I bought a smoker

[Trub Lou]

The BGE is just so easy, other than having to remember to keep charcoal around. And since the little smoldering coil works very well in there for cold smoking fish and cheese, I haven't had a reason to pick up alternates.

I do need to go dig through my neighbor's wood pile. He just took down an apple a few weeks ago.

[bdutton]

So I busted my smoker cherry today.  Made two types of wings.  Honey Garlic and Cajun Buffalo.  Both smoked @250 for just over 2 hours with Apple wood.  I used this recipe as a brine for two hours before cooking:

Brine
6 ¼ cups warm water warm
½ cup kosher salt
⅓ cup brown sugar
3 tbsp red pepper flakes
2 tbsp ground black pepper
¼ cup cider vinegar

We had some guests for the sports ball game just as they came out of the smoker.  Came out great.

Going to try the brisket tomorrow with a KC BBQ rub I picked up at Wallyworld.  I have a choice of Apple or Pecan wood.  Any recommendations?

Cajun Buffalo


Honey Mustard:

[Augie91]

Nice wings! VERY curious to hear about how that brisket goes. What size are you smoking and what temps and time you gonna go with. Any wrapping involved? I've never smoked a brisket cause I'm scared....

[bdutton]

I read a few recipes and I may put it off for another 24 hours to let the dry rub soak in overnight before cooking. Maybe a low and slow 220-230 for 6 hours and the remove, wrap and another 2 hours? Not sure about the wood choice thought.

[Buzzie mcnugget]

In my experience a full packer brisket needs 12 hours.
But I smoke at 200f

[Mexas Joe]

Looks good. Be sure to wrap at the stall.

[bdutton]

In my experience a full packer brisket needs 12 hours.
But I smoke at 200f

I got a small brisket at 2.4 lbs.  Do you think I should go at the lower temp since I have less meat to heat?

[Mexas Joe]

In my experience a full packer brisket needs 12 hours.
But I smoke at 200f

I got a small brisket at 2.4 lbs.  Do you think I should go at the lower temp since I have less meat to heat?

Naw. Keep the temp 225ish, but I bet that lil guy will cook faster. Keep an eagle eye on the internal temp and wrap at 165.

[Buzzie mcnugget]

So I never do flats. I'm guessing that's what you have.
The packers are flats and point. A big old thick hunk of pectoral muscle.
The idea for my below boiling point is to keep moisture in and to allow the conversion of grizzle to lanolin. Sweet juicy lanolin.

[Augie91]

I always thought briskets were BIG.  Did not know they sold them under 5#.

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Let us know how it goes!!