Food Smokers and Smoking Tips/Tricks/Techniques

Several months ago I did my first brisket and it turned out a lot like yours, @uhplifted . I'm super frugal and was too scared to drop another $50 on another brisket in fear that it would turn out the same but I finally bought another after work yesterday. About 7 hours in and it's only at 152 so we'll see what happens. My wife really isn't into smoked meat too much so I had to take advantage of her being gone all weekend!



On another note, I just scored a bunch of peach wood from a tree we cut down at one of our job sites. I've alway used kiln dried wood flooring scraps so I'm not sure what to do with this stuff. My thoughts are to let it dry out for the next couple of months, peel the bark, split it up into smaller chunks, and then throw it in with the coals. Am I on the right track or does someone have a better suggestion?

Said peach wood:

 

If it runs and sounds good. I’d say $150-200

 

Hmm interesting. It may have still been a little firm when I probed the thick part of the flat. Also could be the grade too. I really didn’t see a lot of marbleing in it so it could just have been a poor slice of meat. Oh well. The point is good and moist still.

Ya definitely gonna wrap next time. It was on for about 13 hours

 

Yep!

 

I want to inject with a beef broth, then put it on smoker

 

Ya if it took that long you could dump a little beef broth in the foil and let it soften up in there. Still good job though. Takes time to master a brisket.

 

I ended up peeling a bunch of bark away from the point. The inside of the point was very tasty and moist. I will note that for the next time.
Ya, I definitely have a lot to learn for brisket cooking. This first bad one won’t discourage me, just means I gotta cook more of them!

 

A bad brisket is still better than a plate full of tofu.

 

Very true!

 

Soak those flat slices in broth, dammit!

 

I will for the remaining ones

 

Could chop it and put on a sammich

 

Done. See ya, I’m eating.

 

Nom

 

Thanks everyone!
I ended up striking a deal for the RA saw, an older Craftsman table saw and a 12 inch compound miter saw.
Already tested out the table saw, works wonderfully! As for the RA.. I'll have to at minimum replace the power cord and with the deal I made for the 3 saws.. it was totally worth it to me!

 

Good!

 

Someone school me on sirloin. Couldn’t pass up this deal tonight. Never cooked one so I’m open to all ideas

 

It’s a chewier cut, actually I quite like it. I want some bite in my steaks. I cook it just like I do any other steak. Either a rub on or SPG, I toss it on the smoker at a lower temp for 20-30 minutes then I crank the heat up and sear it till it’s the temp I want. I do ours medium rare. Let it rest 10 mins or so and dig in.