New to Smoking - North of Mexico

Discussion in 'Roll Call' started by orlako_space, Jun 8, 2008.

  1. orlako_space

    orlako_space Newbie

    Hi - I just got into the Smoking Process (interesting and tasty)
    I have a Brinkmann Smoke and Pit that I bought in Walmart acouple of moths ago.
    I have used it once - 2 Chickens (salt and pepper), 2 BabyBack Ribs Slabs (rubbed), 1 Tri Tip (marinated) - plus Corns and Potatoes
    It worked fine with the Chickens and the Ribs - the Tri Tip was very dry.
    Took about 9 to 10 hours for the whole stuff
    I am planning to do a Brisket (5 pounds) tommorrow morning - any tips -
    I am planning to do Rub based on Onion, Salt, Pepper and Garlic and maybe mop it with apple juice.

  2. desertlites

    desertlites Master of the Pit OTBS Member

    north of mexico is a vast area-I can pert near spit to there-as far as your brisket try smokyokie method-sear first.only way I will do them
  3. orlako_space

    orlako_space Newbie

    Temp was at 200F, difficult to control by the way - sometimes it lowered way down.
    Chcken was very good not dry at all
    I did put a pan with water at the bottom - maybe that helped.

  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I don't want you to buy a compass, but how far north of Mexico are you? You mentioned a certain smoking temp, and you mentioned a certain amount of time spent smokin. There was no mention of any internal temps. Did I miss something? I hope you're using a calibrated therm.
  5. orlako_space

    orlako_space Newbie

    Mexicali - is a bordertown with California - 2 hours to the east from San Diego -
    The temp I was refering to is in the cooking chamber using the thermometer in the Smoker - I also test the food with a meat thermometer to check meat was done.
    Tommorrow I will do a brisket only - I don't want to have different things cooking at the same time.
    I will use charcoal and mequite wood chunks.
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    The stock thermos are notorious for being inaccurate. You should try to measure the temps using a digital probe in the cooking chamber.

    Hope this helps!

    Take care, have fun, and do good!


  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What Meowey said. Nice area you live in, gets a little hot during the simmer months. i used in work in Yuma for awhile. Glad to have you with us my friend.
  9. desertlites

    desertlites Master of the Pit OTBS Member

    welcome-I know the area well-sis lives in ocatilla wells-pop. right about 75 in the summer-love the onions.
  10. orlako_space

    orlako_space Newbie

    Thanks Meowey
    I will get one - any brand or model you recomend??

    Thanks again

  11. 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.

    Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

    Everyone here enjoys seeing the qview so be sure to post plenty of pics.
  12. rivet

    rivet Master of the Pit OTBS Member

    Well, heck, welcome to the SMF and know you are in the right company! Here you're gonna find everything you might want to know about grillin', barbecuin', smokin' as well as all kinds of veggies- cooked or canned.

    Good to have you around!

  13. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum!!
  14. bigsteve

    bigsteve Master of the Pit

    Welcome aboard
  15. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
  16. Welcome to SMF!!Glad you decided to join us.

    Thomas [​IMG]
  17. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome orlako.
    Lived in AZ for a while and while not on the border I did get my mule (Guinness the mutt) in Nogales, right on the border.
    Few days later they found lots of tunnels coming through from Mexico to the US. I asked Guinness but she didn't want to talk about it.

    Hope all works out well with your smoke tomorrow though with many meats you don't really need to mop, spritzing creates a great bark and doesn't disturb the forming one.
    Though as always each piece of meat and every smoke is different so nothing is 100% certain or set in stone.
    Just try to keep it thin and blue, and hopefully post some nice Qviews.

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