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how to smoke a brisket for beginners?

6,243 Views | 53 Replies | Last: 6 yr ago by Seanzy2012
aznaggiegirl07
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AG
i couldn't light the damn smoker on fire...

for serious...i just smell like smoke...
agcrock2005
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aznaggiegirl07 said:

i couldn't light the damn smoker on fire...

for serious...i just smell like smoke...
aznaggiegirl07
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i know, i know..

major fail...
The Pilot
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Texas Monthly List

Find the closest place to you and just give that a try.
aznaggiegirl07
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if at first you don't succeed, try agin tomorrow..

I will smoke a pork butt, and I will post pictures
khkman22
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aznaggiegirl07 said:

i couldn't light the damn smoker on fire...

for serious...i just smell like smoke...
Maybe try lighting the wood on fire tomorrow. That should be a little easier.
agcrock2005
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aznaggiegirl07
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agcrock2005 said:


Am not, just a noob
aznaggiegirl07
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I couldnt get it to stay hot enough, and had to keep adding charcoal...

the hottest it ever got was 250...what the trick to maintain temp?

agcrock2005
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HTownAg98
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aznaggiegirl07 said:

I couldnt get it to stay hot enough, and had to keep adding charcoal...

the hottest it ever got was 250...what the trick to maintain temp?



Read this.
http://amazingribs.com/tips_and_technique/offset_smokers.html
aznaggiegirl07
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A lot of the modifications seem too difficult for me to do....

So the simplest thing for me to do is either fire bricks or lava rocks... Can i do both? Or one or the other would be good enough?
agcrock2005
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Holy **** can we all agree this ******* is a troll now and make it stop?
HTownAg98
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aznaggiegirl07
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agcrock2005 said:

Holy **** can we all agree this ******* is a troll now and make it stop?
Why do you insist that I'm a troll?

Do you want me to post pictures of my butt that I smoked yesterday?
Seersucker Ag 2011
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aznaggiegirl07 said:



Do you want me to post pictures of my butt
schmellba99
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Seanzy2012 said:

Rub it. Smoke it. Keep temps even AND LEAVE THE LID CLOSED!

There are cookers and there are lookers.

Temps start to go down, add a little more charcoal, but make it snappy (forget the mop).

One of the hardest things about BBQ is having willpower to not over complicate things (yeah yeah I'm sure your Dr. Pepper Irish Cream German Nacho Cheese Hot Dog mop is really adds to the flavor...hipsters....).
Absolutely nothing wrong with a good mop, especially on pork. A simple mop is easy and can add a lot of flavor on the surface.

Opening the pit long enough to mop and probe isn't going to make a difference. Opening up the pit and leaving it open is a different animal.
schmellba99
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aznaggiegirl07 said:

I couldnt get it to stay hot enough, and had to keep adding charcoal...

the hottest it ever got was 250...what the trick to maintain temp?


Airflow. Must have airflow.

And I'm going out on a limb and thinking you probably didn't have nearly enough fuel in the firebox.
HTownAg98
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I've had some drinks already, so I can respond now.

You are using an offset, and they take some learning to figure them out. You also have an offset that is on the lower end of the quality scale, so you are going to have to spend more time babying it along.

It is imperative that you get a good probe thermometer, either an igrill2 or a Thermoworks Smoke so that you can track the temperature when you add charcoal, open or close a vent, etc. You're going to have to keep a cooking log so that once you figure out what works for you, you'll have something written down to look back on.

Your low heat issue could be two things. Did you get that temperature from the built-in thermometer? If so, don't ever use it again, because it is lying to you. You need a temperature at grate level, which could be very different. I would suggest you do a dry run, with both probes at grate level, and see what the difference between the two probes is. If you have two probes, and one is reading 275, and the other is reading 225, and you can keep that temperature fairly steady, the 225 zone is where you want to put a brisket.

You also may not be using enough charcoal, or you're not getting enough air through it. You're just going to have to experiment with a combination of fuel amount and vent settings to figure it out.
Seanzy2012
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schmellba99 said:

Seanzy2012 said:

Rub it. Smoke it. Keep temps even AND LEAVE THE LID CLOSED!

There are cookers and there are lookers.

Temps start to go down, add a little more charcoal, but make it snappy (forget the mop).

One of the hardest things about BBQ is having willpower to not over complicate things (yeah yeah I'm sure your Dr. Pepper Irish Cream German Nacho Cheese Hot Dog mop is really adds to the flavor...hipsters....).
Absolutely nothing wrong with a good mop, especially on pork. A simple mop is easy and can add a lot of flavor on the surface.

Opening the pit long enough to mop and probe isn't going to make a difference. Opening up the pit and leaving it open is a different animal.

Temperature is the most important thing to maintain. Opening the pit lets air in, the air gets the coals hot and ruins your airflow. Pork is also more forgiving than a beef brisket.

Maybe if you do an occasional mop when you are adding heat but I still don't think it makes much of a difference.
The smoke and the rub are the flavor.
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