Hello, I'm Jim. I'm a first time smoker owner. I finally bought a pellet smoker, Camp Chef SG24, one week ago. I've done a beer butt chicken and a boneless pork butt. Both came out great! (I've since learned that bone in is the way to go with pork butt)
I can't wait to expand my smoking horizons and smoke some tasty meats! I love ribs and I've had a lot of success with other methods of cooking them. The one thing I've never made is a brisket. My goal is to smoke a brisket like they're meant to be. I'm confident that with a little help here, I'll reach that goal!
Welcome to the Pit from Alabama. Brisket is no harder than a Boston butt (pulled pork). I suggest reading the article on the free side about smoking Texas style brisket first. If you wrap at all, wait until the meat is up around 170F in the thickest part of the flat before doing so:
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
Also, while I used to do beer-can chicken myself, its not really the way to go. Spatchcock your chickens instead, or split them. Read this article:
Beer Can Chicken is not a good way to cook chicken. Here's why, and how you can make better roast chicken.
Basically, I myself used to think that the beer can chicken was the best and most moist chicken I had ever made. Maybe it was, but it wasn't due to the beer, which the science proves will never boil and steam enough to do anything when shoved up the rear of a chicken...
Anyway, glad to have you here, and look forward to seeing what you are making.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
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