I just put a 14# brisket on the smoker.
Looking forward to good eats tomorrow.
I use this smoker which is a gas smoker. I have used several smokers over the years and this little smoker can produce quality and repeatable results very easily and it was pretty cheap!
I will post more pics of the finished product tomorrow.
Damn! Im smoking a 5lb brisket on mesquite right now. My first smoke ever. I have another 2hrs- 6hr smoke 180/190 degrees being basted with a Butter/garlic mix
I didnt have dry rub so I marinated it in Balsamic vinigar 1/4cup and Liptons onion soup/Beef broth. Hope it turns out well.
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Here are some pics of the get together to enjoy the Midnight Brisket.
It was awesome. I made a fresh sauce and boiled some corn out on my outdoor burners and we ate outside. No homebrew ready at the moment - wish I had some of my pale ale or hefe for this day.. but o well. The crawfish Boil put drained my pipeline of brew.
Hey Mike, I JUST got that pit/smoker for graduation....I used it for burgers and whatnot this weekend but I've yet to actually smoke anything in it....soon to come!
Yep I love AK. Just about the most beautiful place I have ever been
That's my baby and I swear by it. It's a little high maintainence in that the temp regulation is a challenge, plus it's obviously hotter on the right side than the left. So I have to be careful about moving the meat around, so to speak, to keep it even. And of course, whenever you open it you lose all your heat and smoke.
To me, that's just part of barbequeing, though. A Labor of love.
Ideally, I'd like to have a stone/masonry pit with fire boxes on left, right and rear sides so the heat would be even everywhere in the chamber. Haven't found a commercially available / transportable one that's made like this, thought. I'm guessing I'll have to build one...
Focus
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We have a CharGriller too. Can't complain about the price- got it off Craigslist for $35.
The best advice I can give so far to a novice (we've only smoked a few times ourselves) is to not worry so much about the temps. Make sure it sits in there smoking like crazy at a low-ish temp for at least 4 hours. Then, take the internal temp and decide if you have all day, or if you want to just toss it in the oven to finish up. Sacrilege, I know, but it was 8pm when we started and I needed to be up early the next morning. 4 hours in the smoker though really gave it a GREAT smoked flavor. We missed out on a bit of the tenderness, but again, we could've slow cooked in the oven too if we'd wanted.
I think I'm going to move the the larger blocks of hardwood for smoking, I think it'll work out better than the charcoals. We'll see. But, to add one more dimension, SWMBO wanted to start the smoker, so she kinda threw out the amassed wisdom I'd gained from the last three times smoking, so in a sense it was 2 steps forward, 1 step back. I'm looking forward to my first start-to-finish chunk of meat on that smoker.
Tonight we just picked up a 20 ounce salmon, some tilapia, sole, and some other fish and some scallops. I think the scallops are going to be wrapped in bacon, fried, and slathered in butter. But the rest of the fish (and some meat we have around) is definitely up for grabs...
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Midnight Brisket
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