First time Smoking, New Smoker, BRISKET! In Louisiana

Discussion in 'Roll Call' started by yarfunkle, Jan 8, 2010.

  1. yarfunkle

    yarfunkle Newbie

    Hello everyone! My name is Trey and I'm currently a college student in Louisiana.

    I received a NB Hondo smoker for Christmas this year from my father, who smokes from time to time.


    Going to do a brisket this weekend for my first smoke! I've read these forums through and through for as many tips as I can find. So far, this is the plan I have:

    1. Pick up brisket Friday and marinate with either Allegro or Gold Buckle until 6 am Saturday.

    2. Need to season my grill. I guess I'll do this tonight by rubbing the interior of the grill with peanut oil, then starting up some coals on the main grill.

    3. In the morning I'll pull out the brisket and set on the counter while I go outside and start up the fire. I have small pecan logs that I'm soaking in water until morning. One question I have is, how much coal should I start off with? I definitely do not want to get the fire too hot to smoke with. Would 50 briquettes be okay? I'd light the coals, then place the soaked log on top of the coals (right?)

    4. After placing the Brisket in the smoking chamber fat side up, I will leave it there undisturbed for 2 hours. After that, I will mop/rotate every hour.

    5. Since I will be pressed for time, I will most likely move the brisket from the smoker to the oven when it hits 160 F. I don't need to mop it every hour if it's in the oven, do I?

    6. Once the Brisket hits 190F, It's time to put in the cooler for an hour or two, then, EAT!

    I do have a few concerns about this, which I hope you guys can help me out with.

    1. Temperature control. I've heard that smoking in these offsets make it pretty hard to control the temperature. Since I'm new, I am fairly sure it will be the large obstacle. I will have a thermometer that I will be calibrating to make sure it's accurate. I will also have a meat probe to test the temp of the meat.

    2. Temperature outside. Usually about this time of year, it's a nice balmy 45 or 50 degrees F. It's been below freezing for the past 24 hours, and not going to let up until monday. Does this mean I should use more coals initially?

    3. Replacing coals/pecan. My current plan is to get about 50 or so briquettes ashen, then adding a soaked split log of pecan on top. When the temp starts to dip below 225 or so, I'll add about 20 unlit briquettes to the bed of the fire. Does this sound viable, or will it just be a trial and error type of situation?

    I guess I'm just looking for some advice here. Does my plan seem solid? See any glaring incongruities? Please let me know! Thanks, and happy smoking!
  2. etcher1

    etcher1 Master of the Pit

    Welcome to the SMF forum, You came to the right place. Good people and good info.
    I haven't done any briskets, but someone will help you out.
    It looks like a plan to me.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Yarfunkle Welcome to SMF - glad to see ya jumping in there at an early age - I don't have your smoker but be sure that someone will be along here soon to help - be sure to get some pictures and post some qview
  4. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sounds pretty good. If it were me and remember there are more ways than one to skin a cat, I would use Natural hard wood lump and not brickets. It will burn cleaner and hotter. If ya are around LSU you can get these at Acadamy. Also I would not soak the Pecan mini logs. MIght get too much smoke if ya soak em and definitely will hold temps down. When ya season your smoker pay attention to fire management and temps you can get and hold at. Good luck and hope this helps.
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    Welcome and enjoy.
  6. orlandosmoking

    orlandosmoking Smoking Fanatic

    Hi Trey. Can't help ya with your questions cause I'm still learning on a MES but welcome to the SMF. I'm sure someone with a smoker similar to yours will be along shortly to help with your first smoke. Enojoy your new smoker and don't forget pictures for qview.

  7. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy & welcome!!
  8. ciolli

    ciolli Meat Mopper

    Can't help ya with your ?'s but I just wanted to say welcome. I too started smoking meat while in college a couple years ago, and can tell you that the folks on this site have helped me so much it's crazy. They take the guessing out of the process, and will help you make your smokes not only rewarding and fun, but help you turn out some excellent grub. Good luck to you, and welcome! [​IMG]
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard.
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

    For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
    Click Here it's "FREE"... 5 Day eCourse

    How to post Qview to Forum:

    When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

    Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

    Large ones that us old people with bad eyes can see.

    For Step By Step Instructions On Posting Qview Check Out This Tutorial
  11. triplebq

    triplebq Smoking Fanatic

    Welcome the SMF home of the REDNECKS , ECB s & fatty
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Trey. Glad you joined us.
  13. tom in nc

    tom in nc Smoke Blower

    Welcome! I have a WSM so I can't help you with your plan but I'm sure another member will chime in.

Share This Page