first brisket and smoke ever

knuter · Newbie Joined: 26 Jan 2007 Posts: 88

Hey guys just thought I would put some pics of my first ever brisket and smoke for that fact. If you don't know, I just recently built a smoker with a lot of help and ideas from you guys here on the site so I have to share my first expirience with you all.

I started out with two brisket flats and rubbed them up Thursday night along with a pork roast and two flank steaks. Saturday morning I pulled the cooker out and got a can of lump charcoal started about 9:30, while that was getting going I arranged wood in the fire box starting with two long pieces down each side and two short pieces accross each end and then another row of longer pieces on top and so on about 6" high in total. When the lump was lit, I dumped it into the middle of this wood box I had formed inside the firebox. I lit instantly and once going good it took about 30 mins to get upto temp of 250. The cooker really held onto that temp all day and never got over 260 and if so only for a min or two. The flank steaks I pulled at 140 internal and wrapped in foil and put in cooler for an hour. Here is a photo of that.

http://i168.photobucket.com/albums/u165/knuter/IMG_0017.jpg

http://i168.photobucket.com/albums/u165/knuter/IMG_0018.jpg

The brisket seemed to come upto temp of 150 pretty easily but then took for ever to get to 195, same with the pork roast, is that how it ussually is? Here are some photos of the brisket and pork raost along with a pic of the cooker itself.

http://i168.photobucket.com/albums/u165/knuter/IMG_0007.jpg

http://i168.photobucket.com/albums/u165/knuter/IMG_0020.jpg

http://i168.photobucket.com/albums/u165/knuter/IMG_0019.jpg

http://i168.photobucket.com/albums/u165/knuter/IMG_0021.jpg

http://i168.photobucket.com/albums/u165/knuter/IMG_0022.jpg

Let me know what you guys think and any other suggestions. My cook ended about 7:30 that night with starting about 10:30 on the button. The meat was excellent and we loved it so hopefully it will only get better as I get more things figured out.

Thanks

Alien BBQ · Posted: Tue Mar 13 07 7:05 am Post subject:

160 � 165 is a temp plateau that kills some people because of the waiting and waiting.
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knuter · Newbie Joined: 26 Jan 2007 Posts: 88

Is there a theoretical reason for that alien? Or do you know why that happens when it rises so quickly, you would think it would keep going but it doesn't.

Thanks!

Alien BBQ · Posted: Tue Mar 13 07 7:22 am Post subject:

The school of thought I subscribe to say�s it is because that is when the connective tissues start to break down and fat renders. Others may have a different idea, but that one makes sense so I am going with it.
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SPOKANE SMOKER · Posted: Tue Mar 13 07 7:22 pm Post subject:

Nice looking smoke ring there knuter! Smile

It looks like you did well on your first smoke. Most people have problems with briskets their first time out. Glad that it all worked out for ya. Good job on the smoker too. Shure is rewarding when you build something and it works! Wink

Thanks for sharing the pics with us.

Kevin
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knuter · Newbie Joined: 26 Jan 2007 Posts: 88

Thanks for the kudos, I was very nervous about the brisket and have some tweaking to do, but I think I will be very happy with the smoker and the taste of the meat. Tomorrow we are doing a trapshooting party with about 12 of us and we have a 14 lb prime rib that is getting thrown in there along with a couple of racks of baby backs for appetizers. I will hopefully have some more pics from that cook. Thanks!