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  1. smoke it

    how long can a packer brisket stay in fridge?

    I think that you'll be okay. I purchased some meat recently when the selection was poor. The only brisket available was graying and discolored because it was a little old. It smoked up really nice and gray sections didn't taste any different than the rest of the meat.  
  2. smoke it

    Adding chips mid-smoke...white vs. blue smoke

    The last couple of smokes I've used Royal Oak and then thrown a dozen or so small hickory chips in about have way through the smoke. Today I'm doing ribs and I'm concerned that that the white smoke caused by throwing in the hickory chips might be too much. Are these ribs going to be over smoked...
  3. smoke it

    Smoking instructions for a rookie

    Thanks for all the advice. I smoked my brisket for 7 hours with Royal Oak and threw on some hickory chunks for the remaining 4 hours. It was delicious!!! THe hickory flavor was perfect and is a new favorite going forward.
  4. Brisket...what am I doing wrong?

    Brisket...what am I doing wrong?

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  5. smoke it

    Brisket...what am I doing wrong?

  6. Brisket.jpg

    Brisket.jpg

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  7. smoke it

    Brisket...what am I doing wrong?

    It took me a few months to muster up the courage to try again but I'm proud to upload some Q-View and report that I've had my first successful brisket. For the first 7 hours I used royal oak and then threw in some hickory for the remaining 4 hours. I've never tasted so much flavor in a brisket...
  8. smoke it

    Smoking instructions for a rookie

    I've been using 100% royal oak lump charcoal in my previous smokes and I've been very satisfied with most of my results. I'm now interested in trying mesquite for a brisquet. If I throw some small bits of mesquite on top of the royal oak will I be in good shape?  Do I need to soak the mesquite...
  9. smoke it

    Brisket...what am I doing wrong?

    Thanks for the advice everyone. Rookie mistake....under cooked it:) I won't make do that again and I certainly won't stop smoking. Thanks for suggesting the toothpick test, I'll use that in the future.
  10. smoke it

    Grayed edges of raw brisket...and a couple other questions

    Sorry Brett, I will definitely do Qview in the future but tonight's brisket was a disaster. It came out tough and dry. I was too ashamed to take a picture:) Luckily I had some boneless turkey breast and sausage as insurance and they both turned out great. I look forward to the day when I can...
  11. smoke it

    Smokin in the Desert

    I live in Gilbert (Lindsay and the 60). I've got a lot to learn. I've figured out how to do some fairly tasty ribs, sausage, and turkey but failed miserably at brisket tonight for the second time. The good news is that with the weather we've been having lately I don't mind trying every weekend:)...
  12. smoke it

    Brisket...what am I doing wrong?

    I'm fairly new to smoking and today I made my second attempt at beef brisket. It came out dry and tough, luckily I had some turkey and sausage in with it and they both turned out great. My first brisket turned out dry as well. The brisket was about 4 lbs which is small and I smoked it at a...
  13. smoke it

    Smokin in the Desert

    I'll check out Jeff's Free 5 Day E-Course. Thank for the recommendation.
  14. smoke it

    Grayed edges of raw brisket...and a couple other questions

    Thanks Brett. I just hit up Roll Call and I'll definitely post some pictures.
  15. smoke it

    Smokin in the Desert

    Thrilled to be a new member of SMF. I grew up in Texas and fell in loved with smoked meats at a young age. I finally got around to purchasing my own smoker (Weber Smokey Mountain) and I'm enjoying the learning process. I live outside of Phoenix, AZ so this is the best time of year to smoke, not...
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