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Started By
Message
re: Smoked My First Brisket
Posted on 3/6/26 at 11:16 am to Bert Macklin FBI
Posted on 3/6/26 at 11:16 am to Bert Macklin FBI
quote:
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.
You can put wood chunks in the hopper. What I would do is put in chunks as I was filling it up so they wouldn't all burn at once.
I had one for 5 years. After about 3-4 I had consistent issues with it. I eventually got rid of it and now just rocking a kettle.
0
Posted on 3/6/26 at 11:41 am to Bert Macklin FBI
I mixed in hardwood chunks.
Posted on 3/6/26 at 12:28 pm to CarRamrod
quote:
wrong... you wrapped too early if you wanted a more durable bark.
Any wrapping will affect bark no matter what time you wrap, and you are correct that he needed to wait until he got the color he wanted before wrapping.
But wrapping it in foil absolutely ruined his bark. Foil does not breathe so it steams the meat. Butcher paper is porous so it doesn't steam like a foil does. The butcher paper will still soften the bark, but to much less of a degree.
Posted on 3/6/26 at 1:27 pm to Bert Macklin FBI
quote:
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
Well the wife knows this is one of my passions so she doesn't give me any shite over it. But she also doesn't see the need for the next one I want. And she's right, I don't NEED it. But I want it.
It's an Outlaw Smokers Patio XL Model.
I don't have anything near as nice as that one.
My other stuff is:
Masterbuilt Gravity Charcoal 1080
Green Mountain pellet (the big one...forget the model name) that she bought me for Christmas back in 2017
A home-built offset 4-rack rotisserie (guessing the chamber is 42" dia X 5ft long)
22" Weber Smokey Mountain
New Braunfels offset smoker that Academy used to sell years back when they were heavy gauge metal...not the thin shite they sell now. It's actually at my uncle's house from back when he borrowed it. He needs to bring my shite back...lol.
And the last pit is a home-built stainless charcoal pit.
In the brisket pics I added to this thread...the first brisket pics came off the Masterbuilt. I love that thing. Never had an issue, unlike Alx.
And I think the last brisket pic where I really trimmed the point to get alot of burnt ends is on the rotisserie. That's a cooking sumbitch too.
This post was edited on 3/6/26 at 1:29 pm
Posted on 3/6/26 at 2:19 pm to Bert Macklin FBI
My secret weapon....Use this after cook before wrap and rest
Posted on 3/6/26 at 2:24 pm to GeauxTigers0107
My oven only goes to 180 on the low end.
I agree on the long rest. I rest MINIMUM 8 hours at 145 in one of these warming ovens.
LONG REST GIVES BETTER RESULTS
Posted on 3/6/26 at 4:28 pm to Tic44
I've been eyeing thar Vevor for a while now. Just haven't pulled the trigger. My fun money has been going to my boat.
And the whole world knows about resting in tallow brother. That ain't no secret. It's a great tip though. IMO,
And the whole world knows about resting in tallow brother. That ain't no secret.
It's a great tip though. IMO,Posted on 3/6/26 at 4:54 pm to GeauxTigers0107
I use the tallow from the one I am smoking.
Posted on 3/6/26 at 5:06 pm to GeauxTigers0107
Are there certain meats that you feel do better on your WSM rather than your offset?
Posted on 3/7/26 at 5:15 am to AlxTgr
quote:
I use the tallow from the one I am smoking.
Yeah me too. I bought a small tub of that South Chicago Packing tallow a long time ago to try. Got it in about a week ahead of the cook. As I'm trimming the brisket it dawns on me...you idiot. You're about to be able to make all the tallow you want and you went and bought that.
It's good stuff though. Fun fact: that's what Popeye's fry their chicken in and that's where they get it. Just in a little bit bigger tub.
quote:
Are there certain meats that you feel do better on your WSM rather than your offset?
Oh yeah. Chicken. I remove the bowl and essentially do a direct-heat smoke. The fats and mop dripping over the coals imparts a flavor different than any other cooker I have but far enough away from the coals where I don't have to flip all the time like you would on a standard charcoal pit. So if I'm after that flavor profile I'll use the WSM.
Posted on 3/7/26 at 5:24 am to GeauxTigers0107
removed
This post was edited on 3/7/26 at 5:25 am
Posted on 3/7/26 at 2:25 pm to GeauxTigers0107
quote:Agreed
Oh yeah. Chicken.
Posted on 4/6/26 at 8:32 am to Bert Macklin FBI
Brisket number 2 came out much better than the first try. The flat was still drier than I'd like but the bark and the fat rendering was so much better.
Posted on 4/6/26 at 8:40 am to Bert Macklin FBI
quote:
Brisket number 2 came out much better than the first try.
Looks awesome, I'd eat it.
Posted on 4/6/26 at 9:01 am to KemoSabe65
Looks like I'm cooking a brisket this weekend.
Posted on 4/6/26 at 9:47 am to VernonPLSUfan
I did my first one yesterday as well. Turned out exactly how I wanted except for the bark. It didn't really set in and harden up like I wanted and ended up more like a "crust"
The moisture and flavor was great though. I suspect I used a little too much binder which created too much humidity, and probably put the brisket on too soon after seasoning. Mine only ended up being a 10 hour cook. Started at ~275 degrees. Stayed pretty tight between there and 260. Pulled at 8 hours and wrapped in butcher paper and put a few scoops of tallow. Cooked until it reached 200 internal. Rested for two hours in a cooler. 3 chunks post oak, 1 chunk pecan. Salt, Pepper, Garlic blend
The moisture and flavor was great though. I suspect I used a little too much binder which created too much humidity, and probably put the brisket on too soon after seasoning. Mine only ended up being a 10 hour cook. Started at ~275 degrees. Stayed pretty tight between there and 260. Pulled at 8 hours and wrapped in butcher paper and put a few scoops of tallow. Cooked until it reached 200 internal. Rested for two hours in a cooler. 3 chunks post oak, 1 chunk pecan. Salt, Pepper, Garlic blend
This post was edited on 4/6/26 at 9:56 am
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