Smoking Brisket: Attempt Number 2

[tylini]

try not to take as much fat off the cap it will render alot more then you think and you can remove it after cooking if you choose to

[14dollarz]

@marthanyc . Yes. The smoker would be pointless without them.

[bdmenter]

Just wanted to say thanks for posting these vids ,there going to be very helpful as I just bought a masterbuilt smoker the kind with the glass see through door . Watching that meat smoke through the glass door should be more fun then watching tv. ha ha

[viewitnow]

Is the display on the smoker having problems?  At around 3:30-3;40 or so, it appears to be flickering or failing.

[14dollarz]

Nope. That is just how it looks when viewed through a video camera. Similar to how a computer screen looks when filmed by a camera.

[jerryvagent420]

try smokin ur brisket in a large foil pan in charcoal grill indirect heat ,fat side up for about 1hr for ever lb ul never have a problem with dryness, you wont even be able to slice it becuase it so soft and tender.

[14dollarz]

Thanks for the tip. I'll be using a pan next time.

[BillDavidShow]

I use an el cheapo Brinkmann Electric Smoker with the water pan. I always top my briskets with bacon, presuming I'm not smoking pork ribs on the top layer above it. I'll be smoking Saturday and will film it.

[14dollarz]

Cool. Definitely let me know when you post the video. Thanks!

[BillDavidShow]

My girlfriend's adult kids are in town and I ended up playing beer pong with them. I WILL, however, make a post smoking video. Ha ha ha. I am WAY too old to be playing beer pong!

[marthanyc]

@BillDavidShow When are you going to post your Brnkmann rendition?

[hjy75t]

Nice.

Are you generating smoke throughout the process. If so, how often are you adding wood chips.

[14dollarz]

I add chips about every 2hrs.

[hjy75t]

Every 2 hrs for the entire 12 hours of cook time... or just for the first 6 hrs... etc?

[14dollarz]

Ya probably for the first 6-8 hrs on a 12 hr smoke.  I know you can oversmoke things but I haven't yet.

[nkey01]

that looks so tasty.

[14dollarz]

It's getting better. I'm looking forward to my next brisket already. Thanks for watching.

[baconsoda]

Excellent series. I love trials and experimentation.

Thanks for the mention and link to my stuff. I can hardly wait to get started on the garden next year because I am doing a 3-factor tomato trial and have my note book ready and pencils sharpened.

I also discovered I can easily get a smoker here so that could feature in my future. However, with steak being about $20 a pound here I mightn't be doing much huge stuff.

Best Wishes,

Brendan

[14dollarz]

Thanks for you comments and help on the temp. That was probably why things were taking longer to cook because it was 15-20 degrees cooler on the inside.

I'm looking forward to next years garden as well. Good luck with the tomato trial. Keeping records would not be something I would be good at myself. But i will be sure to watch and learn.

[cocoakeke]

Trial and error makes for perfection. Love that you're using gloves- safety matters with food!