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re: Smoked My First Brisket
Posted on 3/3/26 at 7:12 pm to CarRamrod
Posted on 3/3/26 at 7:12 pm to CarRamrod
quote:
you also hate Aaron Franklin... yea frick that guy....
I have his book and it’s the least helpful piece of garbage I’ve ever read. He literally starts the book by saying he’s not gonna give any recipes cuz you just have to figure it out and then says to be a good smoker you have to know how to weld… he couldn’t have been LESS helpful.
This post was edited on 3/3/26 at 7:17 pm
1
Posted on 3/4/26 at 4:02 pm to Bert Macklin FBI
Looks tasty. Everyone has their opinion on how it should be done especially where I am.
Posted on 3/4/26 at 4:16 pm to Bert Macklin FBI
What grade was it?
Select, choice or prime?
Select, choice or prime?
Posted on 3/4/26 at 6:20 pm to GeauxTigers0107
quote:
One that tweaks me is "soak your wood chips". Lol. You're using wood chips because you want to impart some smoke flavor from the wood into your meat. Guess what needs to happen to get that smoke? The wood needs to burn. What burns better...wet wood or dry? Exactly.
"oh no mine start smoking right away". That's called steam brother. Anyway, rant over.
In my experience, dry wood burns hot enough to minimize the smoke. When it smolders, it releases much more smoke, and will also burn down into coals and not just ash. This is enabled by the moisture content in the wood.
This is in campfires and in smokers.
Posted on 3/4/26 at 6:32 pm to Hermit Crab
quote:
It was 15 pounds. Thats not small.
Touche, I somehow missed that detail right there in the first sentence. My bad. I was referring to the sub 10 lbers. It looked small with his hand there.
Posted on 3/4/26 at 8:40 pm to deeprig9
quote:
In my experience, dry wood burns hot enough to minimize the smoke. When it smolders, it releases much more smoke, and will also burn down into coals and not just ash.
You can do that with air instead of water
Posted on 3/4/26 at 9:02 pm to LoneStarTiger
quote:
You can do that with air instead of water
That depends on the setup.
Posted on 3/5/26 at 5:16 am to deeprig9
quote:
In my opinion,....
Fixed it for you.
It's been scientifically debunked.
Read this and educate yourself friend
Posted on 3/5/26 at 6:59 am to GeauxTigers0107
I stopped doing that a long time ago. Still trying to figure out ideal chunk number and placement in my newest smoker. It's a drum and cooks a lot different that my last two.
Posted on 3/5/26 at 7:09 am to AlxTgr
Yeah I just smoke everything with firewood. Never been a problem
Posted on 3/5/26 at 8:21 am to deeprig9
quote:
When it smolders, it releases much more smoke,
Yeah butr a smoldering fire is creating dirty smoke
Posted on 3/5/26 at 10:58 am to Bert Macklin FBI
quote:
I have his book and it’s the least helpful piece of garbage I’ve ever read. He literally starts the book by saying he’s not gonna give any recipes cuz you just have to figure it out and then says to be a good smoker you have to know how to weld… he couldn’t have been LESS helpful.
The guy is an a-hole that's for sure. He use to give out a "recipe" for his store's sauce, shite was awful. I've seen him list it in books where it's completely different each time too.
He makes great food, but he lies his arse off about how he actually does it.
Posted on 3/6/26 at 4:48 am to Bert Macklin FBI
quote:
wrong... you wrapped too early if you wanted a more durable bark
Posting a pic of a brisket you smoked is the equivalent of being the cook at a crawfish boil….. you’re going to attract the “experts”
Posted on 3/6/26 at 7:13 am to AlxTgr
I'm a little jealous. I've always wanted a UDS. But I'm down to 6 "pits" now and the wife thinks that's 5 too many 
Posted on 3/6/26 at 8:05 am to GeauxTigers0107
quote:
But I'm down to 6 "pits" now and the wife thinks that's 5 too many
List what you’ve got. I just bought my Pecos and my wife thought I was crazy to spend $500 on a. “Grill” as she put it. Lol
Posted on 3/6/26 at 8:05 am to GeauxTigers0107
This thing is fun. I look for ways to use it. So much cleaner than my gravity feed. I didn't realize how bad that thing was until my first few smokes with this.
Posted on 3/6/26 at 8:14 am to Dam Guide
quote:
He makes great food, but he lies his arse off about how he actually does it.
ask Franklin why he has all those contains of liquid smoke.
My wife bought me one of those Breville Ovens last year which goes down really low on holding temps. That's bean awesome for holding brisket because I too, can't stand to attempt to cook and eat a good brisket in the same day.
Posted on 3/6/26 at 8:16 am to AlxTgr
quote:
So much cleaner than my gravity feed
Is a gravity fed smoker like a pellet smoker with less elctronics? Or is it more like an offset? I guess my question is if it uses splits or pellets?
Also, are there some things that smoke better on a bottom up cooker rather than a top down cooker like an offset?
Posted on 3/6/26 at 8:33 am to Bert Macklin FBI
Mine was a Masterbuilt using charcoal. It had a control panel and fan. I can't answer the last question other than to say the best briskets I have ever smoked came off of a reverse flow offset. I just hated baby sitting that unit, and if I let the fuel get too low it took a while to get it back up.
Posted on 3/6/26 at 10:39 am to AlxTgr
quote:
Mine was a Masterbuilt using charcoal. It had a control panel and fan.
Does charcoal create enough smoke to give it flavor? I have only ever smoked on an offset and have only been at it for a little over a year so I'm curious as to how that works.
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