woo hoo, I'm a proud new owner of an "El Dorado" smoker. My first go at smoking brisket scheduled for this Sunday. I plan on no guests this time, because while I've grilled a lot in my day, this is my first brisket. (heyschweetie will be my test subject.) Who wants to predict how I manage to turn a perfectly innocent brisket into leather? Here's my expectations: 5. Can't manage the fire properly (either too hot, or it goes out) 4. Listen to too much advice and forget to mark the time of day I started 3. Refuse to salvage a lost cause by wrapping it in foil with 3 hrs remaining 2. Too unconfident so I keep looking at the brisket 1. Don't pace myself on beers, and fall asleep [This message has been edited by heypartner (edited February 08, 2001).]
Man, I love some beef jerky.... ------------------ There is a very fine line between "hobby" and "mental illness."
These two are important. #1 Leave the door closed!!!!!!! Quit looking at it, all you're doing is letting the heat out. #2 The more beer you drink, the more likely your brisket will taste great. As everyone who drinks knows, you'll eat anything when you're sloshed! ------------------ Behad Sergeant at Arms of the Clutch BBS
Hey Pole, do you live in La Marque or Texas City? Reason I ask is that the head basketball coach from TC is a friend of mine, and his team will be featured on channel 11's "Team of the Week" on the news at 5 and 10 today. And if you are from La Marque, then I'm pissed, cuz y'all knocked Santa Fe out of the running for a playoff spot last night! ------------------ Behad Sergeant at Arms of the Clutch BBS
Wellllll......I usually tell people I live in Omega Bay....that's the snotty right-leaning part of me. But truthfully, my address says that I live in La Marque (pronounced: La Mark...unless you are a telemarketer, and then you would pronounce it La Mar Que). Anyway, two of the TC coaches live DIRECTLY across the street from me, but I'm embarassed to admit that I can't remember their names. They haven't lived there too long, and we definitely keep different hours. Where does your buddy live? ------------------ stop posting my damn signature [This message has been edited by Pole (edited February 08, 2001).]
hey guys, any quick tips on how much wood to start with and how much to replinish with as time goes on? Pole, I remember you saying Pecan wood in my original thread, and have kept a look out. Where can I buy pecan wood? I likely can find some from a tree, but I'm not sure if I want to mess with wood that may or may not be fully dry.
I'm pretty sure that Goode Co. on Kirby has some, but it will be pricey (but worth it). Use that, but try and find some elsewhere to have drying in your backyard. ------------------ stop posting my damn signature
to show my naivete, how much do I need to buy on average for 12 hours. I guess it doesn't matter how much I start with 'eh, since I should be able to control the heat with the ventilation no matter how much I might overdo it at first.
You can buy wood at Wal-Mart (usually with the charcoal.) They have bags of wood chunks. They might have actual small logs also. Plan on it taking twice as long as an oven. Last time I helped do this (well, watched, really) my friend cooked one briscut in the oven, just in case he messed up (he didn't -- the smoked one was much better) or it took longer than expected (it did). He used a hair dryer on the wood every once in a while, or when he added more wood, to keep the fire going. The smoked one was great -- and I'm sure it would have been even without all the shots he served up at the party. ------------------ Stay Cool...
There's some kind of formula that you can probably search for -- I think it's something like an hour per pound. It just depends on how much heat you make. Just start early in the morning, and plan on it taking all day. ------------------ Stay Cool...
6. For one reason or another I get to meet several members of the fire department. ------------------ Ceo of the Walt Williams fan club. Web site coming soon atheistalliance.org [This message has been edited by DEANBCURTIS (edited February 08, 2001).]
HeyP, I hope you have a little thermometer, but here's what I do:-First of all, I allow sixteen hours to cook it. I always try and keep the temp on the low fringe of the "good"temp (the area that the arrow is supposed to lie in.) Second, DOUSE the wood chips in water and keep them soaking until they are put on the smoker. Always use a combo of charcoal and wood (charcoal keeps heat longer; wood, even when wet, will burn hotter and quicker, so never put too much wood underneath, or leather city) Again, pay attention to the little temp gauge, and you'll be okay. Also, when you are ready to go to bed, just throw on about double the combination of charcoal and wood you've been using, and get a friend to re-stock in about four-five hours. Trust me, it will be fine. Even if you oversleep, the meat is still good (provided you don't sleep 12 hours!) just re-fuel it, and postpone the readiness for a couple of hours. Finally, the two biggest hints to not making it a piece of rubber. First, fatty side up! (heh, heh) This allows the juices to flow into the meat. Second, when you even think it might be ready, cut it through the middle and see. As lond as it's not purple, it is ready. Also, get a primo mopping sauce and douse the son-of-a-b**** once an hour. If you follow this, people will be bragging about your brisket for years! Any other questions, let me know. ------------------ "I never did like that "Dr. Stupid""-Monty Burns [This message has been edited by fatty fat fat (edited February 08, 2001).]
So that's why your called fatty fat fat. ------------------ Everything you do, effects everything that is.
By the way... You're all making me very homesick! ------------------ Everything you do, effects everything that is.
