First time smoking

jpross · December 12, 2011, 04:38:58 AM

Got my new BDS 6 rack out on the patio for the first time. Got 12-13 lbs of brisket in it cut in 2 pieces. Trying to hold it around 180. Any suggestions on how long to keep it in? Any and all help would be appreciated.

Meat tooth · December 12, 2011, 05:45:03 AM

It's gonna be a while... maybe 12~16 hours, till the internal temp hits about 165~170. And remember, if you're looking, you're not cookin'. So, keep the door shut except when the smoke is over and you need to replenish the water in the pan, (it'll evapourate, so check every few hours) and keep the top vent wide open. Oh yeah, almost forgot: PICTURES, we need pictures!

Good luck! And remember, there are no stupid questions...

Dan

jpross · December 12, 2011, 09:48:43 AM

Thanks, and I'll get the polaraoid ready.

beefmann · December 12, 2011, 01:14:31 PM

meet tooth has set you straight, with the smoking process its better to cook by internal temp then any other way, also to give the brisket a little better flavor ass your favorite soda into the water bowl in place of water.

good luck

jpross · December 12, 2011, 01:21:36 PM

Thanks for the tip. Another question, my biskets are not fully burnig, is this normal????

mikecorn.1 · December 12, 2011, 02:28:59 PM

Quote from: jpross on December 12, 2011, 01:21:36 PM
Thanks for the tip. Another question, my biskets are not fully burnig, is this normal????

They are not fully ? :)

Sent from my iPhone using Tapatalk

viper125 · December 12, 2011, 04:04:48 PM

You might want to keep vent open too. Also maybe kick up temps a little at the end to reach it.

TedEbear · December 12, 2011, 04:10:51 PM

Quote from: jpross on December 12, 2011, 01:21:36 PM
Thanks for the tip. Another question, my biskets are not fully burnig, is this normal????

Read through this thread: Pucks not Burning Completely?

jpross · December 12, 2011, 06:20:32 PM

Thanks folks, and it should have been "completely burning''. It was only the first few pucks that did not burn completely. I know that the pucks should hold their form but the the top of them were still brown and weren't burnt. It's working fine now.
I got 2 pics but I can't figure out how to get them inserted to this post.

Thanks for the tips from everyone. The brisket turned out great. 15 hours low and slow and it came out med/med-well. It was a pretty big piece of meat. I think I will try a different recipe next time and maybe a different cut of meat.

First time smoking

beefmann