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New to smoking from Beaverton, Oregon

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  • #16
    Welcome from down the road in Portland. Glad you found us. Great site and great info!

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    • #17
      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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      • #18
        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 Post
        Here's a link to some CG mods I did to my CGs... enjoy! http://www.hhsbbq.com/CharGrillerMods.pdf
        Those things look familiar Phil
        There is a cure...http://phoenixtears.ca/

        sigpic

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        • #19
          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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          • #20
            Welcome...my favorite condiments are made in Beaverton.
            Mark


            Homemade 22 year old "Pro-smoker"
            Yoder YS640
            Smoke daddy
            100% Lumberjack pellets

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            • #21
              Originally posted by gwapogorilla View Post
              Welcome...my favorite condiments are made in Beaverton.
              this?
              http://beavertonfoods.com/

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              • #22
                Welcome to the forums. Glad to have you aboard.
                sigpic
                Smoke Vault 24

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                • #23
                  Originally posted by gmotoman View Post
                  That's the stuff!
                  Mark


                  Homemade 22 year old "Pro-smoker"
                  Yoder YS640
                  Smoke daddy
                  100% Lumberjack pellets

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                  • #24
                    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 USA
                    Just call me 'One Grind'



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                    • #25
                      Welcome bud. Way to jump in there with both feet! Let us know how it turns out :D
                      I rub it every chance I get!




                      QUOTE = Meat Hunter

                      Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

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                      • #26
                        welcome aboard, i hope this worked out for yas
                        Island of Misfit Smokers Member #92

                        How to heal the world. Love people and feed them tasty food.

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                        • #27
                          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 smoken
                          Do 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
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