Ok I got my wood soaking and my rub on my meat haha
gonna cook some fried cream corn in my skillet OOO WEEE please let it turn out right.
I did get a eye of round roast and i had to get a "beef" Brisket too...
sorry it's a Texas thing... I will cook it longer....
:pca1:

when is supper..... i'll be there in oh 4 hours or so...... fried corn is AWESOME!!!

on the smoker though i've only used an electric one and on it you only want it to smoke in the begining as that is when the meat absorbs the flavor. after that it all comes down to consistant temperature and patience..... as much as you may want to look in the smoker once it gets going good DON"T open the lid..... it lets heat and smoke (flavor) out..... what wood did you get? Misquite is the best IMHO

so i've heard :w2:

Damned GA fans...lol lol lol
I use both mesquite and hickory.

Well come on!!! lol!!!
I got the corn cooking now but I am not doing the meat till tomarrow. Since the wood needs to soak.. I went to Wal-Mart they normally have a good choices. I don't have a Sam's card thats were they told me to go... Just don't ever need to buy bulk. So at Wal-mart they had this stuff called. CharWood. I got some that also besides the wood chunks.
It's by Kingsford and either someone here or on a nother site told they use that also with their wood so I thought I would try it.
It's 100% natural lump hardwood charcoal and it burns hot and last longer.. well see...
On my wood chips I got Jack Dainels but just the orginal I was told not to get a flavored type that sometimes it takes away from the meat rub flavor and sometimes it's all together too much. So this go around I didn't get the flavor kind but I have before.


I have a gas smoker.. so do I need to keep the vent on top closed all the time???
Yeah the fried corn is awesome!!!! I am already getting bites of it

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looks like UGA might be ranked as #1 in the starting season... did ya hear about that....
wooooo hooooo

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I started cooking this at 11:30 on low heat. When should it be done?
I think it's still a little tough. It's a small one 4 to 5 lbs...

How did it turn out?

I let it smoke til 5am this morning on low. and I eat some fro breakfeast haha
The roast is good but dry.
The brisket was awesome!!!! tender and the flavor was perfect.
I than yall for the help.
I still gotta master this. In time I will get it.

Cook some chicken, it will probably be easier til you get used to it.

yea...get boneless chicken breasts...season em up real good. Get good thick bacon (peppered bacon preferably) and wrap em with the bacon and tooth pick em. Put em on the smoker. Put about a pad of butter on each chicken breast after they get hot...do this again when you flip them.

With the fatter/inexpensive cuts of meat such as brisket or pork shoulder/butt the trick to tender is a long cooking time but with the heat at around 180-200 max. You need a long time (12-14 hours depending on the size ~6 lbs.)for the collagen and other fats to break down and "melt" into the meat. That's what makes them tender. If you do a roast like round or rump from beef then you need to only go by internal temp of the meat but cook on low temp until the desired doneness. Smoking chicken is very forgiving so it's usually the best to practice with as far as what spices you like and what smoke wood you like the flavor from. Beef can stand up to heavier woods like hickory and mesquite but pork and chicken tend to go better with fruit woods like apple and cherry.

Smoking good meat is not a timed event that's for sure.

Thank you for your input. I will master this. lol...I really loved the flavor of how the brisket turned out. A friend of mine from TX gave me some of his rub he uses. I think I needed to by a better roast that had more fat on it, cuase this one did not...