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Old 06-17-2012, 11:49 AM  
crispystl420 crispystl420 is offline
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Brinkman smoke n grill

Anyone ever use one of these for smoking ? I just want something cheap to practice with.
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Old 08-21-2012, 11:38 PM   #106
SLAG SLAG is offline
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I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level



Here is the bad boy in action



Here is my brisket


Here are my burnt Ends



I'd like to smoke again soon

Thinking about doing another brisket and a Pork Butt this time
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Old 08-22-2012, 07:43 AM   #107
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Old 08-22-2012, 08:30 AM   #108
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I'd stick to cherry, apple, pecan, and maybe just a little bit of hickory with pork. With beef, go hickory and just a little mesquite if you like it, and cherry is good there too. With chicken, pecan is great, cherry is also great. Here is something you should try too, fish. These are some trout I caught, gutten, brined, and smoked in apple. They were killer and I used some with cream cheese and green onions in a smoked trout dip/spread. Salmon would be the same as the trout, and the nice thing is, the fish only takes about 3 hours max to cook.
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Old 08-22-2012, 09:05 AM   #109
Flachief58 Flachief58 is offline
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Old 08-22-2012, 09:10 AM   #110
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Originally Posted by lewdog View Post
Thanks man, trying to learn! Came out well considering I have a pretty cheap vertical smoker.

What are your recommendations for woods to use with what meat? I just didn't want to buy a ton of wood and Mesquite was the only one that came in a economical bulk size for not a ton of cash. Wondering where most of you get the wood you use? I got my bag of mesquite at home depot.
This is what my BBQ pal Mr. Doggity recommends about woods:

"Today's smoking & grilling tip - What kind of wood for what kind of meat? This is another very common question, and again, the answer is, "depends"! The best all-around performer for most situations is oak. I like Missouri white oak, but others prefer red oak. Oak lasts long, produces good smoke, with a medium flavor. Ash and Beech are also good. I love fruitwoods, like apple, peach and pear. Nut woods like hickory, pecan and walnut are fine, in moderation, but can make meat bitter if over-used, and are best on pork and beef. I love alder and cedar for fish and poultry. One wood I use very sparingly is mesquite. It is very strong, and often too bitter. If I use it, I mix it with oak to tone it down.
Try unconventional things like corn cobs, pecan shells, and grape vines. Also pouches of herbs, citrus peels and even tea leaves add another dimension to your smoke. Get creative!"
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Old 08-22-2012, 09:28 AM   #111
Flachief58 Flachief58 is offline
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Quote:
Originally Posted by tooge View Post
I'd stick to cherry, apple, pecan, and maybe just a little bit of hickory with pork. With beef, go hickory and just a little mesquite if you like it, and cherry is good there too. With chicken, pecan is great, cherry is also great. Here is something you should try too, fish. These are some trout I caught, gutten, brined, and smoked in apple. They were killer and I used some with cream cheese and green onions in a smoked trout dip/spread. Salmon would be the same as the trout, and the nice thing is, the fish only takes about 3 hours max to cook.
The fish looks awesome
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Old 08-22-2012, 10:29 PM   #112
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Quote:
Originally Posted by SLAG View Post
I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level


Thinking about doing another brisket and a Pork Butt this time
I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.
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Old 08-23-2012, 09:20 AM   #113
SLAG SLAG is offline
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Quote:
Originally Posted by lewdog View Post
I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.
Awesome -
Here is the best Mod's Page I've seen for our smoker

http://home.comcast.net/~day_trippr/smoker_mods.htm

I want to add the vents and the Rope around the lid - I think those are next on my list.

I had heard that brisket was hard - and I think from my experience Smoking Meats is hard - but fun - Its way more labor intensive than I had thought.

My Wife's uncle really got me into two things - Scotch and Smoking Meat

here is his Smoker :



and some of that meat



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Old 08-26-2012, 04:49 PM   #114
Flachief58 Flachief58 is offline
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Pork roast today. Injected with apple juice, honey and dry rub. Glazed with my home made sauce.
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Old 08-26-2012, 06:53 PM   #115
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Two layers deep and almost ready!!!
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Old 08-26-2012, 07:22 PM   #116
GloryDayz GloryDayz is offline
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Two layers deep and almost ready!!!
OMG!!! They were SOOOOOOOO good!!! I STG, I could eat ribs every day!

OK CP...if Matthew and I make it to a tailgate this year, maybe this is they year we add the younger man to the Arrowhead experience (NO WIFE!!!!! please!!!), these new ribs are so on the menu! Luv and her crew can do their magic, I'll put these into the kitty!
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Old 08-26-2012, 07:38 PM   #117
Flachief58 Flachief58 is offline
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They look good! Recipe?
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Old 08-26-2012, 07:57 PM   #118
GloryDayz GloryDayz is offline
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They look good! Recipe?
Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)

1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)

5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225

9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!

Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...
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Old 08-26-2012, 07:59 PM   #119
lewdog lewdog is offline
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Two layers deep and almost ready!!!
Nevermind....you posted the recipe.

Those look awesome. Will use some of your tips next time....I haven't done ribs yet. New to smoking.
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Old 08-26-2012, 08:12 PM   #120
Flachief58 Flachief58 is offline
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Never tried the mustard, sounds like maybe I should. Other than that and the honey at the end, I pretty much do them the same as you do with damn good results.
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