Food Smokers and Smoking Tips/Tricks/Techniques

okay, that being said, would the weber be large enough for a brisket?

 

@ramonortiz55


http://www.smoking-meat.com/



Easy tasty recipes. Breaks it down pretty well for you also.

No need to pay for his rub recipes.....

Google is your friend!

 

Yes but you'll quickly find out when you fire up the smoker, you might as well load it up with food and have plenty of leftovers. Smoking a small brisket uses about the same wood/charcoal as 2 small briskets, or 1 small brisket and some chicken or ribs or whatever. Plus small briskets don't have the good fat cap that bigger ones have.

 

@ramonortiz55

big green egg please!

 

go to youtube and just search weber smokey mountain brisket or weber kettle brisket and you'll see how they set them up from start to finish.

 

makes perfect sense.

smoking brisket is the whole reason I want to get into smoking..

grilling steaks and what not would be a bonus..

 

thank you

 

I like this recipe.

http://www.smoking-meat.com/march-16-2017-smoked-corned-beef-brisket-for-st-patricks-day

Does the fat side need to go UP when smoking a brisket?

 

and either way, its a great way to spend a day. grab a drink, wake up early, and tend to fire like man is supposed to do! its probably one of my favorite past times (if only I could find more time to do it)

 

yes! gotta get that tasty fat to drip down and smother the meat with flavor!

 

I would try a few pork shoulders first. They are hard to mess up and cheaper to buy in case you do. Smoking a brisket isn't hard, but a pork shoulder is very forgiving and will let you see how much fuel you need and your smoker burns over a 6-8 hour period.

 

Thank you.

I will continue researching the weber and that smoking-meat.com website.

 

you started another 10page thread. tomato or toma-toe

i think its all preference. If im doing a 225 degree 12 hr brisket, then i cook fat side up

lately ive been doing the high heat 350 degree brisket (cook time of about 5 hrs) , i put fat side down

 

X2

 

hmmm good to know. ive never done a brisket (too much money for me)

 

true story. that walmart one was the cheapest ive seen @ $2.9- whatever. $1.50/lb is my limit for large meats.

 

that I could probably do. those things were monsters youd almost need a trailerable smoker just to cook it

 

wait.

So you don't flip the brisket while it is smoking?

 

No flipping. You may want to do a foil wrap, that's what I do when it hits 160 internal temp.

 

Sounds like buying .223 a few years back

Set it and forget it. If you're looking you're not coming.