Newbie w/ Smokin' Tex - Can I be more pathetic? Brisket Advice Please!

I'm pretty new here as well, and I have found thet a CS is MUCH more efficient producing smoke than anything I have ever used before. I am cooking a 12# brisket tonight and I plan to put 3oz of wood in the box and leave it at that. A brisket can take a lot of smoke, but I don't want to over do it this time. I have also cut down from the 4oz I was using for 2 10# butts to about 2-3oz now. As for cook times, go by temperture. I think the concensus here is for 190* for brisket, but check out Brisket 101 here: http://cookshack.com/barbeque_guide/101/Brisket101.html

Yes, it is amazing how little wood you need. The first thing I tried was a smoked turkey. I think I used 4 oz. of wood and it was almost uneatable due to the heavy smoke. I tried jerky and the same thing. The sausage took the smoke pretty well, but it too was probably a bit on the heavy side.

Man, I've got a couple of 10 pound bags of alder, hickory, etc. This machine is going to make that stuff last forever!

Here is a question that's really not covered in the 101 post: I am a collector of bbq books and many of you are as well, I'm sure. Well, nearly every person who has ever devoted serious writing to brisket uses the mop. I realize that the mop is a moisture retention practice, but it seems to also be very intertwined with the various recipes.

Most mops are simple, but some are quite complex and are obviously designed as an integral part of a recipe. Smoke ovens don't lend themselves to this practice, it seems to me. First, the moisture loss is minimal compared to pit bbq and second, the repeated opening of the door seems to be a big no-no. Or is it? Are there those of you out there who successfully incorporate the use of mops in your smoke oven cooking?


Thanks!

Keep it simple on a first cook and keep good notes.

Salt and pepper is not a bad rub.

225� is always a good working temp.

You could do four oz to start and four oz after the spray at 6 hrs.

The CS is a moist cooker,so maybe do a spray/mop around six hours.[If you Really feel you must]

Maybe again around nine hours.[If you are Really determined you must]

I got some mops that have never been used,that I'll make you a fine price on-if I can find them.

I think you'll find,after seeking perfection,that 95% will be handled well by keeping it simple.

Cookshack builds that in.

Do the simple a few times ,take good notes ,and then make small changes.

Just my $0.02

Ok,gotta admit,I too have a smokin tex smoker,stainless oven and I did 220 degrees on my first brisket and after 7 hours with a packer trimmed almost 6 pounder it came out fallin' apart delicious for sure.I did douse it with apple cider vinegar during the last hour of cooking.I used Tony Chacheras seasoning for a rub and nothing else.It was fantastic!!Enjoy,this is the best and most helpful forum you will ever confide in,no matter what cooker or smoker ya got,good "Q" to all,BillyQ

smoken'm
tom is right; notes, notes, notes!!!!! and when you do make changes, make them one at a time.what i mean is if you add less smoke, don't use less wood,more heat, open and close door more often.
make one change,make a note. see if it works. if knot put it back and make another change, see if that works; so on and so on ---- you'll find it
but you got to go slow ontil you find what you like just my 0.02


hope i helped

Thanks for the advice. This thing is really, scary efficient when it comes to smoke. Last night I made some great baked/smoked salmon (salt, pepper, and old bay). It was a 2 lb. fillet and I used (and I really had to restrain myself here) 1/2 oz. of alder. 1/2 of an oz.! It was nearly perfect, but believe it or not, just a freckle on the strong side.

I suppose if all else fails, read the directions. Right on my smoker it says "For medium smoke flavor, use 2 oz. of wood for 10 lbs. of meat" Duh.

But this begs the question: Are there inherent differences in Cookshack vs. Smokin' Tex units? Because I see a lot of brisket recipes here calling for 8 oz. or more wood. Or maybe I'm just a smoke wimp. I like smoke plenty, but I now know that it CAN get too smoky for me. Anyway, I bot the ST solely because it had a bigger burner and the ability to hang ribs (plus, at the time they were having a spcial on the SS models and threw in several goodies). But all in all, the units are pretty identical in the way they generate smoke, right?

Cookshack used to build them,before the Chinese prisoners beat the price.

Smoke amounts should be the same.

Brisket could be 16 lbs of very dense tough meat,for 24 hrs.

Salmon is a quick cook,takes up smoke easily,and doesn't need much smoke.

Just a thought.

biggest differences are that CS has exceptional customer service and this forum which ST owners frequent and we're okay with that

The size difference and like Tom says, where they're made are the only mechanical differences.

As for 8oz of wood for a brisket, don't see that recommended that much, as that's too much. Since you have a ST and have your own thoughts about wood, I'd give the same advice, start with less wood and add until you get the flavor you want. Too much wood isn't a good thing.

Smokin'

Bless you Tom&Smokin,yall are a great feature here on this forum no matter what someone tries to cook or what kind of method or device,yall always have some kind of GREAT advice for sure!One day I wish to learn half of what yall know and I will be a perfect cook in my own eyes!!Keep up the good works and great "Q" to all,Billyq

firat of all i cook on a home made off-set cooker and before that i used a brinkman off set i use charcoal and wood for ever thing and i've never weighed how much but its way more than 8oz i start off with about 10 lbs of charcoal and a normal piece of wood keep good smoke rolling for 2 hours then let it turn into a blue smoke when things get colered good i wrap in foil and finish it off a 10lb brisket about 9 hours or until internal tempt reaches 195-205.I was shown that all meats needs a good smoke ring about1/8 inch into the meat.Hope this helps and i might add i'm no pro just love bbq