New to smoking from Beaverton, Oregon

[smokinirish]

Hey all. I just joined up so thought I would introduce myself. I live in Oregon with a wonderful little lady and a couple of fun mutts. I have always loved good bbq but have never really done a lot with it myself, let alone smoking or slow roasting.

Over the few years of working in the restaurant industry, I have had the pleasure to meet a lot of good friends in the 'meat smithing' industry who hand in hand are some of the most talented when it comes to applying fire to tasty tasty flesh. After several attempts getting me to join their seemingly cultish activities my lovely little lady decided to push me off the edge so to speak just recently. She did some research and asked them their opinion and low and behold for my birthday I get a Char Griller Super Pro.

Holy crap I haven't been this excited to cook something in years. After building it up and seasoning the cast iron with about a pound of bacon I set my sights on what I figure to be somewhat the genesis of western bbq, the beef brisket. 9lbs of superb awesomeness waiting to be released on the unsuspecting public.

Well, I picked up the meat and I have my rub made and I'm set to start tomorrow around 10 in the morning. I do no yet have the indirect firebox attachment for this particular smoker so I'm shooting for a cook time of about 4.5 hours or so. I read several places that if your rub has any decent amount of salt at all it is best not to apply until relatively close to grilling time to avoided curing the meat at all so I am getting up 3 hours prior to get the rub on the meat and let it soak a little bit. A couple of fire bricks, a length of 2inch dryer hose and a can of tecate were all I needed to outfit the grill with the recommended modifications.

Tomorrow I embark into a whole new world of outdoor cooking. No longer will I just "go and toss it on the grill for a few minutes'. Oh no. From this point on it will take me upwards of 45 mins to make a bowl of cereal. And this I will be proud to share.

Wish me luck folks,

~Smokin' Irish

[Rednose]

to Smoked-Meat Irish
Sounds like you're off to a good start. You'll find some good info on doin' your briskie right here. Good luck .

http://www.smoked-meat.com/forum/showthread.php?t=6210

Be sure to take a few pics and post 'em up!

[barkonbutts]

Welcome from Dayton!! Now go smoke some meat!!

4.5 hours for that big of brisket seems a bit fast to me...I always plan on 1.25 hours per pound!! Low and slow all the way baby!! Good luck. What temp were you planning on cooking?

[cajun_1]

... ...

[Doug S.]

[MossyMO]

Glad you joined us smokinirish, welcome to Smoked-Meat!
I'm looking forward to hearing about your brisket adventure... a couple other members here just did brisket over direct heat with a fast cooking method, but I can not find the post for you to glance at, the usernames are Uncle-Honky and Bbqgoddess, perhaps another member may find it...

[SmokinOutBack]

Good luck with that first brisky. Everyone's here to help ya along if needed.

[Critterhunter]

To The Island

[sweet_magnolia]

[curious aardvark]

if no sfb then you're cooking indirect like I do.

The rub thing is nonsense - get it on overnight. Most decent rubs aren't more than about 20% salt and the longer the rest of the herbs and seasonings are on the meat the better it will taste.
It won't 'cure' (not that that would be a bad thing anyway) but what it will do is give you a really tasty flavoursome 'bark' to the meat.

So do you have a charcaol basket ? IF not a quick trip to a hardware store is needed :-)
And a camera - couple of pics of the setup would be good. Not sure how big the super pro is - I have the outlaw.
Also you need a themo with probe on a wire.

And 4.5 hpurs for a 9lb brisket, probably nearer double that time to do it right. Cook it that quick and the connective tissue won't be broken down and it'll probably be tough as hell.
Low and slow - means low and SLOOOOOWWWWW

[gooose53]

Now you will become one of us (that could be a good thing)!!!

[minnbill]

Welcome,and good luck with yer brisky.I been smoking for over five years now and still have not done one.going to have to just to say I have

[smokinirish]

Wow thank you all for the warm reception! Too many quotes to go through and answer directly so I will just go through the ones I remember....

No SFB so direct heat and since new to this whole thing I was going off the times presented in the grill manual of about 1-1.5 hrs per 3-4 pounds of brisket. Along side that the time given WITH the SFB is like 3-4 hrs per 3-4 pounds. So without that box I was looking to have my temp between 200-230 as best as possible with the water pan smoking method. I have read I that ideally with indirect heat your temps are going to be closer to 160-180 hence the extra time. I suppose my question then for someone who is completely new to this, should I aim for this time/temp with direct heat as well?

As far as the size of the grill for the person who commented who has the Outlaw. I looked at this model and the differences I see are no side firebox with that model but the realestate on the grill itself as well as the volume of the drum is expanded quite a bit so this would make the ideal direct heat smoker from what I've read on it.

As far as the rub is concerned thank you much for letting me know about that. I read all over as well as have been trained <worked in a short order kitty for a bit before management> that salt based rubs shouldn't go on that soon but I guess as well, I'm not sure of everyones perception of 'salt based' versus 'contains salt' and come to think of it, I was dealing with more delicate meats for the most part when I was instructed on this.

Tools I do have. I have a digital instant check thermo on a wand. I need to make a charcoal basklet for sure but haven't gotten that far yet


Lastly, pics to follow folks. I am still using the adjustable wire rack in the super pro so don't laugh because I haven't trashed it for expanded metal or chicken wire yet :-P <I've read all the mods for this grill>

Thanks again folks and I will let you all know how the brisket turns out. I'm not expecting too much this time around <IE if it's edible I win> so we shall see what happens.

~Cheers

[Fishawn]

[smokinirish]

Updates!

Well folks I have it on the grill. I did a very simple old Texas bbq rub to start out with as I'm new to dry rubs as well aside from real basic stuff.

Comprised of paprika and brown sugar mostly with a bit of garlic, onion, dark chili and ancho chili powders with some oregano and coarse ground Alcea sea salt to hold in all the moisture.

I did the whole mustard thing with a jalapeno yellow mustard to see what would happen. I'm familiar with using like a slight sour cream or an aioli coating on fish for the grill so this didn't seem to wacky to me.

Smoking the brisky using soaked apple and cherry chips in a beer can. <pics of setup will follow. Wound up doing some last second mods before the fire so forgot to take before pics>




<sorry for crappy oversized pics. Using a poor camera phone for shots. will do better in the future :)>