First Brisket Smoke In Progress

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

I picked up a 4.97 lb. flat beef brisk this afternoon. Being my first brisk, I didn't go to crazy, so I put some kosher salt, pepper and garlic powder for a rub.

I used the minion method of starting up the smoker. I put about 35 Royal Oak briquettes in the chimney, and started it up. I laid out a bunch of briquettes in the basket, and placed 4 chunks of cherry wood in the midst of them.

Once the coals were lit, I spread them amongst the unlit ones, poured boiling water in the water pan, and threw the brisk on.

Currently, the temps are hovering around 120, which is making me a bit nervous. Shocked

Although, I need to remember slow and steady.

I am taking a cue from Alien BBQ and I'm putting the fat side down for the first hour, then I'll turn it over.

I'm shooting for a smoker temp of 220-250.

I'll have pics once it's all done.
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Toga · Posted: Nov 25 2008 Post subject:

Is your smoker temp 120 or meat temp? If the smoker temp is 120 get some air on that fire.

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

reptileink · Posted: Nov 25 2008 Post subject:

don't let it go too long. With a full charcoal basket, you should already be over 200. Take the water pan out(if you can) and empty the water. Foil it over.
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Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

Toga · Posted: Nov 25 2008 Post subject:

Put some air on the fire and put some bacon over that flat if there is not a bunch of fat on it. If you have a hard time holding temp once it is up and it is as cold as it is here in the detroit area (32 degrees or so) as reptileink mentioned you should loose the water in the pan and cover it with foil. You will loose enough heat due to the cold.

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

Just turned the brisket over and put the fat side up. I also sprayed some EVOO and Apple Cider mix to keep it moist. According to my probe thermometer, the meat is at 119, but I highly doubt that, since the smoker never got above 160.
_________________
"Don't let yourself get attached to anything you are not willing to walk out on in 30 seconds flat if you feel the heat around the corner."

Weber Green One-Touch Gold
Pro Q Frontier Smoker

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

Smoker is at 180 and the meat supposedly is at 143. I really find that hard to believe. Confused

_________________
"Don't let yourself get attached to anything you are not willing to walk out on in 30 seconds flat if you feel the heat around the corner."

Weber Green One-Touch Gold
Pro Q Frontier Smoker

Scrooge_Fan · Joined: 15 Apr 2008 Posts: 6 Location: Northern Illinois

I would recommend that you never put the meat on until the pit or cooker has already reached your target temp. Of course, you will lose a little heat when you open the lid and put cold meat on the grate, but it will usually come back to your target pretty fast.
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Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

roxy · Posted: Nov 25 2008 Post subject:

Your still going by the gauge on the lid of the Smoker are you not..??

It can be out by as much as 100 degrees or more. After half an hour with the water in the pan.. is the water boiling gently..?? if so you are probably in the 225 to 250 range with the Frontier. If not then you need to worry..

The temp gauge on my 2 frontiers are way out and I do not use them at all. I use a digital temp gauge to tell me whats going on.

Burbs.. You really need to use some of the great info that those of us that have Frontiers... Your posts are misleading and you get a lot of feed back from folks that have not used the cooker. We all have worked out the bugs with the cooker and are trying to get you on the right path.. Listen to the advice and apply it so you wont have these.. ARGH...!! things are not working posts.

Not to blow my horn, but I was one of the first to have a Frontier in NA.. I have used one so much it looks beat up. Used them in comp and gotten many calls with the cooker. I am sponsored by ProBBQ as well. If your having some troubles with your cooker.. Send me a PM and I will be happy to help you out.

Just looking out for ya and wanting to see you have success with the unit.
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Tony · Posted: Nov 25 2008 Post subject:

Nice piece Rox! Wink

If You don't blow Your own horn then there ain't nobody gonna' hear 'Ya! Cool

Best Regards, Tony Very Happy

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

roxy · Posted: Nov 25 2008 Post subject:

I am thinking you might need some more air vents on the bottom of the smoker. I think you can get them from Freds.. It sure does help the cooker work to its optimum if it can breath right.
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

roxy · Posted: Nov 25 2008 Post subject:

necron 99 · Posted: Nov 25 2008 Post subject:

roxy · Posted: Nov 25 2008 Post subject:

There is a difference in the gauges in the two units for sure. It was discovered that the gauges in the Frontier were inaccurate and it was addressed for the production of the Excel 20. If I am not mistaken, it was also addressed with the Frontiers that were produced after this was brought to the attention of ProBBQ.
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WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Burbs · BBQ Fan Joined: 31 Oct 2008 Posts: 363

necron 99 · Posted: Nov 26 2008 Post subject:

Given the difference in your choice of unlit fuel for your brisket cook, vs. your rib cook, I would have to agree with you Burbs. I use 100% natural hardwood charcoal briquets and / or 100% natural hardwood lump charcoal for just this reason, and I don't have a problem with the volatile substances released from these forms of fuel while they're heating up.

If you use charcoal briquets that aren't labeled as 100% natural hardwood briquets as the unlit fuel, I'd recommend you don't put the wood in the unlit fuel, and don't pu the food in the cooker until after all the volatile substances in the briquets have finished being volatilized. After that point, then put the food & wood in the cooker.
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