Piro's first smoke

Discussion in 'Beef' started by thepiro, May 20, 2009.

  1. thepiro

    thepiro Fire Starter

    Gave my new offset smoker its first run yesterday, it was a very steep learning curve.

    I had bought a brisket and steeped it in sea salt water most of the previous day then dried it of.

    I then marinade it in sweet chilli sauce and condemned it to a night in the fridge in a sealed bag

    My rub was a mix of meat seasoning and brown sugar

    It then got complicated, it was a windy day and the outside temperature was only 11c.

    The box fired up without any problems and I was using cut up whisky barrels for the smoke. All started well but I had trouble getting the smoke box up to 225c and holding it there.

    As a baste I used apple juice and brown sugar.

    After 7Hrs and 2 resting I felt I had a result

    I munched on the end, it is brilliant.

    The whole exercise was success but a lot of work and very time consuming. I will be using the smoker over the summer but feel that I will be looking at an electric jobo for next year.

    Trouble is most of the serious smokers on the market are set for 110 v and I live over the pond where it is 240v.
  2. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Nice looking smoke Piro. Thats a good looking smoke ring you got there I bet that was some goooooood eating!

    If you put the meat in a ziplock bag or a covered bowl and shake it you will not have so much wasted rub material.
  3. billbo

    billbo Master of the Pit OTBS Member

    Nice job Piro! Great smoke ring on that. Sounds like you doing great, maybe a less windy day would be less stressful.
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking smoke. Even though it seems like a lot of work, the end result is what we're after.
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Congrats on a sucessful first run....brisket looks great!!
  6. thepiro

    thepiro Fire Starter

    Just had a feed of Smoked brisket, roast spuds and Brussels sprouts.

    I put the brisket in a tray and covered it with gravel and popped it in the oven for ½Hr.

    Good grub, very tender and the wife liked it, so next time in am at the cottage I will be smoking again.
  7. dasmoker

    dasmoker Smoke Blower

    wait, what? [​IMG]
  8. richp692

    richp692 Smoke Blower

    isn't 225 c like 450 f? Isn't that a bit hot for a brisket?
  9. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Looks really tasty!
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on your first smoke! Looks like you ended up with some tasty Q.
  11. thepiro

    thepiro Fire Starter

    oops dislexia showing again
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    Congrats on our smoke piro!

    That's a beef brisket? It looks like a big pork loin.
  13. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job on the first run Piro

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