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? 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?

I'd definitely like to cook it longer, but not sure how to keep the heat
going, say, all night.

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

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

On Thu, 26 Jan 2006 12:02:42 -0500, "43fan" >
wrote:

> 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.

1. Stop mopping it. All you're doing is making your smoker cycle as it
loses heat, then has to build the heat back up again.

2. Cook until it reaches an internal temperature of 190. Pull it, wrap
it in foil, wrap that package in a towel, and put the whole affair
into an (empty) cooler. It'll stay warm for hours.

"Kevin S. Wilson" > wrote in message
...
> On Thu, 26 Jan 2006 12:02:42 -0500, "43fan" >
> wrote:
>
> > 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.
>
> 1. Stop mopping it. All you're doing is making your smoker cycle as it
> loses heat, then has to build the heat back up again.
>
> 2. Cook until it reaches an internal temperature of 190. Pull it, wrap
> it in foil, wrap that package in a towel, and put the whole affair
> into an (empty) cooler. It'll stay warm for hours.
>

Replying here to both yours and Bob's post(hope that's ok Bob), since you
both mentioned not mopping it.

What would the cook time be (approx of course) then for say a 5lb-6lb
brisket? Unfortunately the Brinkman only has Warm/Medium/Hot on the temp
gauge(gonna try and get a different one that'll fit the same hole that at
least has numeric readings!). Seemed like I could only get the temps into
the middle of the "medium" range most of the time, when using the water pan
anyway(should I use it?).

If I'm able to have it done in say 8-9hrs or less, I'll be able to be there
and tend to the fire if necessary. That forces a lowering of temp too
though then, doesn't it?

If I ask stupid questions, it's because, well, I'm stupid!*laffin* well,
when it comes to this anyways...

> If I ask stupid questions, it's because, well, I'm stupid!*laffin* well,
> when it comes to this anyways...

You're asking great questions for a guy who's used his smoker less than a
dozen times.

I'll let the brisket experts answer the time question (which is likely to
be: when it hits 190 internal) but for the thermometer...get a probe
thermometer, say a Weber grill thermo from some local place for $9, that has
a 6-7" probe. Drill a hole in the side of the smoker, just below the level
of the top rack. Drill the same size hole, or a bit bigger, into a wine
cork. A real cork cork, not one of them new plastic ones. Poke the thermo
through the hole in the smoker, then slide the cork down the probe to hold
it snug. The cork will last a long time.

With this, the best part of the probe is right under the meat and away from
the direct airflow coming up from the fire, which IMO is an accurate enough
measurement.

Good luck with the briskets...I can't find good ones around here.

-John O

43fan wrote:
>
> If I ask stupid questions, it's because, well, I'm stupid!*laffin*
> well,
> when it comes to this anyways...

Good reading here...
http://www.eaglequest.com/~bbq/faq2/toc.html

Check here for brisket:
http://www.eaglequest.com/~bbq/faq2/10-4.html#10.2.1

Somewhere on the FAQ, there is (I believe) informathon on your
Brinkman (Affectionately known as a ECB) but I couldn't find it and
I'm almost out the door.

BOB

--
Raw Meat Should NOT Have An Ingredients List

BOB wrote:
> 43fan wrote:
>>
>> If I ask stupid questions, it's because, well, I'm stupid!*laffin*
>> well,
>> when it comes to this anyways...
>
> Good reading here...
> http://www.eaglequest.com/~bbq/faq2/toc.html
>
> Check here for brisket:
> http://www.eaglequest.com/~bbq/faq2/10-4.html#10.2.1
>
> Somewhere on the FAQ, there is (I believe) informathon on your
> Brinkman (Affectionately known as a ECB) but I couldn't find it and
> I'm almost out the door.

I found it...
http://www.eaglequest.com/~bbq/faq2/7.html#7.2.1


>
> BOB
>
> --
> Raw Meat Should NOT Have An Ingredients List

--
Raw Meat Should NOT Have An Ingredients List

On Thu, 26 Jan 2006 12:33:13 -0500, "43fan" >
wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> On Thu, 26 Jan 2006 12:02:42 -0500, "43fan" >
>> wrote:
>>
>> > 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.
>>
>> 1. Stop mopping it. All you're doing is making your smoker cycle as it
>> loses heat, then has to build the heat back up again.
>>
>> 2. Cook until it reaches an internal temperature of 190. Pull it, wrap
>> it in foil, wrap that package in a towel, and put the whole affair
>> into an (empty) cooler. It'll stay warm for hours.
>>
>
>Replying here to both yours and Bob's post(hope that's ok Bob), since you
>both mentioned not mopping it.
>
>What would the cook time be (approx of course) then for say a 5lb-6lb
>brisket? Unfortunately the Brinkman only has Warm/Medium/Hot on the temp
>gauge(gonna try and get a different one that'll fit the same hole that at
>least has numeric readings!). Seemed like I could only get the temps into
>the middle of the "medium" range most of the time, when using the water pan
>anyway(should I use it?).
>
>If I'm able to have it done in say 8-9hrs or less, I'll be able to be there
>and tend to the fire if necessary. That forces a lowering of temp too
>though then, doesn't it?
>
>If I ask stupid questions, it's because, well, I'm stupid!*laffin* well,
>when it comes to this anyways...
>
I'm like Bob - don't know about this Cooker. Only suggestion I would
have is to lose the briquettes & buy some lump instead.

Harry

Who doesn't inject but if I did, I would spark up a little beef
boullion and inject that.

Harry