G
Gunpowder Mike
Guest
Hi All,
Just started smoking this spring, 7 briskets and 2 racks of ribs so far.
Tomorrow afternoon will start brisket # 8, a 15 lb'r from SRF (first try with them) in a vertical propane smoker. I use a rub that was posted on the food channel - brown sugar and paprika base.
Now that I understand more about my smoker's unique personality like having a door thermometer that reads 40 degrees too low, a wood chip box that provides blue smoke for about 1.5 hrs when the vents are set right and sealed up gaps that use to let so much smoke out that you couldn't see the smoke house itself, I am feeling really good about my chances to prodce a passable brisket. I wound up with 2 oven thermometers inside to make sure it sits at ~220. Oh yea don't necessarily trust a remote temp probe either.
Some might have given up by now but not me !! I will smoke a good brisket... I will smoke a good brisket...
GPM
Just started smoking this spring, 7 briskets and 2 racks of ribs so far.
Tomorrow afternoon will start brisket # 8, a 15 lb'r from SRF (first try with them) in a vertical propane smoker. I use a rub that was posted on the food channel - brown sugar and paprika base.
Now that I understand more about my smoker's unique personality like having a door thermometer that reads 40 degrees too low, a wood chip box that provides blue smoke for about 1.5 hrs when the vents are set right and sealed up gaps that use to let so much smoke out that you couldn't see the smoke house itself, I am feeling really good about my chances to prodce a passable brisket. I wound up with 2 oven thermometers inside to make sure it sits at ~220. Oh yea don't necessarily trust a remote temp probe either.
Some might have given up by now but not me !! I will smoke a good brisket... I will smoke a good brisket...
GPM