Question - 1st Brisket Sat

[dlatin]

First, thanks for alll the help I've recieved from Hornian, MeaHorn, and Chuychanga.

Ok, popping my brisket cherry Saturday on my WSM. I did a test run today to get a feel for controlling temps on some boneless skinless chicken breasts I had marinating.

I followed the steps for chicken breasts from virtualweberbullet, sans brine, because I'd been marinating them for a day or so. I used 1 chimney of charcoal, 3 chunks of hickory, and was able to maintain a temperature of about 273 for 1 hour. Chicken wasn't too dry but it was a bit over smoked.

I'm concerned about "over smoking" the brisket and ribs I'm cooking on Saturday. I'm guessing a brisket is a bit more forgiving than boneless, skinless chickenbreasts. Any thoughts? I was going to use 5-6 chunks of hickory for my smoke on Saturday.

-D

 

[Roger]

temp of 273 is to high to smoke....you need to aim to be between 200-225 for the brisket. Chicken can go up to 250. The only thing I'd smoke that I'll let the temp go above that is a steak.

 

[dlatin]

Ok, thanks. Yes, I'm going to aim for 225 for the brisket.

I did 273 because this site said to aim for 250-275 for chicken breasts. I actually wanted to go lower, but was having a hard time getting the temp down, even with the bottom vents completely closed.

I think I used too much wood for what I was smoking. I'm assuming brisket and ribs will be more forgiving than boneless, skinless chicken breasts.

 

[chuychanga]

Don't forget that the WSM runs a little hot the first time you use it because the inside is still shiny and reflects more heat instead of absorbing it. Mine ran away from me the first time and I had to remove some charcoal to get it back down below 250. I had started with the charcoal chamber completely full and then added a few lit coals and 5 or 6 chunks of wood.

Last night I did my second brisket. I only filled the charcoal chamber about halfway up and actually used more wood than before (because I think I had not enough smoke last time, even though I had too much heat). Less charcoal combined with the fact that the interior of the grill is now nice and greasy helped keep the temp down and easier to manage.

 

[dlatin]

Thanks Chuy, we're in about the same boat. I'm hoping the water pan will help with the temperature control.

I read about that, new WSMs run hotter at first.

Ok, so'll I'll only fill the charcoal ring 1/2 the way up. Did you add more wood as you cooked? I was going to use 5-6 chunks of Hickory.

-D

 

[chuychanga]

I gently stirred the coals once, because I had some wood that wasn't burning and I added some more wood once about 4 or 5 hours in.

The chunks I had were out of a bag from HEB. Some were fist sized, but most were significantly smaller, so I think they burned away quicker. Next time I'm going to find bigger chunks or some small logs. I think they;ll burn longer.

 

[chuychanga]

Also, with a half ring of coals, my fire wouldn't have lasted 12 hours, like it might with a full ring. I took my brisket off this morning after 9 hours. Most of my coals were gone and the temp was just slowly starting to decrease. If I had needed another few hours I would have had to add more. But I just put it in the oven at that point, so I didn't bother.

 

[mcmike1492]

I did my first brisket a couple of weeks ago, on an electric Brinkmann (sacrilege!), and ribs for Father's Day. They turned out great and now I want to buy a WSM to really get with the program.

A guy from Atlanta gave me this link, The Link ,which is very informative and helpful. I purchased some of his rub, too, and it really worked. He has a newsletter that goes out when he gets around to it with tips and techniques.

It worked for me, and I am a total novice. There's a pretty cool link devoted to the Weber Smokey Mountain smoker, too, with tips and techniques for none other than the WSM. The link is The Link . Enjoy your brisket!

 

[NCAAFBALLROX]

Technically, it doesn't matter how long you put a brisket on the smoke, so long as you have about 5 to 6 hours over the wood.

After that amount of time, you aren't increasing your smoke ring a bit.

Now, as to the chicken - in my mind, you most certainly had issues because the skin is going to help with the loss of juices (fat) & prevent drying out.

 

[hornian]

A brisket and ribs are much larger pieces of meat than chicken breasts. Don't worry about oversmoking it.