Author Topic: My first smoke #1  (Read 357 times)

Scott W

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My first smoke #1
« 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.

barelfly

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Re: My first smoke #1
« Reply #1 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!!!! Canít wait to hear about the brisket! Thatís my favorite smoke!

Enjoy!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

Scott W

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Re: My first smoke #1
« Reply #2 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

old sarge

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Re: My first smoke #1
« Reply #3 on: April 20, 2020, 09:03:27 PM »
Nicely done Scott.
David from Arizona
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barelfly

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Re: My first smoke #1
« Reply #4 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 donít 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, thatís 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 doesnít take quite as long as 225* - Iíve even seen others on this site that cook at 275* with great results.

Donít give up on it though. I think everyone who smokes bbq has ran into a situation like this that altered plans for dinner - so donít sweat it. It will be great!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

BrianInOhio

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Re: My first smoke #1
« Reply #5 on: May 08, 2020, 11:15:51 PM »
Nice looking chicken!
Brian - Columbus, OH
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mike1910

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Re: My first smoke #1
« Reply #6 on: May 09, 2020, 08:00:22 AM »
Bird looks great Scott! Hope your brisket was a success, too.
Mike from NE Minnesota
SI #3

HawkFan70

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Re: My first smoke #1
« Reply #7 on: May 09, 2020, 03:09:23 PM »
Great looking bird!  Welcome to the forum!
Chris from NE Iowa
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Scott W

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Re: My first smoke #1
« Reply #8 on: May 10, 2020, 08:17:41 PM »
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.