First brisket

[Albin]

I spent about 3 hours modifying my Charbroil smoker yesterday:

- extended the chimney down to the grill
- added two additional temp gauges, both just above the grill, one each to the left and right of the handle
- welded some of the leaky seams
- welded a heat plate just outside the firebox underneath the grill

Today I'm smoking a brisket using the directions on this site here: http://www.peppersandsmoke.com/bbq/brisket/index.html

It's been on about 4 1/2 hours, so far so good.

Al

[HFD26]

The stage is set for what looks to be a successful cook. Can't wait to see the pics.

[bearbonez]

Good luck with the brisket. Sounds like all is well. I remember how exciting my 1st brisket was. They are still fun.

[PhotoKirk]

Originally Posted by Albin

I spent about 3 hours modifying my Charbroil smoker yesterday:

- extended the chimney down to the grill
- added two additional temp gauges, both just above the grill, one each to the left and right of the handle
- welded some of the leaky seams
- welded a heat plate just outside the firebox underneath the grill

Today I'm smoking a brisket using the directions on this site here: http://www.peppersandsmoke.com/bbq/brisket/index.html

It's been on about 4 1/2 hours, so far so good.

Al

That's a good-lookin' site.

[jptexas]

good or bad have fun and enjoy the art of smoking meat

[Albin]

Originally Posted by PhotoKirk

That's a good-lookin' site.

Thanks, but you should know that's not my site, I stole it off of Arfcom. I noticed however, that he has a link back to here.

Update: I used the Texas BBQ rub mixed in with some leftover BBQ sauce (Cattlemen's) to make a thick paste. Slapped it on the brisket the night before and let it sit in the frige overnight. Took it out about 5 AM Sunday AM and fired up the smoker around 7 AM.

I smoked the brisket from around 8 AM until 4 PM, then foiled it for about an hour plus a little more. I let it sit for about a half hour and then we ate it.

There's only a little bit left and I didn't take any pics of it, sorry.

It was very, very tender! You didn't need a knife to cut it. Other than tending the fire all day, it wasn't that hard either. The meat was pretty cheap, I got it from Walmart, I think around $2.50 a lb and it weighed about 3.5 lbs or so.

I'll be doing this again, except for more meat, we almost didn't have enough for 8 adults and my 13 year old son.

Thanks,

Al

[PhotoKirk]

That's my site. I have the same username on ARFcom.

[TexLaw]

I'm glad to hear it went well. Obviously, you had some good advice.


TL

[Albin]

Originally Posted by PhotoKirk

That's my site. I have the same username on ARFcom.

Thanks PK, it's a great site and I really appreciate the help!

Thanks,

Al

[DoubleBarrelSmoker]

Nothin like a first great brisket