Just got done prep'n it. Gonna let it marinate all night and come tomorrow, in the smoker it goes!!

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3389Large.jpg

Looks great!! That is one thing I would love to learn how to do.

Mmmmmmmm. Looks good! What time is dinner tomorrow?

I have been doing a little smoking just on the grille....I really want to build a smoaker sometime soon though and do it right!!

Looks great!! That is one thing I would love to learn how to do.

Thanks, it's fun, but it can be expensive... so have your buddies bring their own beer!

Mmmmmmmm. Looks good! What time is dinner tomorrow?

Lol, I plan on getting up by 5:30, so figure by 2 or 3.

I have been doing a little smoking just on the grille....I really want to build a smoaker sometime soon though and do it right!!

Oh yeah, I would love to build a big one... my old man has a piece of 36" casing pipe he got from his old job that he's going to build one out of, and put it on a trailer. The name of the episode eludes me, but on Alton Brown's "Good Eats", he had one where he built a smoker for less than 50 bucks.

That just looks delicious :yes:

http://www.youtube.com/watch?v=Mt9WZ1THg4o

That was only a 307, Imagine what a BBC would do!

:thumbsup: jake ; what ya got their . - a pork loin ? . 1, - what is your marinade . 2 . what type of wood do you smoke with . 3 . what type of smoker , & 4 . are you the type of guy - one for the meat & one for me :beers: . i use all apple wood since it's plentiful up here with dead trees out of all the orchards & a stripped out large gas b.b.q . i soak my chips in apple cider vinegar & water mix usually overnight . starter wood is white oak . marinade is a combination off ; apple cider vinegar , pineapple juice . brown sugar , teriaki , garlic salt , onion powder , mustard , & italian seasoning from my garden [ a blend of ] - let us know what you use - happy smokin

:thumbsup: jake ; what ya got their . - a pork loin ? . 1, - what is your marinade . 2 . what type of wood do you smoke with . 3 . what type of smoker , & 4 . are you the type of guy - one for the meat & one for me :beers: . i use all apple wood since it's plentiful up here with dead trees out of all the orchards & a stripped out large gas b.b.q . i soak my chips in apple cider vinegar & water mix usually overnight . starter wood is white oak . marinade is a combination off ; apple cider vinegar , pineapple juice . brown sugar , teriaki , garlic salt , onion powder , mustard , & italian seasoning from my garden [ a blend of ] - let us know what you use - happy smokin

Hey, thanks!

It's a Beef Brisket.

1. Top secret... but it is apple cider vinegar based, it's sweet (brown sugar), with a good bit of bite (hot sauce)! Yours sounds pretty damn good though!

2. Hickory this time around, but I like applewood, it's a nice light flavor. It's funny today I was trying to get one of the guys at work to cut down his apple tree he's trying to keep from dying. He won't budge, haha.

3. The smoker is an older (heavier) Brinkman offset smoker.

4. You know it! In fact, some guys like to smoke all night long... not me, I prefer all day long. It makes for good conversation while me and the guys tilt a few back.

:thumbsup: sounds good jake ! except the top secret bit :noway: . forgot the chili peppers out of the garden . oh ya - hot stuff baby , hot stuff . once ya pull the brine off porky the pig , it's not so bad . the beef - well , not as much hot stuuff . i've got a boston butt going on tomorrow , cheap ; but delicioso . enjoy man .:beers:

:thumbsup: sounds good jake ! except the top secret bit :noway: . forgot the chili peppers out of the garden . oh ya - hot stuff baby , hot stuff . once ya pull the brine off porky the pig , it's not so bad . the beef - well , not as much hot stuuff . i've got a boston butt going on tomorrow , cheap ; but delicioso . enjoy man .:beers:
Heck, yeah, I hear ya! I love pork too! I think I'm gonna do some spare ribs for labor day, maybe even at the track!

The secret part though... that's sort of an inside joke with the family and a friend of the family. We tried to duplicate a certain marinade, got close enough to call good and we started changing it and came up with a few other versions. We are still trying new things, but we have some awesome variations. Like recently, we have been making some with some wild Missouri garlic. We'll do about 7 gallons at a time when we experiment and make a new batch.

Looks great!

I cut slits and insert diced onions and garlic when I prep them.

Looks mighty tasty... S.E. Kansas huh? 2-3 PM now an address would be nice so I may see ya for dinner... :D

I put fresh cut pear tree branches in when I smoke. I learned that by accident because I have 2 pear trees on my property. Try it sometime you will really like the taste it leaves in the meat.

texas ! now theirs some real beef :thumbsup: . ate as much as as could stuff in the pit on my way through to belize 2 yrs ago . up here in ontario canada , if you don't buy your meat directly off a well known farmer , what you get is blue glazed, steroid injected tough crap - even the good cuts off beef it seems these days . the winters & the feed bring that on . that's why smoking it long & slow with a good marinade helps it along . alot of my buddy's are getting into smoking more pork than beef . especially for a large gang , a little cheaper , goes a long way & family goes home with a big chunk to boot . usually 3 to 4 friends go in on a whole pig & smoke or bbq their own way which is great from all the different flavours you get throughout the day & night . best glaze i have found for our pigs ; black tower white wine . one for me & one for porky :yes:

I've done pork butts, ribs and chickens. I think a brisket will be next. I have never tried to smoke one.
What I've been looking for is a good, affordable offset smoker.
Anybody have a recommendation?

I've done pork butts, ribs and chickens. I think a brisket will be next. I have never tried to smoke one.
What I've been looking for is a good, affordable offset smoker.
Anybody have a recommendation?

Well, I've got an older Brinkman Pitmaster offset. I found it on craigslist used for 75... and talked the guy down to 60 bucks:hurray:. Whatever one you get, make sure you get one made out of thicker steel. Most smokers you buy at walmart or home depot are thin and flimsy... they'll rot out over time and don't hold the heat as well. I've put a much more accurate thermometer on mine and also made some tuning plates to get rid of the hot spots extended the chimney further into the smoke chamber.

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3393Large.jpg

Oh, btw... here we are an hour into the process on todays smoke!

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3391Large.jpg

Mmmmmmm!

Anybody want to burn one?:cool:

She's gett'n there!

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3394Large.jpg

:yes: got an idea for a smoker , after looking at jakes beauty & thinking of all the cast , gas bbq's they throw out at roadside/heavy pickup from the township . since the wallmart jobbies last about one season , why can't a fellow get two of these - free in heavy pickup , cut the legs lower on one for the firebox . take the circular saw with a steel cutting blade , or a sawz all , cut three holes total - one from the firebox to the smoker , & one for the exhuast stovepipe with a damper in the pipe .two holes would be cut in the lower levels of the bbq's with one hole being higher - the smoker . if you don't get that round of a hole , fill it in with stove cement . the smoker/bbq i have now all i did was take the burners out off since they were cooked anyhoo . it would be on the cheap & last a heck of alot longer than the tin ones , plus you would be recycling . the racks you got out of the giveaways would probably have to be adjusted - nut & bolts & drilling . got lots off cut off blades , - think i'm going to give it a try :noway: . - after a little more work on the beauvelle . happy smokin :beers:

She's gett'n there!

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3394Large.jpg

How do you get the other half smoked the half that is submerged?

Looks tasty... droool... Like homer simpson and the forbidden donut.

Big D

I tried smoking meats once but couldn't keep the pipe lit ;)

pack and a half a day.

I have an Oklahoma Joe's smoker. Very similar to one in the pic. I've done brisket, pork loin, ribs. I've never done a boston butt, that's next. I love smoked pork. So far all I've used for wood is mequite. I'd like to try apple. Got some sour hickory one time and ruined my BBQ.

I let the fat drain to the bottom of the smoker. Cook the brisket with the fat side up at 240 for about 10-12 hours. Wrap in foil after about 6-8 hours.

Well, how was it?

Check out this site for a great affordable grill & smoker. I have the Outlaw #2137 and in the accessories you will find the side smoker. You can get both for about $200.

It works great. I have had mine for 6 years and do steaks almost every Saturday and smoke ribs on a 3-2-1 schedule. Everything comes out great on this setup.

Our secret sauce is BullsEye, honey, Tapitio hot sauce and Jack Daniels.

Grill

http://www.chargriller.com/store/product_info.php?cPath=21&products_id=30&osCsid=fe841e0e5320f1dd4e37d336c1f4105d



Side smoker

http://www.chargriller.com/store/product_info.php?cPath=22&products_id=46&osCsid=1ac3d46ab178795c68a34718edc96a18

It wasn't worth a damn... lol There isn't too much left, but what is left is going to make some real good sammiches for work this week!

http://i540.photobucket.com/albums/gg360/skeeveman/smoker/Brisket%208-29-09/IMG_3396Large.jpg

Just smoked a lamb leg friday - dee-licious!

I love brisket!

:) ah ha ! the secret recipe is standing right in front of the brisket :beers:

Just smoked a lamb leg friday - dee-licious!

I love brisket!

That just sounds funny:D

:) tom ; how much of that jack daniels actually goes into the sauce ? . sounds like a good one to try , - especially by the end of the day :yes:

Well, I've got an older Brinkman Pitmaster offset. I found it on craigslist used for 75... and talked the guy down to 60 bucks:hurray:. Whatever one you get, make sure you get one made out of thicker steel. Most smokers you buy at walmart or home depot are thin and flimsy... they'll rot out over time and don't hold the heat as well. I've put a much more accurate thermometer on mine and also made some tuning plates to get rid of the hot spots extended the chimney further into the smoke chamber.

I have an older Brinkman also. I will have to try extending the exhaust pipe and see how much a difference it makes.

For anyone interested here is the web site--> http://www.brinkmann.net/