- Jan 6, 2010
- 1
- 10
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!
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!
