Tried baby back ribs for tonight,, will be doing brisket over night,, pics

Seasoned,,,, although I'm a lill worried, the few times I smoked I used very lill wood to not repeat my first smoke,,, for the brisket I'm going with a hickory chunk that ways about 3oz and a lill tiny chunk of apple that weighs 1oz,,,, I'm hoping this is enough to enhance flavor and add smoke ring

The wood will give you smoke flavoring but will not give you a smoke ring. Throw in a chunk of charcoal or use Tenderquick in the rub if the smoke ring is important. The smoke ring is a visual thing as it doesn't affect flavor.

From too much smoke taste to too little. Try something in between. You'll hit the flavor profile you like fairly soon. Also, large cuts of meat can handle smoke from more wood.

Well I'm gonna take a gamble and add an extra chunk of hickory

The brisket is finally on,,,i will wake up at 6am to cover it and let it finish doing its thing,,, the brisket was larger than I thought,,,its folded at the tip of the flat and touching the back wall of the unit,,i hope it renders enough to fit on the grate,,

More pix will come tomorrow..

HEY!,

I know your a Newbie and have the SM09, right? You gotta take a look at Mainely Dave's s sight. He is a legend on this forum.

Take a good look at beef brisket. He has some pics. that will show how to wrestle a brisket in that there smoker of yours.

quote:

Originally posted by JAEJW1:
Well I'm gonna take a gamble and add an extra chunk of hickory

If you want to push the smoke envelope, go with all Hickory.

Just checked out that site,,, wow he used a lot more wood than I did,,, hopefully things will be ok ,,, gonna go and take it out and wrap it in foil,,

This is what it looks like now,,, before I wrapped it in foil

It's getting there. Mainly Dave used a total of 7 oz of wood. The 2 charcoal briquettes are for the smoke ring, but will not contribute to the smoke flavor.

Ok,, understood,,,

It sure has been quite. What's up? Did that brisket get ate? What's your thoughts or questions? Speak up.

Make sure you read Dave's sight real good it's a novel about the trail and tribulations of a newbie, with a little help of the forum. Lots of knowledge to be gained there,especially for a SM09 owner.

Well I might have cooked it too long,, it was just a lill dry,, it was tender and had a good flavor,,, this was my first on the sm008 my second one overall,,,, my next one which will be done next weekend for the holiday, I will use a oil more wood and add charcoal for that smoke ring,,,

If you cooked it to long I would think it would be falling apart. That looks like it still has texture? Please excuse my curiosity but was that a flat? What grade? can you buy a 13lb packer where you live?

I've not had good luck with a smoke ring on the brisket,but I don't use TQ.

I tend to like 6-7oz of oak,cherry,hickory on my brisket,but this(smoke flavor) is so much an individual thing.

It was a SELECT, from SMART & FINAL,, they did have larger ones,, the one I have us a whole packer 8.98 lb I believe,,,
It does pull apart fairly easily and its easy to slice... I might cook the next one at a lower temp,,225°,,,

6hrs unwrapped, 6hrs wrapped, then about 3hrs testing in a cooler covered with towels,,, and an hour of cooling before slicing

quote:

I tend to like 6-7oz of oak,cherry,hickory on my brisket,but this(smoke flavor) is so much an individual thing.

I like the idea of that mix of wood. Do you use equal weight of all three woods? Is that for a ~13# brisket?

I picked up two ~13# brikets at Wally World today on markdown for $1.38/#. I never smoked anything that big before. It is going to be an adventure

SmokinMAINEiac

Heavier on the Oak than the other two chunks/types. I use this on any size brisket, but try never to smoke small packers. When you have the cs008, it is not as easy to get in the 15-6lb packers thats I like to smoke in my 020.

I learned to smoke the packers without foil, but hey I had Tom and Smokin' to listen to and I know rule number 10 so I never even thought about doing some small milk cow,oh well.