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Old 11-13-2010, 09:24 AM   #1
killian
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Default you a smoker?

I finally got the fire box for my grill!!!!!!

http://chargriller.com/store/popup_image.php?pID=29
http://chargriller.com/store/popup_image.php?pID=100

I cant wait to put this to work.

So far I have been thinking about starting with Ribs or turkey. Anyone have any recommendations on where to find some good info/links?

I have only had brisket a couple of times, I will probably give it a shot at some point. Each time I have had brisket it has been a little fatty for me does anyone just smoke the bottom flat part?

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Old 11-13-2010, 01:32 PM   #2
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It takes time to learn the subtleties of one's smoker. Give it time and start with something easy like a pork shoulder. You may want to try a couple of simple modifications too. Check out these sites for information.

http://www.barbecuebible.com/board/

http://www.thesmokering.com/


I love me some smoked brisket ... mmmmm brisket

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Old 11-13-2010, 01:52 PM   #3
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Yeah, a lot of folks do just the bottom flat. The point is good for burnt ends though. mmmm...

Trim that sucker nice and tight and smoke away. You might want to do the brisket in conjunction with some other items if you have the space, as it tends to be a long smoke. I would knock out some fatties, some homemade pepperoni, maybe a chicken or some ribs.

MikeM is on the money: learn you smoker. Do not expect it to be flawless when you fire it up on thanksgiving day for the first time. The big game deserves practice. But like brewing, you get to eat all that practice!

So hit the meat sales and start smoking.

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Old 11-13-2010, 03:42 PM   #4
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Check out www.bbqbrethren.com It is my favorite site for bbq.

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Old 11-13-2010, 03:42 PM   #5
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The smoke ring is a great site.

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Old 11-15-2010, 11:27 PM   #6
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That smoker is going to lose a great deal of heat on cold NE winter days, so know that you'll be adding alot more fuel during winter than in summer. Consider using the gas along with the wood, just to keep the temp up. Otherwise, you might end up using 3x more wood/coals than 'normal', thus 3x more smoke. Not a big deal on big pieces of meat, but will be a big deal for chicken, or ribs, anything with more surface area.

Pro-tip: Start with room temp meat. Don't put cold meat in your smoker. Leave it out overnight on the counter. Don't worry about rancidity or bacteria, especially if you use a spicy rub the night before. It's about to be cooked for a great deal of time. Anything living will no longer be.

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Old 11-21-2010, 02:05 AM   #7
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I'm just gonna refer to my other post:
http://www.homebrewtalk.com/f56/smok...7/#post2420789

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Old 11-21-2010, 02:24 AM   #8
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I thought it was the Tap Room thread
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Old 11-21-2010, 02:44 AM   #9
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I have 3 UDS, an offset smoker, two webber kettles and a propane fired POS for kids hot dogs.

I love me some good Q. I'm doing a brisket on one of the UDS tomorrow. Starting it at 6 so we can have some fatties for breakfast.

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Old 11-21-2010, 12:23 PM   #10
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I'm just gonna refer to my other post:
http://www.homebrewtalk.com/f56/smok...7/#post2420789
Meats are cured with sugar and spices in the "danger zone" for weeks at a time, and has been for thousands of years. Secondly, this gets cooked well above past* temps to kill any bacteria. I didn't say to let it sit out for a week until there are maggots on it. I'm talking about taking it out of the fridge the night before to get a head start. It's common practice among professionals. If it makes you feel uncomfortable, by all means, don't do it.
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