Rookie Smoker- take 3 - questions

**Muddskipper** · #1 07-03-2012, 09:31 AM

So I got a Weber Smoker for fathers day ... Did ribs and salmon that Sunday ... came out preety good

Hit up HEB brisket sale, and did my 1st, and per the butcher, I did fat side down 13Lb'er ... for 10hrs (wraped in foil after 5hrs)

It came out OK ... but I am a my own worst critic

I put on my 2nd brisket this morning at 7am - this time Fat side up ... per the majority on this site and all my friends ...

I used an actual briskt rub last night and stuck it in the fridge ...

SO ... how long do I wait beofre I wrap in foil?

When should I pull it off?

anything else I can do to help myself

BTW
I am keeping the temps at 225- 250 ish - Charcoal and misqet

thanks for yall's opinion - I know everyone's will vary ... but I am still learning, so I want to here everyones

Skipp

**FREON** · #2 07-03-2012, 09:47 AM

Are you cooking with charcoal or wood and do you have your fire to one side and the mrat on the other side( indirect) or are your coals directly under the brisket? What is brisket weight?

**br1006** · #3 07-03-2012, 09:51 AM

45 minutes to 1 hour per pound unwrapped, wrap it for a couple of hours and pull it off and let it rest for a while and then enjoy!

Brisket is like a fine wine, all it takes is time and patience.

**Muddskipper** · #4 07-03-2012, 10:30 AM

Quote:

Originally Posted by FREON

Are you cooking with charcoal or wood and do you have your fire to one side and the mrat on the other side( indirect) or are your coals directly under the brisket? What is brisket weight?

Weber smokers look like a black R2 D2

Fire on bottom, big bowl of water then two grill racks

they say to use charcoal, wit ha hand full of wood ... It is not direct heat as the bowl of water is in between.

Weight of brisket was 12.5 lbs

**FREON** · #5 07-03-2012, 10:39 AM

I am very familiar with Weber grills, just didn't know which size you had and if you had the biggest one you can kind of indirect smoke it.. 1 hr/lb at 225. I don't wrap in foil, unless I am using some green wood which emits a lot of smoke and creates too strong of a bitter taste. If you are going to wrap in foil, I would do it about half way through the cooking process.

**Gilbert** · #6 07-03-2012, 11:17 AM

fat side down, use oak instead of mesquite, never wrap it in foil. Those things are a little different to cook on but once you figure it out, it cooks good. Also start off with b&b charcoal, then add the wood.

**Law Dog** · #7 07-03-2012, 10:55 PM

Cook it Low and Slow!!

**atcNick** · #8 07-03-2012, 11:53 PM

Weber smokey mountains are great. I've got one myself. A good rule of thumb I've always heard and abide by is: you want to put the fat between the meat and the heat. So I always cook fat down in mine. I rub it with whatever you plan on using, either the night before or just before you put it on the smoker. Personally I havent noticed a difference. If you're going to smoke it at 225-250 do so til internal temp is about 165ish. Then wrap it in foil and add a litle beef broth into the foil and continue smoking til it hits around 190ish. Then probe the thickest part of the flat (thats the lean side of the brisket). When it goes in easily its done. When you probe it be careful not to go all the way through and puncture the bottom side of the foil, the juices will all run out. If when you probe it it still feels tough keep going and check every 45 minutes or so until its tender. I use a temp probe to check but you can use a skewer or whatever. When its done keep it wrapped and put it in a dry ice chest for atleast an hour to let the juices calm down and redistribute or whatever they do. Then have at it.

Personally, I think the most important thing you can do to get a good product is in meat selection. I always look for the most limber brisket I can find. You want it nice and floppy (thats not what she said, lol). And you want to avoid a brisket where the end of the flat tapers off and gets really thin. That will just dry out before the thickest part is done.

**Gottagofishin** · #9 07-04-2012, 10:20 AM

Quote:

Originally Posted by FREON

I am very familiar with Weber grills, just didn't know which size you had and if you had the biggest one you can kind of indirect smoke it.. 1 hr/lb at 225. I don't wrap in foil, unless I am using some green wood which emits a lot of smoke and creates too strong of a bitter taste. If you are going to wrap in foil, I would do it about half way through the cooking process.

Weber makes a smoker. It's not their kettle grill. I know what you are talking about though. The Weber kettle makes an excellent smoker if you set it up right.

**jdot7749** · #10 07-04-2012, 05:24 PM

Cooked 14 lb last night. Rubbed in yellow mustard very thinly, sprinkled liberally with seasoning of your choice, cooked 12 hrs (7pm til 6:55am) at 250, 190 deg. internal on removal. Full bowl of water, whole 18 lb bag charcoal, 12 applewood chunks first two hrs. Wrapped in three layers of heavy foil, two layers of cup towels and placed in small cooler until 2 pm. I use the minion method to start coal which allows it to start progressively from top to bottom and adds a lot of cooking time to a bag of charcoal. Look up a website called Weber Virtual Bullet and you can cook like a pro with a bullet.