Beginners Luck Brisket - Thank you!!

Discussion in 'Beef' started by cinnamonkc, Mar 11, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    This Southern California girl made her brother in Texas proud!![​IMG]

    Let me preface this by saying thank you, thank you, thank you to all the men and woman dedicated to the art of smoking that post their advice, trials, errors and successes to this site, that made my brisket and ribs possible.

    I received an offset smoker for my birthday and decided to break it in this past weekend. I read every possible thing I could get my hands on for the entire week prior to lighting the charcoal. I couldn't get any pecan, so I decided on apple, oak and a small smattering of hickory (since I heard it can get bitter if over used).

    I did the chimney mod as well as the heat baffle...buffer (?) Anyway, I used a piece of sheet metal and attached it to the screw above the opening to the heat chamber and across under the racks. I created various size holes, smaller closer to the heat, and larger as I moved down the sheet. I moved the thermometer next to the handle and added two remote thermometers shoved through potatos as well. One on each side of the meat chamber. I also made a charcoal box.

    I created my own rub from scratch as well as 8 different sauces that we whittled down to 3.

    I used the alternative Minion method, where the charcoal circles the outside of the box and you put your lighted charcoal at the start of the line and it slowly burns around the box. I placed the wood chunks along the line of charcoal and I had a water bowl at the opening to the fire box.

    The beautiful brisket went on at 11:00 pm Friday night. I watched the heat on my remote thermometers for an hour and then I set my alarm for every two hours through the night. About every 4 hours I had to rebuild the fire.

    At 2:00 pm Saturday (After about 15 hours) the brisket hit 180 and I took it off, wrapped it tightly in foil and put in the cooler with loads of blankies. I had also started spare ribs at 9:30 that morning using the 3-2-1 method.

    We were having company for my birthday so I was sweating it...convinced that we'd be ordering in pizza!!

    It came out wonderful!!! The smoke ring was gorgeous, it was moist and smokey and wonderful. The flavor was so great we didn't end up using ANY of the sauces. I'm so happy!! Unfortunately I forgot to take pictures in all the excitement, but I won't forget next time!! [​IMG]

    My biggest concern now, is can I ever replicate what I just did!! I kept notes, but I have to assume my success was 90% beginners luck. What if I never hit brisket euphoria again????

    Alas...won't know until I try!! :0-)
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    No such thing as luck when it comes to brisket. You did your homework, then nailed it.

    Next time, pics will be expected. [​IMG]

    Good job!!
  3. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    LOL...I know, I this like a fish story then??? (It was THIS big) :0-)
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Way to go Cinnamon! This forum is the place to be when just starting out or honing old skills.

    You will hit brisket euphoria again!! Share your tips so us others can learn! [​IMG]
  5. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Not Luck, I think you are a planner. You will never screw up, trust me:)

  6. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    What he said, good job!!
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Thanks everyone!!! I sure appreciate the kind words. I think I'm really going to like it here!
    I know I'm already diggin' all the information. You guys are smokin' Gods (and Goddesses) :0-)
  8. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Awsome, Cinnamon! I always love a good success story from the newbies! That was a very brave move you made to try a brisket for your maiden voyage...and with company coming to boot! Most folks opt for the more forgiving boston butt at first and work their way up to briskets. Nothing like jumping from the frying pan straight into the fire, huh? I'm glad it all turned out so very well for you.

    (Oh...Happy belated birthday!...Good thing you didn't have to celebrate over pizza...I reckon it'd be awful hard to get the candles to stay upright)!

  9. Nice job KC. Sounds like you had a plan and saw it through...Glad your guests enjoyed the Q. [​IMG]
  10. great job and a big thumbs up. things will never be the same. awaiting pic. of your first fattie[​IMG][​IMG]
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! Glad things turned out so well for you. As you already know lots of great people and Q going on around here.

    Belated Happy Birthday as well.
  12. capt dan

    capt dan Master of the Pit OTBS Member

    Happy birthday girl! Looks like you did your homework, and performed some very important mods.There are alot of good ideas on this site, and I am guessing you did a fair amount of reading before asking a bunch of questions. That is exactly the way to do it![​IMG] I am giving you points for just that! Too many newbies have posted their first post with questions about what where when and how, and how fast they need the info. Your enthusiasm is contageous, and I think your first smoke is a good indication of how much fun you will have here. I bet you'll be teaching others in no time at all.

    Welcome aboard![​IMG]

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