to me yap for the past few weeks about the smoker - reading reviews, contemplating purchase, waiting for delivery, preparing for my first smoke, etc. The running joke around the office was, "Hey, I heard you're getting a new smoker." or "Did I tell you I got a new smoker?"
I'm doing a chicken today or tomorrow.
All in all, I'm very pleased with my new smoker. It's the perfect size for us, and it's SO EASY!!
Thanks for all the feedback!!
As DivotMaker stated in a previous post, the point should've gone on the bottom rack. I put mine on the top. As a result, the flat was a tad dry, though still good. The bark on the bottom of the flat; however, was inedible - just to hard. The point was absolutely perfect. Lesson learned!
I might do a brisket next weekend and take it into work, since my coworkers have been listening to me yap for the past few weeks about the smoker - reading reviews, contemplating purchase, waiting for delivery, preparing for my first smoke, etc. The running joke around the office was, "Hey, I heard you're getting a new smoker." or "Did I tell you I got a new smoker?"
I'm doing a chicken today or tomorrow.
All in all, I'm very pleased with my new smoker. It's the perfect size for us, and it's SO EASY!!
Thanks for all the feedback!!
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DivotMaker
New member
It looks really good, Carlos! Two minor suggestions, from your pic of the open smoker. One - put your juice pan on the floor of the smoker, right up against the smoke box. The idea is for it to heat and give off steam - it doesn't do that very well, hanging from the shelf. The other suggestion is to always put your shelves as high as possible. The heat is much more stable near the top of the box. Having the flat way down low, right above the smoke box, probably also contributed to it getting cooked a lot faster. Put the shelf with the flat as high as possible, without touching the top, and the point section right below, as high as possible to the top shelf. I know these points may seem minor, but they will help on your next one.
NDKoze
Moderator
+1 on what Tony said.
That flat was way to close to the heat. I think even the point at that level would have been a bit dry.
Two minor but very important things that I think will really make the difference on your next attempt.
Good job though. For a first attempt, it looks like you did everything else right.
It looks like other than a harder/blacker outside, the inside was still pretty juicy.
That flat was way to close to the heat. I think even the point at that level would have been a bit dry.
Two minor but very important things that I think will really make the difference on your next attempt.
Good job though. For a first attempt, it looks like you did everything else right.
It looks like other than a harder/blacker outside, the inside was still pretty juicy.
bigbassnutt
New member
That last pic looks pretty moist! I haven't tried a brisket yet mainly because I have only ever tried eating it twice in bbq joints and it was dry both times, but after seeing some of the pics on here I am gonna have to give it a shot.
CarlosJ
New member
DivotMaker: Thanks for the tips! I’m writing all this stuff down for my next smoke!
NDKoze: Thanks to you as well. The inside was very juicy. Just had a bit of it for a late breakfast!
Smokster: Thank you. I’m looking forward to my next one coming out even better with all the tips I’ve received here!
Bigassnutt: Yes, do one. Love ‘em. I’m fortunate to live in an area of Texas where there are AMAZING BBQ joints everywhere. Dry brisket in Texas is a cardinal sin for sure.
Some of the places I recommend if any of you ever come to San Antonio or Austin:
The Salt Lick – Driftwood, Texas. Great BBQ, and an amazing location!
Maywald’s Sisterdale Smokehouse – Sisterdale, Texas
Kreuz Market – Lockhart, Texas
Blacks Barbecue – Lockhart, Texas
Smitty’s Market – Lockhart, Texas
Even the big chain BBQ joint here is really, really good – Rudy’s BBQ. They’re in AZ and OK too.
NDKoze: Thanks to you as well. The inside was very juicy. Just had a bit of it for a late breakfast!
Smokster: Thank you. I’m looking forward to my next one coming out even better with all the tips I’ve received here!
Bigassnutt: Yes, do one. Love ‘em. I’m fortunate to live in an area of Texas where there are AMAZING BBQ joints everywhere. Dry brisket in Texas is a cardinal sin for sure.
Some of the places I recommend if any of you ever come to San Antonio or Austin:
The Salt Lick – Driftwood, Texas. Great BBQ, and an amazing location!
Maywald’s Sisterdale Smokehouse – Sisterdale, Texas
Kreuz Market – Lockhart, Texas
Blacks Barbecue – Lockhart, Texas
Smitty’s Market – Lockhart, Texas
Even the big chain BBQ joint here is really, really good – Rudy’s BBQ. They’re in AZ and OK too.
DivotMaker
New member
We're all about helping each other on the journey to "Q-vana," Carlos! That's how we roll around here!
Yep, some amazing Q joints in Texas. I've eaten at lots of them throughout west and south Texas, but (unfortunately) have never had the pleasure of hitting the famous ones you listed! Bucket list stuff, there!
Yep, some amazing Q joints in Texas. I've eaten at lots of them throughout west and south Texas, but (unfortunately) have never had the pleasure of hitting the famous ones you listed! Bucket list stuff, there!
CarlosJ
New member
"Q-Vana." Nice!
Just took a fat chicken out of the smoker and stuffed my pie hole full of it. Brined it in a bowl with salt, garlic powder and ground oregano for three hours. It sat in the fridge overnight.
Today I took it out and stuffed it with fresh rosemary, basil and tomatoes from my garden. Stuck some celery, onion and carrot in there too, along with four cloves of smashed garlic and some whole coriander seeds. I made a rub with olive oil, marjoram, thyme, garlic powder, salt, basil, ground oregano, pepper, and a couple of other things I can't remember.
I moved the water reservoir up against the heating element as you suggested, DivotMaker (Is it Tony?).
Anyway...I'm full to the gills right now and enjoying life muchly...
Just took a fat chicken out of the smoker and stuffed my pie hole full of it. Brined it in a bowl with salt, garlic powder and ground oregano for three hours. It sat in the fridge overnight.
Today I took it out and stuffed it with fresh rosemary, basil and tomatoes from my garden. Stuck some celery, onion and carrot in there too, along with four cloves of smashed garlic and some whole coriander seeds. I made a rub with olive oil, marjoram, thyme, garlic powder, salt, basil, ground oregano, pepper, and a couple of other things I can't remember.
I moved the water reservoir up against the heating element as you suggested, DivotMaker (Is it Tony?).
Anyway...I'm full to the gills right now and enjoying life muchly...
DivotMaker
New member
Gotta love some chicken! I don't even use a water pan with chicken, since the skin needs to dry, and won't absorb moisture. Yeah, it's Tony - one of the few around here!
tbcop-is-smokin
New member
Welcome Carlos... You will find good information here because these guys know what they are talking about...
They have helped me out tremendously.
Enjoy your Smokin-it smoker...
Tony
They have helped me out tremendously.
Enjoy your Smokin-it smoker...
Tony
DivotMaker
New member
CarlosJ said:My second brisket is only moments away from getting slapped in the smoker. I'm thinking all the great advice I got in this thread from you guys will make for a perfect specimen.
I told the guys at work I'd bring some in if it was worthy.
Cheers!
Trust me, it will DEFINITELY be worthy! They won't know what hit 'em!
CarlosJ
New member
Well, the 2nd brisket was good. Good, but not perfect the way I'm used to smoking brisket on a traditional smoker. While it's somewhat moist, it's still coming out a tad on the dry side where there isn't fat in close proximity, and the point meat doesn't fall apart like it should. The flat was to dry to eat, even as chop with BBQ sauce.
I have a couple of questions...
1. Is internal temperature more important, or time (i.e. 1.5hrs per lb)? I used to do it by time and it came out perfect. I haven't done that yet with my new little friend. I've been removing it at 190, wrapping it, and letting it sit for an hour or so.
2. What are your thoughts on removing the brisket once it reaches around 165 or so, double wrapping it tightly in foil, and putting it back in the smoker until it gets to 190 (or reaches the desired cook time)?
3. The 2nd brisket had a stall from hell...the temperature actually dropped. I checked it once and it was 185. The next time I checked it 45 minutes later it was at 170. Is that normal?
4. What about flipping the brisket after a time and putting the fat side down? I've never done this, but read that it helps prevent the meat from drying out once the fat has rendered into it.
5. What about lowering the temp to 200 and letting it cook longer? I've been doing 225.
I bought a third brisket (yeah, I'm a glutton for punishment) the other day. I split the point and the flat, cooking the flat on Wednesday afternoon. I pulled the flat and wrapped it at around 175, letting it sit for 1.5hrs. It was decent...but not as good as I'd like. (I pulled the 2nd one at 190 and rested it).
Tomorrow I'm slapping in the point. So many questions!
Do I do strictly time?
Do I flip it?
Do I wrap it after it gets to 165?
Do I do a lower temp to 200 & cook for a longer time?
Do I start it in the smoker, wrap it, and finish it in the oven?
Aaaannyyywayyyy....
I have a couple of questions...
1. Is internal temperature more important, or time (i.e. 1.5hrs per lb)? I used to do it by time and it came out perfect. I haven't done that yet with my new little friend. I've been removing it at 190, wrapping it, and letting it sit for an hour or so.
2. What are your thoughts on removing the brisket once it reaches around 165 or so, double wrapping it tightly in foil, and putting it back in the smoker until it gets to 190 (or reaches the desired cook time)?
3. The 2nd brisket had a stall from hell...the temperature actually dropped. I checked it once and it was 185. The next time I checked it 45 minutes later it was at 170. Is that normal?
4. What about flipping the brisket after a time and putting the fat side down? I've never done this, but read that it helps prevent the meat from drying out once the fat has rendered into it.
5. What about lowering the temp to 200 and letting it cook longer? I've been doing 225.
I bought a third brisket (yeah, I'm a glutton for punishment) the other day. I split the point and the flat, cooking the flat on Wednesday afternoon. I pulled the flat and wrapped it at around 175, letting it sit for 1.5hrs. It was decent...but not as good as I'd like. (I pulled the 2nd one at 190 and rested it).
Tomorrow I'm slapping in the point. So many questions!
Do I do strictly time?
Do I flip it?
Do I wrap it after it gets to 165?
Do I do a lower temp to 200 & cook for a longer time?
Do I start it in the smoker, wrap it, and finish it in the oven?
Aaaannyyywayyyy....
Walt
New member
Its all about the IT, period. If you want moist, then brine it. After its brined, inject it, apply your binder & rub & let it sit @ least 12 hrs.. Stay @ 225 there is no need to go lower & i definately would NOT go higher. Fat side up! No wrapping! This will give you exactly what your looking for. The multi day prep is easy, although I hear hesitation from others to do so. I have never had a dry brisket done this way & the brineing causes the fat to dissolve once on your tongue. Also, i cook brisket to an IT of 200. Still very moist. All my guests rave about the moisture, tenderness & flavor.
Pork Belly
Moderator
http://smokinitforums.com/index.php?topic=1791.0
DivotMaker
New member
Carlos, without brining, I've always had the best success with full packers. Flats are tough to smoke alone, without extra prep work. I inject, let sit overnight, then smoke @ 225 for IT 195. Never had a dry one yet. I believe these smokers absolutely perform the best with as little "human intervention" as possible...close that door, and don't open it until you're at your IT.
CarlosJ
New member
Walt: Thanks. I’ll do that next time around. I don’t have a big enough container for the point I have in the fridge right now. I never had to brine a brisket in traditional smokers, but I’ll do just that if that’s what it takes. I absolutely have to have moist brisket. I’ve also read mixed opinions on brining. But…if that’s what I gots to do get a moist, fally-aparty brisket out of the little dude, I will do just that.
Tony: Thanks for the words. I’m going to buy a container to brine in today on Amazon. I honestly have left the previous two briskets alone (i.e. I haven't opened the door). One of them had a stall from hell. I checked the temp at one point and it was 185. I went back about 30 minutes later and it was at 173 or so. I let it come up to 190, but it was reallllyyyyy dry. I have learned to smoke the flat and the point separately in this smoker. I’ll do a full-packer next time. My last one was 10.5lbs. I’ll go to the meat counter and have them pull me a nice big one.
I’ll figure this little dude out if it kills me. I’m having a great time, and not all of the brisket is dry, so I’m getting a heapin’ helpin’ of smoked bovine, and there ain’t nothin’ wrong with that, now is there? Plus, my girlfriend is out of town for three weeks, so I don’t have to worry anyone telling me how much time and money I’m “wasting”
Cheers!
Tony: Thanks for the words. I’m going to buy a container to brine in today on Amazon. I honestly have left the previous two briskets alone (i.e. I haven't opened the door). One of them had a stall from hell. I checked the temp at one point and it was 185. I went back about 30 minutes later and it was at 173 or so. I let it come up to 190, but it was reallllyyyyy dry. I have learned to smoke the flat and the point separately in this smoker. I’ll do a full-packer next time. My last one was 10.5lbs. I’ll go to the meat counter and have them pull me a nice big one.
I’ll figure this little dude out if it kills me. I’m having a great time, and not all of the brisket is dry, so I’m getting a heapin’ helpin’ of smoked bovine, and there ain’t nothin’ wrong with that, now is there? Plus, my girlfriend is out of town for three weeks, so I don’t have to worry anyone telling me how much time and money I’m “wasting”
Cheers!
