I Need Help "Smoker Grilling"
 

I got a smoker grill a year ago and I tried it. I tried to smoke a brisket and lord I really need help on this. I have one that is "Smokie Moutain The Great Outdoors" It's a tall smoker that has the door that opens in front with many shelves.
I soaked my wood chips over nite. Then I did as I thought and followed instructions and the meat had a great taste but it was not tender at all.
I really have no clue on what I am doing. I am great on the grill but this is a challange.
My wood chips were burning up ...
Please any tips would be greatful. I really would like to try it again this weekend.
I am craving some good BBQ BEEF... out here everything is pork....:argh:

How long do I cook something is it per pound? How do I keep my wood chips from burning even though I soaked them overnight. I even bought some wood chips that were thick and not the real thin ones.
Is that something I have to keep adding as I go??? I am so clueless. Help:girlsigh:

I use solid wood in my smoker, start with temp at 350, after 30 - 50 min let it down to 325 - 315 F , if meat with bones. to it seperate, smaller pieces i wrap in alu foil to keep it moisture, not too tight on top, smoke will get in. Add beer in water/drip pan.

It takes time, not a 30 min job.

well, you're starting out with the wrong piece of meat...I have patience..but not enough for brisket. Go to Sam's Club and get a whole eye of the round roast....season it mildly (onion and garlic powder, paprika, thyme, oregano) then get wood CHUNKS not chips...start a charcoal fire in the bottom, then throw the wood chunks in. Turn the meat occasionally. Get a meat thermometer, check the core temp and take off at around 135 let it sit in tin foil for about 30 minutes...then slice on an electric slicer. This is the same roast most BBQ places use for a sliced beef dinners and such.

Pageing jason Friedlin... Jason Friedlin to the smoking thread... lol

Drop Jason (User Name JasonFriedlin) a PM... He is the MASTER at smoking things!

I challenge Jason's so called master status...I could smoke dog crap and make you like it there Bobby...

lollollol I'll take your word for it. I don't need to try it.

Thanks for the tips...
as for the wood chips I will get the chunky ones.
Do soak them over night????
Also do I have to keep adding them as I go? What's the trick with that?
Thank you

Phil's way sounds pretty good to me. The key to cooking any kind of meat is the temperature. Definitely soak the chips overnight, its ok if they burn up eventually cause you've already got the smoke flavor. If you want more flavor then you can add more chips. Get you a meat thermometer and do like Phil said. Make sure you keep water in the pan and another trick is cook it slow. The slower you cook it the more tender it will be. Hope all this helps.

---AutoMerged DoublePost---


I smell a challenge:pca1:

---AutoMerged DoublePost---

Phil, we shouldn't of helped her, she's one of them damn Georgia fans

:poak:

:w2:But I am a girl!!!! dosen't that count? haha You fellas are safe with me..
Tenn is my most dreaded team I won't even wear orange cause of them.
I would love to go to a UGA V/S FL game though:c:
I thank you all for the tips... hope it will turn out great.

Me too

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

---AutoMerged DoublePost---

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

---AutoMerged DoublePost---

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...

yea it's gotta have the layer of fat on the bottom of it, that's a must.

Prime rib roasts are very easy to do and will impress the heck out of your guests. They take smoke very well and they stay tender as long as you don't over cook them. I normally take them off with an internal temp around 120-125 right in the center on a boneless roast then let them set for about 8 minutes before cutting. This will leave you with medium on the outsides to medium rare in the center so it usually fits everyones needs. You want to make sure you use a nice rub on the fat so it crisps nicely. It will penetrate with the smoke just fine.

Lil Rebel gal, you gonna cook us anything this weekend?

umm not this weekend. haha it's been fruit loops and grilled cheese. I know but it's fast... maybe in a few weeks i'll try something.. i still need lessons

Hmmm must be a thing with you Gators Fans that like eating "Smoked Dog Crap" while watching Crappy Football. :poak:

Us Gator fans do have some weird habits, but Phil is on his own with the dog doo.

:run:

The key to briskets is low and slow, not over 250 degrees. It's an all day affair until you get to the climax. ;)

5-6 hours is what i go by.
1) rub brisket down with some brisket rub and brown sugar
2) put it over the fire and sear both sides, 20min on both sides.
3) put it in a foil pan(fat side down), put about an inch of water in pan
4) smoke bisket till the out side is dark brown or black
5) cover pan with foil and let cook for the remander of the time

they almost always come out juicy and tender with a nice pretty smoke ring. i also use logs of dry mesquite wood.