Welcome from down the road in Portland. Glad you found us. Great site and great info!
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New to smoking from Beaverton, Oregon
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Welcome aboard smokinirish!!
I'm sure that briskie will amaze you... let us know how it turned out!
Here's a link to some CG mods I did to my CGs... enjoy! http://www.hhsbbq.com/CharGrillerMods.pdf
Got any questions, feel free to ask!!
Drinks well with others
~ P4 ~
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Welcome to the site, always glad to see another good Irishman join the group
Little late since you already have it cooking but I do agree with rubbing the night before not being an issue, you can always add a bit more rub before tossing on the smoker if you need to.
A rub with less brown sugar is usually a good idea since it has a tendency to burn much easier than white but I have used brown sugar heavy rubs on brisket and it turns out fine, though I have found a little salt, a lot of black pepper and some garlic and/or cayenne makes a wonderful seasoning for briskets.
Probably won't be done in 4 or so hours even at high heat so don't get frustrated if it takes a bit longer than expected, and if you hit a stall and the temp doesn't seem to be rising, even for an hour don't worry about it and don't crank up the heat to push through. Let it do its thing.
Here are 2 HH brisket threads from other members.
http://smoked-meat.com/forum/showthread.php?t=3107
http://smoked-meat.com/forum/showthread.php?t=8952
And if you got a point on that baby you should seriously consider doing some burnt ends, takes a few more hours of cook time once the flat is done but well worth the effort.
I have dreams about burnt ends
Good luck!
Originally posted by HawgHeaven View PostHere's a link to some CG mods I did to my CGs... enjoy! http://www.hhsbbq.com/CharGrillerMods.pdf
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Well met and written, Sir! Welcome to Smoked-Meat. Please keep us updated :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by gmotoman View PostMark
Homemade 22 year old "Pro-smoker"
Yoder YS640
Smoke daddy
100% Lumberjack pellets
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hope you managed to get the temps a bit higher than 180. You want to cook it not dry it out.
And it doesn't matter if the coals are in the grill - as long as the meat is not directly over the coals - it's indirect cooking.
Unless it's a uds - where the meat is directly over the coals but there's all sorts of stuff inbetween. Not sure what the definition is there
Water pan - bad idea, hope you didn't go with that. A more sensible option is to have the meat in a foil pan. Then it will baste in it's own juices and also create its own microclimate as those juices evaporate. But it doesn't bring down the overall temperature of the smoker like a water bath will.
I think you'll be surprised at just how little charcoal is needed to keep a good temp.
I can run the outlaw at 250 for 8 hours on about 5-6lb of charcoal.
Yours should use even less.
I've looked at the sfbs, and to be honest all it would do is double the charcoal usage and give me a little more shelf space.
But with a smaller unit and hawgheavens mods (and personally I'd also insulate the sfb itself) - should work well.
ANyway interested to see how your brisket turned out :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Welcometo the best smoked meat forum out there. Cant wait to see some of your successes and even some oops if you got em.
Happy smokenDo not go gentle into that good night. Rage, Rage against the dying of the light.
www.wedlinydomowe.com/
http://www.wedlinydomowe.com/sausage...ure-calculator
ExhaustedSpark
Disabled
Member American Legion
Life Member NRA
Life Member ARRL
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