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Tigah32
LSU Fan
Baton Rouge
Member since Oct 2010
5721 posts

1st time Smoking a Brisket this Saturday
I bought a smoker and this little guy Cast-Iron Smoker Box.

My only question is should I put the box directly on the coals or the grill directly above the water pan.


tirebiter
LSU Fan
ATL
Member since Oct 2006
5770 posts

re: 1st time Smoking a Brisket this Saturday
Is it an electric smoker? Otherwise if it is charcoal you don't need that box and chunk wood works better. Place a few chunks directly on charcoal after the coals are going well, put the meat on the grate, and close top and don't take the top off every hour to check the meat or it will never cook. 225-250 degree fire, you will benefit from a remote thermometer and pull when meat hits 190-192 range.


Tigah32
LSU Fan
Baton Rouge
Member since Oct 2010
5721 posts

re: 1st time Smoking a Brisket this Saturday
quote:

tirebiter
I have a charcoal one. I was planning on following this recipe. Should I just return the box to home depot? Will it have a noticeable affect if I use the box? I was think the box so the chips wouldn't catch fire or put out the coals.


I'll fight all my urges to check the meat. If your'e looking you ain't cooking.

Thanks man.


Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
59150 posts

re: 1st time Smoking a Brisket this Saturday
Having any better luck on the OT?


4LSU2
LSU Fan
Madisonville
Member since Dec 2009
29739 posts

re: 1st time Smoking a Brisket this Saturday
quote:

Having any better luck on the OT?




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Tigah32
LSU Fan
Baton Rouge
Member since Oct 2010
5721 posts

re: 1st time Smoking a Brisket this Saturday
quote:

Having any better luck on the OT?
No it was exactly what I thought. A good answer then a bunch of guys mad that it wasn't the right board, so that they continue talking about the Longest Bridges in the country and Venezuelan restaurants in NOLA.



Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
10828 posts

re: 1st time Smoking a Brisket this Saturday
pics of smoker pls? what type?


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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
14162 posts

re: 1st time Smoking a Brisket this Saturday
Just go to youtube and look up Franklin BBQ brisket...he has several videos showing exactly what to do including trimming, etc.

Follow it to a T and you will get something like this.....my first brisket I tried using his methods.



Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
59150 posts

re: 1st time Smoking a Brisket this Saturday
quote:

Longest Bridges in the country
And WYHI, and NSFW, and hottest 39 year old professionals!

Brisket aint exactly 'whats for dinner' over there.


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NaturalBeam
LSU Fan
Member since Sep 2007
13665 posts

re: 1st time Smoking a Brisket this Saturday
quote:

Should I just return the box to home depot?
Yes. Soak wood chunks (not chips) in water for an hour ahead of time. Just put them on with the lit charcoal. That box is a waste of money and it seems like it would give off less smoke than without it.



Garcie10
LSU Fan
Sabine Parish, LA
Member since Feb 2007
611 posts

re: 1st time Smoking a Brisket this Saturday
any of you guys like to inject your briskets or just rub on the outside? Also hickory or pecan?


Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
59150 posts

re: 1st time Smoking a Brisket this Saturday
Over hear they call that "infusion" cause they know the word sucks.


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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
9812 posts

re: 1st time Smoking a Brisket this Saturday
Watch the franklin video as stated above.

This is my method similar to franklin.

I use 50/50 salt pepper rub with just a little paprika.

I like to cook mine at about 250°......I find a little higher temp produces a better bark.

It will need to go for 1-1.5 hrs per pound. I use a meat thermometer and take it to an internal temp of about 190° - 195° then remove from smoker, wrap in foil, put in a cooler and cover in towels for at least an hour before I slice.


Janky
LSU Fan
Team Primo
Member since Jun 2011
19772 posts
 Online 

re: 1st time Smoking a Brisket this Saturday
quote:

Kingwood Tiger


Mother of Gawd that looks good.


hungryone
LSU Fan
river parishes
Member since Sep 2010
5919 posts

re: 1st time Smoking a Brisket this Saturday
What sort of brisket do you have? A trimmed flat like you get at most area supermarkets? A whole packer cut? The overall size, thickness, and weight will change how it should be handled. A little bitty trimmed flat needs to be foiled & cooked with some liquid after an initial smoking period, or it will be shoe leather. (Ask me how I know.)


CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
9812 posts

re: 1st time Smoking a Brisket this Saturday
Whole trimmed packer.......usually from calandros.

I too fricked up a few briskets in my time
This post was edited on 9/19 at 4:24 pm


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Kingwood Tiger
LSU Fan
Katy, TX
Member since Jul 2005
14162 posts

re: 1st time Smoking a Brisket this Saturday
quote:

Mother of Gawd that looks good.


Thank you...first and only time I've done one. Used my father in law's offset smoker at their lakehouse. He is known for doing great briskets, and my wife said it was as good or better than his.

I think I'm going to do another one this weekend.

Here is one more money shot....the fatty portion was amazing as well!! I was really pleased with the bark and smoke ring. Was very tender and had great taste.



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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: 1st time Smoking a Brisket this Saturday
quote:

use 50/50 salt pepper rub with just a little paprika.


This is the only seasoning you do?


JAB528
LSU Fan
The Mexican Ocean
Member since Jun 2012
15456 posts

re: 1st time Smoking a Brisket this Saturday
Trust in CB.


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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
9812 posts

re: 1st time Smoking a Brisket this Saturday
Yes sir


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