Tried the first one on the grill... as you'd expect, it didn't come out too
good. Second one was in a Brinkman charcoal smoker, it was in there a good,
oh, 10hrs, and still wasn't "done", ended up almost ruining it by putting it
on the grill and bringing it up to temp. Nope, definitely wasn't "right".
This time, doing it in a Smokey Mountain gas powered smoker. This time
also, I "should" have plenty of time to get it done, and get it done right.

Suggestions? Wood to use? I used hickory before, but to be honest, the
hickory flavor is getting "old", everything I've done, brisket, pork butt,
ribs, even hot sausage and kielbasa(as well as putting my baked beans in the
smoker to cook) has been done with hickory. Should I maybe try mesquite? If
so, how much/how long actually "smoking" to keep the flavor from getting too
strong? I can probably get some oak chips/chunks, but not sure that I can
even find anything other than that.

Rub? Someone suggest a good recipe?

I'll be getting the brisket either at a full service market(meaning they
actually have a butcher on duty*g*) or possibly at an actual butcher shop.
What should I look for? The Smokey Mountain is the smaller version, only
about 18" square, so I can't go too big, definitely not a full brisket.

Thanks for any/all advice.

"43fan" > wrote in message
...
> Tried the first one on the grill... as you'd expect, it didn't come out
> too good. Second one was in a Brinkman charcoal smoker, it was in there a
> good, oh, 10hrs, and still wasn't "done", ended up almost ruining it by
> putting it on the grill and bringing it up to temp. Nope, definitely
> wasn't "right". This time, doing it in a Smokey Mountain gas powered
> smoker. This time also, I "should" have plenty of time to get it done,
> and get it done right.
>
> Suggestions? Wood to use? I used hickory before, but to be honest, the
> hickory flavor is getting "old", everything I've done, brisket, pork butt,
> ribs, even hot sausage and kielbasa(as well as putting my baked beans in
> the smoker to cook) has been done with hickory. Should I maybe try
> mesquite? If so, how much/how long actually "smoking" to keep the flavor
> from getting too strong? I can probably get some oak chips/chunks, but
> not sure that I can even find anything other than that.

My favorite wood is fruit wood (apple, mainly), pecan and oak. These are
not as harsh a smoke as hickory, and don't overpower the meat. I've not
used mesquite, mainly because of a lot of opinions I've read on this
newsgroup. Depending on where you live you might find downed limbs/trimmings
for the asking.

>
> Rub? Someone suggest a good recipe?
>
> I'll be getting the brisket either at a full service market(meaning they
> actually have a butcher on duty*g*) or possibly at an actual butcher shop.
> What should I look for? The Smokey Mountain is the smaller version, only
> about 18" square, so I can't go too big, definitely not a full brisket.
>
A small packer cut (untrimmed) should fit, corner to corner, and will
shrink later on in the cook. My grates are 14" square and I just kinda cram
it in to fit. If not available, ask your butcher to leave as much fat on
your's as he can .

> Thanks for any/all advice.
>
Good luck!
Brian

43fan wrote:

>
> Rub? Someone suggest a good recipe?
>

Salt.
Pepper.
Granulated garlic if'n ya wanna get fancy.

Jason

In article >, 43fan wrote:
>
> Suggestions? Wood to use? I used hickory before, but to be honest, the
> hickory flavor is getting "old", everything I've done, brisket, pork butt,

I'd steer away from Mesquite if I were you -- I used it for my first
brisket on a Brinkman and nobody would eat it because of the OVERWHELMING
smoke flavor.. Just about ever centimeter of that meat was permeated with
the woody scent and was just way too overpowering.. I'd stick with a fruit
wood as well (e.g. apple, cherry,etc) or perhaps Oak/Maple which I believe
are supposed to be milder. YMMV..

"43fan" > wrote in message
...
> Tried the first one on the grill... as you'd expect, it didn't come out
> too good. Second one was in a Brinkman charcoal smoker, it was in there a
> good, oh, 10hrs, and still wasn't "done", ended up almost ruining it by
> putting it on the grill and bringing it up to temp. Nope, definitely
> wasn't "right". This time, doing it in a Smokey Mountain gas powered
> smoker. This time also, I "should" have plenty of time to get it done,
> and get it done right.

My suggestion on this one is to put it on to cook before you go to bed. If
you get a remote thermometer with alarms, you have complete peace of mind
knowing it will wake you up if anything gets out of whack. Get up in the
morning. let it finish cooking, then wrap it in foild and leave it to rest
in an insulated cooler or similar until you are ready for it.

> Suggestions? Wood to use? I used hickory before, but to be honest, the
> hickory flavor is getting "old", everything I've done, brisket, pork butt,
> ribs, even hot sausage and kielbasa(as well as putting my baked beans in
> the smoker to cook) has been done with hickory. Should I maybe try
> mesquite? If so, how much/how long actually "smoking" to keep the flavor
> from getting too strong? I can probably get some oak chips/chunks, but
> not sure that I can even find anything other than that.

I like oak with beef - but then I'm British.

> Rub? Someone suggest a good recipe?

What's in your kitchen ?

I like garlic granules (not garlic salt), pepper, paprika or dry english
mustard, a little salt and sometimes a little sage. Keep it simple though -
don't overdose on the rub.

> I'll be getting the brisket either at a full service market(meaning they
> actually have a butcher on duty*g*) or possibly at an actual butcher shop.
> What should I look for? The Smokey Mountain is the smaller version, only
> about 18" square, so I can't go too big, definitely not a full brisket.

I've done a 17lb brisket in my WSM with no problems, you'd be surprised what
you can fit in there....

43fan wrote:
> Tried the first one on the grill... as you'd expect, it didn't come
> out too good. Second one was in a Brinkman charcoal smoker, it was
> in there a good, oh, 10hrs, and still wasn't "done", ended up almost
> ruining it by putting it on the grill and bringing it up to temp.
> Nope, definitely wasn't "right". This time, doing it in a Smokey
> Mountain gas powered smoker. This time also, I "should" have plenty
> of time to get it done, and get it done right.

I'm guessin ya really mean the Smokey Mountain smoker made by the
Great Outdoors Grill Company and not the one made by Weber. Even so,
ya should be able to crank out a good brisket if you'll start cookin
it sooner than ya once thought. Remember, no 2 briskets are the same
altho they may have the same dimensions and weight. As ornery as they
are, they could cook up in 8 hours, or maybe go 12-15. A lot depends
on things like outdoor temps, how hot ya cook it, rain, etc. will have
a lot to do with gettin it to 190°F internal in the flat.

If indeed ya do have the Great Outdoors model, ya do have an advantage
in that ya can regulate the box temp and put it in at night to let it
cook while ya make some ZZZZZZZZs.

> Suggestions? Wood to use? I used hickory before, but to be honest,
> the hickory flavor is getting "old", everything I've done, brisket,
> pork butt, ribs, even hot sausage and kielbasa(as well as putting my
> baked beans in the smoker to cook) has been done with hickory.
> Should I maybe try mesquite? If so, how much/how long actually
> "smoking" to keep the flavor from getting too strong? I can
> probably
> get some oak chips/chunks, but not sure that I can even find
> anything
> other than that.

Since ya still "learnin" how to cook the brisket ya like, I'd stay
with oak. When ya get it down pat to crack out your kind of brisket,
then ya can start experimentin with wood like mesquite. Cookin with
mesquite can turn out some great Q but since each person's taste for
mesquite differ, there's no way to say how much/how long is suitable.
Again, experiment.

> Rub? Someone suggest a good recipe?

Ya just can't beat Kosher Salt, fresh ground Black Peppercorn and
granulated Garlic. Proportions should be accordin to you and your
guests' taste preference. I'd suggest ya go light with it til you get
more cooks under your belt. From there the spices ya use and their
amounts is just a personal call.

> I'll be getting the brisket either at a full service market(meaning
> they actually have a butcher on duty*g*) or possibly at an actual
> butcher shop. What should I look for? The Smokey Mountain is the
> smaller version, only about 18" square, so I can't go too big,
> definitely not a full brisket.

If I guessed right about your smoker, your dimensions are actually 16"
wide by 14" deep. That's more than enuff space to cook a packer cut
brisket. Just not in one piece, which is ok. Have your butcher (or
ya can do it yaself) cut it into the flat and point pieces. Put the
point piece on the top rack of the cooker and the flat underneath.

Hope this helps. Good luck!
--
-frohe
Life is too short to be in a hurry

"43fan" > wrote in message
...
> Tried the first one on the grill... as you'd expect, it didn't come out
> too good. Second one was in a Brinkman charcoal smoker, it was in there a
> good, oh, 10hrs, and still wasn't "done", ended up almost ruining it by
> putting it on the grill and bringing it up to temp. Nope, definitely
> wasn't "right". This time, doing it in a Smokey Mountain gas powered
> smoker. This time also, I "should" have plenty of time to get it done,
> and get it done right.
>
> Suggestions? Wood to use? I used hickory before, but to be honest, the
> hickory flavor is getting "old", everything I've done, brisket, pork butt,
> ribs, even hot sausage and kielbasa(as well as putting my baked beans in
> the smoker to cook) has been done with hickory. Should I maybe try
> mesquite? If so, how much/how long actually "smoking" to keep the flavor
> from getting too strong? I can probably get some oak chips/chunks, but
> not sure that I can even find anything other than that.
>
> Rub? Someone suggest a good recipe?
>
> I'll be getting the brisket either at a full service market(meaning they
> actually have a butcher on duty*g*) or possibly at an actual butcher shop.
> What should I look for? The Smokey Mountain is the smaller version, only
> about 18" square, so I can't go too big, definitely not a full brisket.
>
> Thanks for any/all advice.

Thank you all! Yes, it is the Great Outdoors built smoker. Fortunately, I
can get my hands on oak without too much difficulty. About the only fruit
wood I could get would be if my neighbor wouldn't mind me cutting a limb off
his tree. Actually, a question about that, does "smoking wood" need to
be dry? I mean, is it wise/safe to use something just cut? Nah, I'm not
gonna rob his tree, but I would like to know for the future in case he
decides to do some pruning.

My wife and inlaws think I'm nuts when I tell them how long it could
actually take to cook the brisket properly. I'm sure they'll also think I'm
nuts when I tell them I'm starting it at night.. but that's what I'm going
to do. Quick question on that. We're not eating until probably 4-5PM
at the earliest... if I start it at say around midnight, and it is done in
say 10hrs, is letting it sit that long going to hurt the tenderness, etc?

Thanks again!!

>

43fan wrote:
> ... does "smoking wood" need to be dry?

Not really. But since you're learnin, it's best to stick with dry
wood. Additionally, use only hardwoods. Sappy, softwoods are just
plain nasty. Nuff said.

> We're not eating until probably 4-5PM at the earliest... if I start
> it at say around midnight, and it is done in say 10hrs, is letting
> it > sit that long going to hurt the tenderness, etc?

Well, we have a bit of a prob here. I think your cooker only gets up
to about 275°F, so it's gonna take longer than say if ya could get it
up to 350°F. Since your dinner timeline seems flexible, ya may be
able to get away with startin the brisket at say 4am, givin ya room
for a 10-12 hour cook if ya need it.

If ya finish up early, wrap it in Saran Wrap, then foil, then as many
towels as you can that'll fit all of it inside a cooler; a 48 quart
cooler should do just fine. You should be able to let it "rest" for
2-3 hours safely. Hurt the tenderness? Not a bit.
--
-frohe
Life is too short to be in a hurry

43fan wrote:
Actually, a question about that, does "smoking wood" need to
> be dry? I mean, is it wise/safe to use something just cut?

What you want to avoid is what I call raw smoke. That's the
creosote-laden stuff that comes out when wood begins to
burn. The BTU content of wet wood is lower, and I also
believe that it contributes to creosote being deposited on
stuff instead of being carried away.

The folks who really know about this will surely step in,
but here's my suggestion. When I was starting out, I had a
Webber kettle-type of grill. I had access to fruit wood
from my own yard and took to saving any branches that broke
off or that the (darn) deer broke off when stealing my
fruit. I stayed with charcoal for the cooking, but would
break a branch into little pieces and toss the pieces onto
the briquettes before I added the meat. The wood would
start smoking like nuts and when that settled down a tad,
I'd put on the meat. In fact, a friend from Dallas sent me
a couple pieces of Mesquite from his deer lease and those
two pieces lasted me almost a whole summer, since I'd just
chip at them with a hatchet to get some "flavorings" for my
charcoal.

If I could give you any advice, it would be to experiment.
At the worst, all you'll do is poison a few people. <grin>

Nonnymus

In article >, frohe wrote:
>
> If ya finish up early, wrap it in Saran Wrap, then foil, then as many

Eww.. I'd never wrap anything hot in Saran Wrap or any other plastic
wrap.. You're looking for add some nice flavors of melted plastic
to your food.. I only wrap mine in foil and then in towels.. At least
I've got piece of mind about not eating (partially) melted plastic crap
while I enjoy my brisket.

The following site has a some comments about using Saran Wrap with BBQ'ing

http://www.virtualweberbullet.com/pork3.html

YMMV..

Rick F. wrote:
> In article >, frohe wrote:
>>
>> If ya finish up early, wrap it in Saran Wrap, then foil, then as
>> many
>
> Eww.. I'd never wrap anything hot in Saran Wrap or any other plastic
> wrap..

To each their own.
--
-frohe
Life is too short to be in a hurry

I tried this and it turned out mmmmmmmmmmmmm


1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows

Set the brisket on a large sheet of plastic wrap. In a medium bowl
combine the dark brown sugar, chili power, paprika, salt, garlic
powder, onion powder, black pepper, cayenne, dry mustard, and cumin
thoroughly. Rub the mixture onto the brisket and wrap tightly in the
plastic wrap. Place on a baking sheet and let marinate refrigerated at
least 6 hours or overnight. Remove the meat from the refrigerator and
let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours.
Remove, drain and set aside.
Remove the meat from the refrigerator and let come to room temperature.

Prepare a smoker with charcoal and the wood chips according to the
manufacturer's instructions to 180 to 200 degrees F. Place the water
pan in the smoker and add water to the fill line, about 2/3 full. Place
the unwrapped brisket on the lower rack off the direct heat, close the
lid, and cook, regularly stoking the fire and adding additional chips,
until an instant-read thermometer registers an internal temperature of
140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the
grill and let rest for 20 minutes before carving the meat against the
grain.
(Alternately, prepare a stove-top smoker according to the
manufacturer's instructions. Place the unwrapped brisket on the rack
over low heat. Close the lid and smoke for 1 hour. Preheat the oven to
275 degrees F. Remove the meat from the smoker and wrap in a large
sheet of heavy aluminum foil. Place on a baking sheet and roast until
tender and an instant-read thermometer registers an internal
temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the
meat from the oven and let rest for 20 minutes before carving the meat
against the grain.)
Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste

In a large pot, heat the oil over medium-high heat. Add the onions and
cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1
minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard,
Worcestershire, hot sauce, Essence, and red pepper flakes and bring to
a boil. Lower the heat and simmer, stirring occasionally, until
thickened and the flavors marry, 15 to 20 minutes. Remove from the heat
and let cool slightly before serving.
Yield: about 4 cups