olemikey Loc: 6 mile creek, Spacecoast Florida

45 minutes at 127 ????????????? = raw meat, surely you jest!!

gerryh

My Big Green Egg is already hot.

olemikey Loc: 6 mile creek, Spacecoast Florida

That's sad for the driver, but wonderful that the meat will not go to waste..... yes, you should buy or build a nice little smoker!!!! The snow covered meat may not be there in the morning!!

I have several smokers, my favorite for an all day smoke is my old barrel shaped electric, which has a nice big water pan in it. After one of several preferred rubs, I'd give it about an hour per lb. at around 175-225 (if you can believe those little temp gauges built in). The temp varies - it holds 175 when no chips/sticks/pellets, when actually smoking the wood it jumps up to approx. 225 or a bit more for the duration of the burn, then slowly drops back to 175. I do pork and beef in it and can control how smoky the end product is.

CanonTom Loc: Birmingham

Apparently you know little about smoking meat. Well I know a lot more about that than I do about great camera work! Much to know but I will cut to the chase:

Go to the website smoking-meat.com and read and read and read. Look up Jeff's reviews on smokers on the site. He has a ton of recipes on the site you can download for free. The only thing he charges for is his own rubs which I can tell you are wonderful. He loves the Pit Barrell Cooker (smoker) among others as I do its a great first smoker, is so well engineered it will cover many beginners' mistakes. I have one and my brisket is wonderful smoked on it using receipes from the www.Pitbarrellcooker.com website where you can buy this wonderful charcoal smoker for only $299 shipped to your door. There are many other options if you wish to explore them. I am simply speaking from personal experience and that of others that I know personally.

Disclaimer: I am speaking from experience to a fellow UHH member as a friend only. I have no financial interest in either of the above enterprises and stand to get no financial gain whatsoever. But these two websites will get you started in the right direction.

Tom

philo Loc: philo, ca

my mailing address is.....................

rayclay Loc: Arab, AL., USA

Good brisket is slow smoked at 225 deg. for 10-12 hours until inside temp is 198 deg. Resting it should go on past 200 deg. inside. Cut the thinner side off and take it up soon as it hits 198 inside.

Bob Locher Loc: Southwest Oregon

What time is dinner?

Jake the snakeman

Keep it simple. Get a Brinkmann smoker and marinate the brisket for 5 hours in teriyaki sauce cut it in half. Put a small layer of carcoal in the smoker and light it. Let this turn white. Then add more briquettes until it's really heaped up, put the smoker body on with the water pan and bottom grate already in place. put the small portion of the brisket, fat side up, on that grate then put the other grate on top then big put the brisket on that with the fat side up put the lid on and don't even look at it for 10 hours. You will love it. You can get one of the Brinkmann smokers for about 60 or $70 at a Lowe's or Home Depot and they're worth every penny

newtoyou Loc: Eastport

It's good to be a carnivore at times like these😋.
Bill

Jake the snakeman

With the teriyaki sauce you will not need barbecue sauce however if you would want some try this: 1 cup ketchup, 1/2 cup packed brown sugar, 1/3 cup sugar, 1/4 cup honey, 1/4 cup molasses, two teaspoons prepared mustard, one and a half teaspoons Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon Liquid Smoke, 1/8 teaspoon pepper. Bring to a boil, let cool , serve

olemikey Loc: 6 mile creek, Spacecoast Florida

Not bad, I've used the old 1 hour per pound methodology for thick cuts for decades, using my preferred heat range (175-225) 175 at rest, 225 to 250 while smoke is actually happening (with my electric smoker).....I like it because I don't have to babysit it as much as when doing wood or wood pellets/chips, or charcoal in the big smoker, it holds the temp steady for hours. Since it is mostly just me and the Mrs. these days the little orange electric gets the nod often. For family affairs and party action the big ole smoker comes on-line. The other issue is that momma has a lower tolerance for smoke flavor than I do, so there is that influence that I must abide by!!

You put some old "smoker aficionados" together and you'd get some great techniques and recipes, and a multitude of different styled smokers.

I've never gone that high with the inside temp, I've always used 175 as my happy point, and we've never had a bad tummy or food induced illness. I do have to meet the 175+ inside threshold or my better half sends me back to the smoker!!!

I have Red Maple, Oak and Elm on my property, and the Maple when still green gives a sweeter smoke flavor, dryer it has a milder flavor, Oak is a favorite, Elm is last, and I have to buy Mesquite, Hickory and Apple, although I can get citrus wood from old local groves, Orange and Tangerine are fun too, haven't tried Grapefruit yet..

olemikey Loc: 6 mile creek, Spacecoast Florida

See what you did Lorima, now your going to get a full fledged tip-in from all the "Smoker Aficionados", which isn't a bad thing, not only great camera input, but food prep as well!!

Earnest Botello Loc: Hockley, Texas

WOW, lucky you and all your neighbors, Lorima, you don't have to ask "Where's the Beef" for a long time.

GregWCIL Loc: Illinois

I'm impressed with all the smoking knowledge on here. My mouth is watering. But I think I've read that brisket is usually handled differently than just smoking a pork loin for example. Don't you take brisket to a higher temp to melt all the fat inside? Just wondering.

tcthome Loc: NJ

Luck would have it, happy eating.