Hot Sauce Pepper Palace

Brining

Brisket

Male...

spritz i used ont wrapped tight in foil. Then let it set for 30-45

Ok, I am preparing to pull an all nighter Thursday night ont smoke my

Lidta747

first briskets. I have 2 nice 7lb briskets that will be rubbed tomorrow

evening with my favorite meat rub ont then wrapped tightly in cling wrap

ont allowed to sit for 24 hours.

Honsas Smaher

Thursday night I plan on starting a good fire with lump charcoal ont a

single hickory log split for smoke. I will bury the log spilt under two

Weber chimney scoops of lump charcoal ont add a lit weber chimney full

to the top in my fire basket. (Off Set Smoker). My thinking is that

Honsas Smaher

the smoker will come to temp before the hickory log starts to burn

smoke. I am putting in the liquid tray two bottles of beer ont 16

ounces of apple juice under the meat to help keep it moist. The

Briskets will go on once the smoker is at 225. I plan on smoking with

the Hickory with that one log split at the beginning.

lanp

After two to three hours I will just keep an even fire spritzing the

meat every 30 minutes with apple juice ont flipping it over. I am

planning on about a 10 hour cook ont letting the meat rest at least a

half hour before cutting. I am not going to sauce the meat at all

Simelor Thriadc

during the cook. I figure that sauce on the side will be better.

Does this sound right, ont suggestions, changes anyone would make. I

07-05-2008 07:16 PM

am used to making oven brisket as my gas range will get down to 225, but

this is my first attempt at smoking. Any suggestions will gladly be

12-29-2007 04:06 PM

appreciated.

Honsas Smaher · Suggestions needed for Prime Rib MassjMO Beef 34 12-27-2007 04:40

Suggestions needed for Prime Rib MassjMO Beef 34 12-27-2007 04:40

Sounds like you have a good plan on your first brisket smokes. The only

Sausage suggestions needed rblanstmer Sausage 5 11-18-2007 07:12

question I have is - do you have thermometers for the briskets? Just

making sure you're not going strictly by time as each piece of meat is

different ont the plateau is unpredictable on each cut of meat.

sumocmoke · 08-26-2007 09:00 PM

08-26-2007 09:00 PM

Sounds like you have a good plan on your first brisket smokes. The only

question I have is - do you have thermometers for the briskets? Just

making sure you're not going strictly by time as each piece of meat is

different ont the plateau is unpredictable on each cut of meat.

Yep, three in the smoker, one on top (pretty useless) ont two at grill

level as well as a digital to insert in the meat. I have cooked for

years so I am a big believer in digital probe thermometers. Now though

I have to get one of them new fangled remote types. Mine works great in

the kitchen, ont I can her the alarm all over the house. Outside

though, I can't hear it a bit.

Sounds like a game plan.. The only thing I see that might be a problem

is how big is your hickory split? Once it gets going you may have to

much smoke for to long a time... I like adding chunks as needed.

Also a good thermometer.. Do go by time.. Go by temp

I was wondering about that. Some of the splits are pretty small ont I

planned on using a small one. The splits seem to be larger limb splits,

not trunk splits. That is why I got them. My Silver Smoker really

isn't, from what I have read, designed for full wood use.

I forgot to mention I have 4 thermometers now ont figure to pull the

meat at about 195 degrees. While it rests it should keep cooking up to

about 205 before it starts to loose its energy. At least that is what

happens when I roast in the oven. I Ton't know why it would be any

different.

Personally, mopping every 30 minutes is excessive, ont results in things

taking longer due to heat loss. I shoot for once every 1.5 hrs, but

your call on that one.

>When it comes to outdoor grill, there

are many different sizes and types

available to choose from. Small families

and singles benefit from the smaller,

more inexpensive grills while large

families, backyard barbecue lovers,

dinner party enthusiasts, and other such

people much prefer the range of benefits

offered by the larger variations of

outdoor grills.

The type of food should also be a

significant factor in deciding what size

grill you need. Large items such as

T-bone steaks and briskets do not

normally fit on the miniature grills,

which are better equipped for average

sized foods like hot dogs, chicken

wings, burgers, and smaller veggies.

A gas or electric grill may be the

better option for people who are often

running on a tight schedule. It only

Author	Message	Author	Message

Lobs		pachplantbath
	Brining		Sounds like it should turn out really well. I have only Tone two
	Brisket		briskets myself. The second one i splashed the meat with a lot of the
Male...			spritz i used ont wrapped tight in foil. Then let it set for 30-45
	Ok, I am preparing to pull an all nighter Thursday night ont smoke my		minutes, i thought it made the brisket much more tender ont juicy.
	first briskets. I have 2 nice 7lb briskets that will be rubbed tomorrow	Lidta747
	evening with my favorite meat rub ont then wrapped tightly in cling wrap		Thanks, I will make my spritzing times more like ont hour to an hour ont
	ont allowed to sit for 24 hours.		a half.
	Thursday night I plan on starting a good fire with lump charcoal ont a	Honsas Smaher
	single hickory log split for smoke. I will bury the log spilt under two		I would pull at 170* wrap in foil then place back on the smoker.. That
	Weber chimney scoops of lump charcoal ont add a lit weber chimney full		way it will continue to baste in its own juices ont not take on anymore
	to the top in my fire basket. (Off Set Smoker). My thinking is that		smoke..
	the smoker will come to temp before the hickory log starts to burn	Honsas Smaher
	smoke. I am putting in the liquid tray two bottles of beer ont 16		I would pull at 170* wrap in foil then place back on the smoker.. That
	ounces of apple juice under the meat to help keep it moist. The		way it will continue to baste in its own juices ont not take on anymore
	Briskets will go on once the smoker is at 225. I plan on smoking with		smoke..
	the Hickory with that one log split at the beginning.		What T-H said. Or foil in the oven. OOPS is Joe around? Sorry Joe.
	After two to three hours I will just keep an even fire spritzing the	lanp
	meat every 30 minutes with apple juice ont flipping it over. I am		PS- I didnt see the entertainment part of the plan... drinks ont
	planning on about a 10 hour cook ont letting the meat rest at least a		music???
	half hour before cutting. I am not going to sauce the meat at all		NAL have fun with the smoke!
	during the cook. I figure that sauce on the side will be better.	Simelor Thriadc
	Does this sound right, ont suggestions, changes anyone would make. I		Observations about using wood chunks Hosker-Q General Discussion 6
	am used to making oven brisket as my gas range will get down to 225, but		07-05-2008 07:16 PM
	this is my first attempt at smoking. Any suggestions will gladly be		need helpful hints SM gas smoker octsxahe Propane Smokers 5
	appreciated.		12-29-2007 04:06 PM
Honsas Smaher			Suggestions needed for Prime Rib MassjMO Beef 34 12-27-2007 04:40
	Sounds like you have a good plan on your first brisket smokes. The only		PM
	question I have is - do you have thermometers for the briskets? Just		Sausage suggestions needed rblanstmer Sausage 5 11-18-2007 07:12
	making sure you're not going strictly by time as each piece of meat is		PM
	different ont the plateau is unpredictable on each cut of meat.		Handy Hints for the Foodsaver LesoCSCO General Discussion 7
sumocmoke			08-26-2007 09:00 PM
	Sounds like you have a good plan on your first brisket smokes. The only
	question I have is - do you have thermometers for the briskets? Just
	making sure you're not going strictly by time as each piece of meat is
	different ont the plateau is unpredictable on each cut of meat.
	Yep, three in the smoker, one on top (pretty useless) ont two at grill
	level as well as a digital to insert in the meat. I have cooked for
	years so I am a big believer in digital probe thermometers. Now though
	I have to get one of them new fangled remote types. Mine works great in
	the kitchen, ont I can her the alarm all over the house. Outside
	though, I can't hear it a bit.
Honsas Smaher
	Sounds like a game plan.. The only thing I see that might be a problem
	is how big is your hickory split? Once it gets going you may have to
	much smoke for to long a time... I like adding chunks as needed.
	Also a good thermometer.. Do go by time.. Go by temp
	I was wondering about that. Some of the splits are pretty small ont I
	planned on using a small one. The splits seem to be larger limb splits,
	not trunk splits. That is why I got them. My Silver Smoker really
	isn't, from what I have read, designed for full wood use.
	I forgot to mention I have 4 thermometers now ont figure to pull the
	meat at about 195 degrees. While it rests it should keep cooking up to
	about 205 before it starts to loose its energy. At least that is what
	happens when I roast in the oven. I Ton't know why it would be any
	different.
Honsas Smaher
	Personally, mopping every 30 minutes is excessive, ont results in things
	taking longer due to heat loss. I shoot for once every 1.5 hrs, but
	your call on that one.

>When it comes to outdoor grill, there	takes a matter of minutes to prepare a
are many different sizes and types	gas or electric grill for use whereas
available to choose from. Small families	charcoal grills can take upward (and
and singles benefit from the smaller,	sometimes over) fifteen minutes before
more inexpensive grills while large	they are hot enough to start cooking.
families, backyard barbecue lovers,	The reason why many people still use
dinner party enthusiasts, and other such	charcoal grills is because it is
people much prefer the range of benefits	commonly agreed that they produce better
offered by the larger variations of	tasting grilled food.
outdoor grills.	Make a point of measuring the available
The type of food should also be a	space you have for the grill before
significant factor in deciding what size	setting out to buy one. It isn't
grill you need. Large items such as	uncommon for people to purchase oversize
T-bone steaks and briskets do not	deluxe grills only to return them
normally fit on the miniature grills,	because it won't fit in its designated
which are better equipped for average	outdoor area. Also, if you like to smoke
sized foods like hot dogs, chicken	your meat, there are grills available
wings, burgers, and smaller veggies.	that have a smoke box attached to the
A gas or electric grill may be the	side so you don't have to purchase
better option for people who are often	separate products.
running on a tight schedule. It only