43fan wrote:
> Fairly new to smoking... bought an inexpensive Brinkman this past
> summer,
> used it about 6-7 times maybe a few more. Tried brisket almost
> right off
> the bat. Actually, it wasn't bad, crispy outside, nice smoke ring,
> fairly
> tender... but I think it could've been even more tender.
>
> I used charcoal briquettes(sp?) and wood chips for the smoke. Used
> the water
> tray on the bottom with the brisket on the top. Fairly small
> one(will be
> the same this time) about 5-6lbs. Put a dry rub on the night
> before, left
> it sit out of the fridge for about an hour before putting it in the
> smoker,
> then mopped it about every hour. Cooked approx. 8hrs maybe closer
> to 9.
> Ended up having to finish it on a little higher heat on the
> grill(not direct
> heat though) for the last half hour or so to bring the temp up and I
> think
> that's what "ruined" it.
>
> What should I do different this time?

Don't mop. Every time you open your cooker, you're adding cooking
time to it. Things cool off when you open the lid.

If you *must* mop for flavor (or whatever) just do it once, right near
the end.

> Having some people over and really
> want a delicious brisket... I've been told by a friend to inject
> the
> brisket with Seven-Up, that it somehow helps break down the
> connective
> tissue?
\
You want the connective tissues to break down "naturally" with the
heat from the fire. That's where the moisture in the meat comes from.
>
> I'd definitely like to cook it longer, but not sure how to keep the
> heat
> going, say, all night.

I can't help you here...if you had a Kamado, a WSM, a BGE, or a
Stump's, I could give you that information, but not on a Brinkman
(that's one reason I replaced my Brinkman, it was too hard *for me*
but others have mastered it. Maybe they'll chime in here?

>
> Might try to borrow my Brother-in-Law's smoker(he has the same one
> as me)
> and do some pork shoulder as well.
>
> All help is GREATLY appreciated.
>
> Thanks!
> Shawn

Good Luck,

BOB
heading to Lakeland for http://www.lakelandpigfestival.com/

--
Raw Meat Should NOT Have An Ingredients List