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....

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

 

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...

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...

 

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.

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I smell a challenge

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

 

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
I thank you all for the tips... hope it will turn out great.

 

Me too