- Jun 9, 2009
- 3
- 10
Hi All,
I have a cheapo Offset Smoker I purchased from the Depot that I use as a grill and have always wanted to try to smoke a brisket on it. I am hoping you can help answer some of my questions and lessen the chance that I'm going to ruin a good peice of meat and about 8-10 hrs of my life.
1. Only heat source should be from the firebox correct? There is no other source of heat inside the main smoking chamber?
2. Where to place the thermometers to get an accurate reading of the heat inside the chamber. Do you also place one in the meat itself from the start, or can you stick it when it starts to look ready?
3. Where inside the chamber to place the meat? (e.g middle, sides.)
4. Best wood for mild smoke taste and best place to purchase. I'm from Boston if that helps.
5. Is there a size limit/requirment on the brisket? Can I try smoking a small one to start? Any other ideas on how to do a test smoke to make sure I dont mess up too much. (maybe with a chicken)
6. How often do you check on the meat during smoking? Or do you only check the fire/temp?
7. If I'm trying to feed 8 adults, how big of a brisket should I make?
8. Any other suggestions for a newbie like myself.
Thanks everyone, really REALLY looking forward to trying this. Always been a huuuuuuge fan of BBQ!
Best,
Y
I have a cheapo Offset Smoker I purchased from the Depot that I use as a grill and have always wanted to try to smoke a brisket on it. I am hoping you can help answer some of my questions and lessen the chance that I'm going to ruin a good peice of meat and about 8-10 hrs of my life.
1. Only heat source should be from the firebox correct? There is no other source of heat inside the main smoking chamber?
2. Where to place the thermometers to get an accurate reading of the heat inside the chamber. Do you also place one in the meat itself from the start, or can you stick it when it starts to look ready?
3. Where inside the chamber to place the meat? (e.g middle, sides.)
4. Best wood for mild smoke taste and best place to purchase. I'm from Boston if that helps.
5. Is there a size limit/requirment on the brisket? Can I try smoking a small one to start? Any other ideas on how to do a test smoke to make sure I dont mess up too much. (maybe with a chicken)
6. How often do you check on the meat during smoking? Or do you only check the fire/temp?
7. If I'm trying to feed 8 adults, how big of a brisket should I make?
8. Any other suggestions for a newbie like myself.
Thanks everyone, really REALLY looking forward to trying this. Always been a huuuuuuge fan of BBQ!
Best,
Y