I Am Sort Of An Ameteur, But Here I Am! (LOL!)

[dragonrider]

Hey guys, glad to finally get the Password recovery and all that out of the way, but now I am able to come on back and learn the tips and tricks and all of that from you! Be aware that I will steal anything from you that you can offer and eventually become the best Meat Smoker on the planet! Hahahahah!

But okay, seriously folks, I had wanted to build my own "Smoke-House" because I can, and I do love smoked food; but I went to a Tractor Supply Store one day to grab some feed for my animals (I own an acre and a Quarter Ranch in Paradise, California, the "Open Hearts Ranch And Animal Rescue") and they had this little Brinkman "Smoke-And-Grill" charcoal smoker on sale for $30.00..? Right? So how could I resist that? I bought one, and virtually everything that I have made with it has been incredible! Hahahah!

But now I am interested in using it for Smoked Brisket, so if you are reading this, and know anything about smoking Brisket on a Charcoal Smoker, then by all means, I am all ears? I have smoked Pork Ribs, Pork Shoulder Roasts, Salmon, Chicken, and even a Tri-Tip on this thing, and I am ecstatic about the way this has all been working for me? I am intrigued by the Smoked Brisket Idea, and all that I have done so far I have learned to do from You Tube Videos; so if you got any ideas or suggestions for the Charcoal Smoker, I want to hear from you, okay?

California is awesome, and I don't know if any of you travel, but my door to my Ranch is always open and I hope to meet many of you if you're ever out this way? This seems like a very popular site, so I am hoping that the Competition Smokers and guys who know what they are doing will read this and let me be a part of this community here? I am known as "The DragonRider" on many, many, Technical sites that have Forums, and just about anywhere else that I need to create a "Username" (or "DragonRider65" as need be..? :P ) so I am also glad to be a part of your community here as well now!

Thanks for taking the time to read this, and I look forward to creating many friendships with you all here on this site as well!

~DR

 

[forluvofsmoke]

Welcome to the SMF Family!!!

I think getting tender brisket off the Smoke n Grill may be a stretch. You may get by with smoking for 5-6 hours, then finishing in the dreaded "O"...that's slang for the obvious cuss word describing the in-home kitchen large electric or gas heated cooking appliance. In all seriousness, if you get some smoke on the meat and don't want to fight an inept rig all the way to the finish, there's no shame in using whatever tools at your disposal to put the meal on the table. That said, the internals of that little rig are not well suited to long smokes. Ash build-up will be your first true demon, next to trying to keep the fire burning at your target temp. Guys have done lots of mods to counter the sub-par construction of the SnG to get by. BTW, hope you have a pit thermometer probe so you know what temps your are actually smoking at.

As for using tips, tricks and recipes from others here, that's why we post 'em...the good stuff should be shared...everything else remains "secret".

Eric

 

[chef jimmyj]

Welcome...Brisket is most often done smoked Low and Slow, as in 200, 225, until the Internal Temp (IT) reaches 195 to 200 and/or a probe slides in with no resistance. This can take around 1.5 hours per pound so ready yourself for the long haul of fire tending. This is why many folks will put 4-6 hours of smoke on the meat then move to the Oven. No there is no shame in using an oven when you want to get some rest. It just takes some of the fun out of mastering and playing with the fire...JJ

 

[dragonrider]

Wow, thanks guys! I have a friend who has an electric smoker and he has made it sound like smoking Beef Brisket is really no big deal? I never thought the S-n-G would be inadequate when it comes to this..? I have smoked some of the Pork Shoulders for almost ten hours and did pretty well with this, but if I have a large piece of Brisket I want to work with, maybe that might not be the best way to do it..? *sad face*

Maybe I do need to build the smokehouse I had planned and wait until I get that to try this out, huh? The rest of the ideas I have seen around in your Forums seem pretty great, I think I may be in for some fun as I mess around and try the things I am reading here from you all! Thanks again for the input..?

 

[forluvofsmoke]

If you pulled off a 10-hr smoke with pork shoulder, you could try brisket as well. Of course a whole packer would need to be cut in 1/2 to fit the cooking grates. And, as I stated previously, no shame in slapping it into a preheated "O" for the finish.

Eric

 

[gary s]

  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[bmudd14474]

Welcome to SMF.

You aren't too far from me. Im about 2 hours from Paradise in Plumas County. I actually just was driving thru that area on Pentz Rd.

Anyways lots of great folk on here with lots of great information.


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