Smokin-It User Forum!

Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Scott W on April 20, 2020, 07:28:54 PM

Title: My first smoke #1
Post by: Scott W on April 20, 2020, 07:28:54 PM

Did a small chicken and am wondering how I could have lived without a smoker! Currently smoking a small brisket, can't wait to hit temperature.(http://)

Title: Re: My first smoke #1
Post by: barelfly on April 20, 2020, 07:34:42 PM

Welcome Scott! Glad to have you here and love to see the successful first smoke on that yard bird!!!! Can’t wait to hear about the brisket! That’s my favorite smoke!

Enjoy!

Title: Re: My first smoke #1
Post by: Scott W on April 20, 2020, 08:50:56 PM

Thanks Barelfly, btw I have had a almost 3lb brisket in at 225 for a solid 5+ hours and it's only up to 167, any idea how long it will take? thanks

Title: Re: My first smoke #1
Post by: old sarge on April 20, 2020, 09:03:27 PM

Nicely done Scott.

Title: Re: My first smoke #1
Post by: barelfly on April 20, 2020, 10:11:45 PM

So, for brisket, you usually can plan on 1.5 hours per pound for standard choice brisket (this can vary for various grades as well, down to 1 hour per pound) but, for some reason, in my experience at least, it takes much longer to get to temp the smaller the size of the cut.

You also will run into a stall, which varies but can usually show up at the 165* range and take a while for it to really get past that temp. Hopefully that brisket cooks for you ok, but another tip to help it, you could wrap it in foil or butcher paper to help it come to temp a bit quicker. But, try to only do this once it starts to climb out of the stall so you don’t loose that momentum the brisket has started to gain. If you use foil, you may lose a bit of the bark formation because of moisture trapped, that’s where butcher paper holds an advantage, allows some of that moisture to escape.

another tip, you could kick up the temp a bit, to 250*, that could help it as well. I have started to cook all of my pork and beef at that temp now, provides great results and doesn’t take quite as long as 225* - I’ve even seen others on this site that cook at 275* with great results.

Don’t give up on it though. I think everyone who smokes bbq has ran into a situation like this that altered plans for dinner - so don’t sweat it. It will be great!

Title: Re: My first smoke #1
Post by: BrianInOhio on May 08, 2020, 11:15:51 PM

Nice looking chicken!

Title: Re: My first smoke #1
Post by: mike1910 on May 09, 2020, 08:00:22 AM

Bird looks great Scott! Hope your brisket was a success, too.

Title: Re: My first smoke #1
Post by: HawkFan70 on May 09, 2020, 03:09:23 PM

Great looking bird!  Welcome to the forum!

Title: Re: My first smoke #1
Post by: Scott W on May 10, 2020, 08:17:41 PM

Quote from: mike1910 on May 09, 2020, 08:00:22 AM

Bird looks great Scott! Hope your brisket was a success, too.

The brisket surprisingly came out pretty well, it got stuck at 165 for about 3 hours and being such a small brisket I think it overcooked a bit.