From Cinnaminson N.J. and Just joined SMF!

[rudytravers]

Hello all, 

I just joined SMF...I currently use a Weber Smokey Mountain 18.5..Love it! Broke it in with a pork shoulder and 3 racks of baby backs.

I am in Cinnaminson N.J. 

I have used a weber kettle and gas grills for smoking and grilling but, now I am just going with the kettle and the Smokey Mountain.

I'm getting ready to do a brisket in the next day or so and welcome any tips or tricks.

Also looking forward to being a part of these forums!

 

[smokerelli]

Even though I am brand new here myself I wanted to do the neighborly thing and welcome you to the forums since I live right down the road from you.   Delran here :)

Enjoy!!  

 

[noboundaries]

Welcome RT!  You sound like you're off to a great start with your WSM.  We even have similar equipment. 

Tips and tricks for brisket?  Everyone has their preference and style.  Me?  Keep it simple.  I use a drip pan with my briskets.

   1.  Fire up the WSM with charcoal and 3-4 good fist sized pieces of hickory. 

   2.  Prep the cold meat just before smoking with olive oil, salt, pepper, onion and garlic powders.

   3.  Once the smoke starts to lose that white-ish grey look and you see hints of blue, slap the meat on the smoker at 250F or so, plus or minus 25F.

   4.  About 30 minutes after the first long stall starts I wrap it tightly in a double layer of HD aluminum foil, which is usually around the 4 to 5 hour point of the smoke, depending how big a brisket you are smoking.  My last one I just wrapped with the drippings, no extra liquid.

   5.  Cook it wrapped until 200F internal temp in the meat then yank it off the smoker and let it rest still wrapped in foil, covered with old towels on the countertop for 1-2 hours.  Of the briskets I've done that was the best of the bunch flavorwise.  200F is where I can still slice the meat and it is juicy and flavorful.

Have a ball with your smoker!    

 

[gary s]

Good morning and welcome Rudy, sounds like you are off to a good start. Be patient on the brisket it takes a while and is less forgiving than a pork shoulder. Like Noboundaries I like my brisket smoking simple. I use a reverse flow and smoke at about 225º  I usually buy a whole packer from Sam.s I trim it up where the fat is about a 1/4", rub it down with olive oil (or any good oil) the coat with coarse ground black pepper and salt (you can add other flavors if you wish) Put on the smoker for about 5 to 6 hours Every once in a while I spritz with apple juice or apple juice and apple cider vinegar 50/50 after the 5 or 6 I pull it off wrap it in butcher paper and return to the smoker for another 5 or 6 hours. Then I remove from the smoker still wrapped in the butcher paper, wrap in a couple old towels and into the cooler for an hour or so. It always comes out with a nice bark, great smoke ring, juicy and tender. Most of my smokes are done with Lump charcoal and hickory, oak or pecan splits. (Well Seasoned)

That's it

Gary S