Back to smoking from many years off. Un-modded Brinkman, ended up with shoe leather meat.

Discussion in 'Charcoal Smokers' started by clem hooten, Nov 27, 2013.

  1. clem hooten

    clem hooten Newbie

    I fired up my Brinkman without the mods for the first time the other day. I smoked a beef roast and pork joint for about 6 hours and for the first time ever I got shoe leather. I used to smoke all the time, now I want to do it again. It's funny, 20 years ago I could smoke anything with a non-modded brinkman and it came out deliciously tender every time. I was wondering if anyone could tell me why my meat was so bad?

    Here is what I had going on:

    Un modded brinkman.

    Wood chips, (burned too fast, need chunks I know).

    Rarely got above mid-ideal heat level.

    Kept water full but also had carrots/onions/potatoes in the pot.

    Is it the fact that it didn't stay hot enough? Was it the wood chips? Was it the water?

    Any advice? I bragged to my son that you could smoke shoe leather and it would turn out great. I smoked meat and ended up with shoe leather. :D

  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Clem, can you provide more specifics ?   What cuts of meat were you smoking ?  What size were they ?  What do you consider "mid-ideal heat level" ?  Did you have many flare ups ?  Details on the thermometer that you were using ?
  3. bookem

    bookem Smoke Blower

    I have the Brinkman too, and haven't done much for mods either.  I know from using external thermometers, the ideal heat is closer to 300 versus the 225-250 range.  I know it would depend on the size of the cuts, but only cooking for 6 hours, I'd be surprised if the meat got warm enough to be pull apart tender.
  4. Charcoal Smoker ?    I have and have used an ECB  I started out with one no mods and turned out some mighty fine Q. Brisket takes a long time I never do one less that 12 hours. Charcoal and wood chunks  do the wood up front that is when you want to get the smoke into the meat.


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