Ohhh, and it was soo good. If I knew it was this fun, I would have picked it up years ago.

 

 

 

 

Ummmmmm...smoking meat that is. Yep, I had "pretend smoked" on my grill before, but as some of you know, it's just not nearly the same as the real thing.

 

Finally put together the smoker I got for Christmas that had been sitting in the box in the corner of my living room. Took a few hours but finally got it together. Decided I needed to try it, so 5:00 yesterday afternoon I went to the store and got a brisket point to smoke...spur of the moment and completely unprepared. Threw together a rub with my various spices I have in my cabinet, got the smoker up to temp and on she went about 6:10. Pulled it off a little before midnight. For the first time out and not really being prepared (had no foil to wrap it in for the last hour of cooking to help make it more tender), it was pretty darn tasty and had an EXELENT smoke flavor. Was a tad on the salty side as I added quite a bit of kosher salt to the rub, but didn't taste as salty today when I reheated some here at work. And all my fellow co-workers who tried it all liked it, some saying they thought it was really good. Not too shabby for my first time out. Next up, some salmon I bought last night...then some ribs and pork butt.:hungry:

glad to see you have joined the club. I love to light up my smoker with all kinds of meats and fish. Here is a tip for you. Brine your meats before you smoke them, they will stay juicy and flavorful.

 

A simple brine is salt, sugar and water. Equal parts salt and sugar and enough water to cover whatever you are brining so that is it submerged. You can use whatever else you like the the brine as far as spice goes and other liquids it is up to you. The brining process draws out the water and replaces it with the flavored water. Try it, I think you will like the results. Best of luck, enjoy and eat well:dancingpa

Awesome! You'll be addicted to smoking before you know it. What kind of smoker did you get?

 

I did two pork shoulders and three racks of ribs for a get together at a friends house this weekend. Speaking of ribs, when you get around to doing those I recommend the baby backs from Sam's Club if you have or know someone who has a membership. Normally I stick with my local butcher shops for meat, but the Sam's 3 packs are excellent and I have a feeling it's going to be my go to meat for a while as I don't have much time for the 12-18 hour smokes right now. They run around $30 for three racks that are huge for baby backs, plus they pull the membrane off the backside for you and leave a little of the tenderloin on the top side.

I use my smoker a few times a month, even during winter. Anything you can cook, you can smoke, so don't be afraid to try different things....veggies, casseroles, pizza etc. As far as brisket, it's one of the harder things to do well. I wouldn't worry about foiling it, especially if you like a nice, charred bark....foiling it softens the bark, and in reality steams the meat, which, at least to me, changes the texture. The real reason guys foil brisket is to speed up the cooking time....it's usually done around 165-175 degrees which is where the cook normally stalls for a few hours. So unless you're pressed for time, I wouldn't bother foiling.

I use my smoker a few times a month, even during winter. Anything you can cook, you can smoke, so don't be afraid to try different things....veggies, casseroles, pizza etc. As far as brisket, it's one of the harder things to do well. I wouldn't worry about foiling it, especially if you like a nice, charred bark....foiling it softens the bark, and in reality steams the meat, which, at least to me, changes the texture. The real reason guys foil brisket is to speed up the cooking time....it's usually done around 165-175 degrees which is where the cook normally stalls for a few hours. So unless you're pressed for time, I wouldn't bother foiling.

 

Your completely right, I meant to mention that in my previous post but got caught up talking about Sam's Club ribs hah. I'll just add a little more of my experiences for BigVMan in this post since I've already quoted you, rather than making another post.

 

I used to use the 2-2-1 method for baby backs and the 3-2-1 method for spare ribs but now I don't foil at all with ribs as I don't want them falling off the bone when I pick them up. So I use the bend test once the meat starts to pull away from the bone to pull them off the smoker when I believe they are ready. For that matter I don't foil anything anymore, though I have wrapped a few things in butchers paper and had good results with the bark not getting soft.

 

As far as large mass meats, shoulders, brisket etc, you cant go by time to determine when those are done, they're just done when they're done, I've had a 10lb brisket take 18 hours to cook before. A good digital thermometer comes is almost a must for large chunks of meat, especially if your new to smoking. Like you mentioned you can foil when you hit the stall if your stressed for time, but one thing that also works is to "cheat" and throw it in the oven at around 300 to finish it off. By the time you hit the stall the meat has already taken in all of the smoke that it's going to, but by using the oven, you don't ruin the bark.

 

As far as desired smoking temperatures, again, invest in a digital thermometer to get the temps you want. I have a couple from the Maverick line that have been great. In my experience the metal thermometers on grills can and usually are off by quite a bit. On the smoker I'm using now it's off by as much as 50 degrees depending on whether it's sunny out etc.

Your completely right, I meant to mention that in my previous post but got caught up talking about Sam's Club ribs hah. I'll just add a little more of my experiences for BigVMan in this post since I've already quoted you, rather than making another post.

 

I used to use the 2-2-1 method for baby backs and the 3-2-1 method for spare ribs but now I don't foil at all with ribs as I don't want them falling off the bone when I pick them up. So I use the bend test once the meat starts to pull away from the bone to pull them off the smoker when I believe they are ready. For that matter I don't foil anything anymore, though I have wrapped a few things in butchers paper and had good results with the bark not getting soft.

 

As far as large mass meats, shoulders, brisket etc, you cant go by time to determine when those are done, they're just done when they're done, I've had a 10lb brisket take 18 hours to cook before. A good digital thermometer comes is almost a must for large chunks of meat, especially if your new to smoking. Like you mentioned you can foil when you hit the stall if your stressed for time, but one thing that also works is to "cheat" and throw it in the oven at around 300 to finish it off. By the time you hit the stall the meat has already taken in all of the smoke that it's going to, but by using the oven, you don't ruin the bark.

 

As far as desired smoking temperatures, again, invest in a digital thermometer to get the temps you want. I have a couple from the Maverick line that have been great. In my experience the metal thermometers on grills can and usually are off by quite a bit. On the smoker I'm using now it's off by as much as 50 degrees depending on whether it's sunny out etc.

 

Yep. I don't foil anything. Smoked is the only way I'll eat ribs now. As far as digital thermometers there are several decent ones that are wireless and connect to your phone or table through an app. I don't pay attention to hours cooked, only internal meat temp, and I've been known to turn my smoker down to just 195 degrees to slow things down. I have a Traeger with a digital controller which makes regulating my temperature really easy. A pork butt generally takes about 10 hours, although some have taken as long as 14-15 hours. I only do full packer briskets, and they take anywhere from 12-18 hours...I usually start those around midnight. We eat some and freeze the rest, and usually get 2-3 extra meals out it, and it's often better the second time around.

Yup, briskets are always overnight cooks for me, pork butts as well unless they are the picknick shoulders. To anyone that starts early and finishes too early for dinner just wrap in foil, then a couple of towels then throw in a cooler. I do this to let the meat rest, but you can also hold temp suitable for serving for 6 or so hours as well.

So, was told by my co-workers who tried the brisket (had to put it up before it was all eaten so my girlfriend could have some) that it was very good and wouldn't have guessed it was my first time. Girlfriend thought it was excellent and wants it again soon. As I said above the smoke flavor was just excellent and it wasn't as salty tasting to me the next day...I may have just gotten a really salty piece first trying it when taking off the smoker.

 

Anyway, salmon is next, and got a pork loin and ribs at the store last night, they will be going on soon as well.:hungry:

Yep, got me a digital thermometer last night, had one on sale at Kroger about half off. Had a non-digital and lost it the other night while smoking the brisket.

@JDEaston, I got a Char Broil vertical gas smoker with 4 racks from Lowes. Decent size smoker and I could get a lot of meat in there if I want to. Has mixed reviews on line but I received it as a Christmas present. Actually got the smaller one as a gift, but it was broken out of the box, so when I returned it I got the bigger model and glad I did.

 

I don't know about other smokers, but on this one the water chamber runs out pretty quickly, about every 40 minutes or so, and have to keep a close eye on the wood chips too. It's definitely not a "start up and walk away for a few hours" type smoker, which I have heard some of the electric ones are. Definitely have to tend to it, but that's ok I thinks that's part of the fun...I guess that is until you get stuck on it all day with other things you want to do. But tending to it pays off in the end it seems.

Yep, got me a digital thermometer last night, had one on sale at Kroger about half off. Had a non-digital and lost it the other night while smoking the brisket.

@JDEaston, I got a Char Broil vertical gas smoker with 4 racks from Lowes. Decent size smoker and I could get a lot of meat in there if I want to. Has mixed reviews on line but I received it as a Christmas present. Actually got the smaller one as a gift, but it was broken out of the box, so when I returned it I got the bigger model and glad I did.

 

I don't know about other smokers, but on this one the water chamber runs out pretty quickly, about every 40 minutes or so, and have to keep a close eye on the wood chips too. It's definitely not a "start up and walk away for a few hours" type smoker, which I have heard some of the electric ones are. Definitely have to tend to it, but that's ok I thinks that's part of the fun...I guess that is until you get stuck on it all day with other things you want to do. But tending to it pays off in the end it seems.

 

Most every smoker has mixed reviews so I wouldn't worry about that, if it works for you that's all that matters. I'm not familiar with that particular smoker, but with the vertical design, I bet you could find a way to add a larger water pan to keep from tending to it as often if you needed to. But like you mentioned tending to it is part of the fun, I use a char griller offset coal/wood burner, so on long smokes I have to check my fire quite often after about the 6-8 hour mark, but that's a good time to start drinking beer and play with fire.

 

I've been toying around about buying an electric smoker for long smokes, but my main reason for wanting one is for smoking things throughout the winter, as that becomes a pain in the rear with what I currently use. A buddy of mine just bought a masterbuilt electric smoker and he seems to like it, so I may look into getting one of those prior to winter, stick it in the basement and use a dryer vent to pipe the smoke outside. Glad your enjoying the smoking world, I'm warning you though, it becomes addictive hah. Before you know it you'll be smoking breakfast fatties overnight to eat before work hah.

Most every smoker has mixed reviews so I wouldn't worry about that, if it works for you that's all that matters. I'm not familiar with that particular smoker, but with the vertical design, I bet you could find a way to add a larger water pan to keep from tending to it as often if you needed to. But like you mentioned tending to it is part of the fun, I use a char griller offset coal/wood burner, so on long smokes I have to check my fire quite often after about the 6-8 hour mark, but that's a good time to start drinking beer and play with fire.

 

I've been toying around about buying an electric smoker for long smokes, but my main reason for wanting one is for smoking things throughout the winter, as that becomes a pain in the rear with what I currently use. A buddy of mine just bought a masterbuilt electric smoker and he seems to like it, so I may look into getting one of those prior to winter, stick it in the basement and use a dryer vent to pipe the smoke outside. Glad your enjoying the smoking world, I'm warning you though, it becomes addictive hah. Before you know it you'll be smoking breakfast fatties overnight to eat before work hah.

 

I have a traeger wood pellet smoker. I know it's cheating, but it has a digital controller so it's easy to control the temp. Pellets are about $18 for 20lbs and I go through about 6 bags a year. Mine is 8 years old and still works flawlessly. The only thing is you have to keep the fire pit clean from what little ash the pellets produce, or else the fire can go out and it might be a couple hours before you realize it. I'd definitely recommend one to anyone who was interested in smoking.

I have a traeger wood pellet smoker. I know it's cheating, but it has a digital controller so it's easy to control the temp. Pellets are about $18 for 20lbs and I go through about 6 bags a year. Mine is 8 years old and still works flawlessly. The only thing is you have to keep the fire pit clean from what little ash the pellets produce, or else the fire can go out and it might be a couple hours before you realize it. I'd definitely recommend one to anyone who was interested in smoking.

 

I've looked at those before, I believe Myron Mixon has a brand of pellet smokers as well. I've heard a lot of good things about the older treagers like you have, but it seems as though they have cheapened up the newer models and don't seem to hold heat well. Generally that's never a concern with smoking as you only need to get to around 250 degrees max, but in cold, wet, or windy weather it would be an issue. I like my stick burner, but would be interested in something electric that I can keep indoors with a vent for the colder months.

I've looked at those before, I believe Myron Mixon has a brand of pellet smokers as well. I've heard a lot of good things about the older treagers like you have, but it seems as though they have cheapened up the newer models and don't seem to hold heat well. Generally that's never a concern with smoking as you only need to get to around 250 degrees max, but in cold, wet, or windy weather it would be an issue. I like my stick burner, but would be interested in something electric that I can keep indoors with a vent for the colder months.

 

Interesting. I hadn't heard there were issues with the newer Traegers. I'm going to be in the market for a new one soon (I want something a little bigger), and was just going to blindly buy a new Traeger. They have become more mainstream over the last several years...only hardcore smoker guys had heard of Traeger when I bought mine, and pellets weren't easy to find. Now that the big boxes are selling Traeger, it wouldn't surprise me if they cheapened things to meet the higher demand. I'll have to look into the holding heat issue.

I've looked at those before, I believe Myron Mixon has a brand of pellet smokers as well. I've heard a lot of good things about the older treagers like you have, but it seems as though they have cheapened up the newer models and don't seem to hold heat well. Generally that's never a concern with smoking as you only need to get to around 250 degrees max, but in cold, wet, or windy weather it would be an issue. I like my stick burner, but would be interested in something electric that I can keep indoors with a vent for the colder months.

 

Looked at those last year as a possibility looking at getting my first smoker...those things got trashed from everyone, experts and consumers alike, and some even wondered aloud why Myron would let his name be associated with those things. Needless to say after seeing all that I decided not to get one.

Nothing Mr. BWF loves better than fretting over his smoker on a Saturday afternoon. Checking the temperature and pouring an occasional beer over a pork butt to make it just right.

 

Many a wonderful meal courtesy of our smoker!