Hugh Crackman Posted May 21, 2020 Share Posted May 21, 2020 Hey all, From Portsmouth area and I am new to smoking. First smoke taking place this week, a 2kg brisket on my Weber 47cm Kettle. Gone with a smoke rub after reviewing hundreds and hundreds of rubs on various websites (then I stumbled across this forum - perfect!). I'll update this with a few pictures and the outcome of my first attempt in a few days time. Not expecting it to be perfect, but I'm already thinking of the next smoke, ribs possibly... we'll see Cant wait to get smoking. Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 21, 2020 Share Posted May 21, 2020 Hi Hugh...your the 2nd new member from the Pompy area this week...welcome. Any questions you have just ask matey...good luck with your first smoke...it'll all go well...looking forward to the photos. Ice. Quote Link to comment Share on other sites More sharing options...
Hugh Crackman Posted May 21, 2020 Author Share Posted May 21, 2020 Hey Icefever, thank you very much. Looking forward to my first smoke and having read some items today already have some insightful tips. Looking forward to contributing. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 21, 2020 Share Posted May 21, 2020 2 hours ago, Hugh Crackman said: Looking forward to contributing It's all a learning curve matey...but it's great when you hit it out the park.. Ice. Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 21, 2020 Share Posted May 21, 2020 welcome to the forum Hugh, hope you enjoy your first smoke👍 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 21, 2020 Share Posted May 21, 2020 Once again, welcome to the Forum Hugh! If you have time do a test run with the Kamado, say for 1 hour to see if you can control the temperature. 1 Quote Link to comment Share on other sites More sharing options...
Hugh Crackman Posted May 21, 2020 Author Share Posted May 21, 2020 Thanks for the tip, I'll try a small burn tonight to trial temp control, thanks for the tip guys. Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 21, 2020 Share Posted May 21, 2020 If you are doing a test burn just remember that the kettle will run different once you add chilled meat. Especially if it's 2kg of Brisket so when you cook it you may find it takes a little longer for the kettle to come back up to temp. I'm a believer in throwing some food on while learning. Pork is a very forgiving meat especially sausages. Or even some veg like peppers/potatoes to take up some flavour. and if it goes wrong its cheap. I started with ribs and chicken drumsticks on my first WSM cook. took longer than expected but it was tasty and subsequent cooks have only gotten better especially once the smoker has built up some carbon to assist in the sealing. 1 Quote Link to comment Share on other sites More sharing options...
Hugh Crackman Posted May 25, 2020 Author Share Posted May 25, 2020 So, completed my 1st smoke, 1.8kg Brisket, smoke rub (cumin, cayenne pepper, ustard and garlic granules, paprika laid on top of Coleman's mustard) 2.5 hour cook before I reached the stall and then wrapped and cooked for 3 hours... really pleased with my first attempt... few lessons, temp was really high, started off nice and low but ended up at 130/ 140o at one stage. Probably should of let her sit for another 1/2 hour before wrapping and another hour once wrapped... but she tasted unbelievable... planning my next smoke already a little dry in some places, which I think was due to the temp going high at one stage 2 Quote Link to comment Share on other sites More sharing options...
AdamG Posted May 25, 2020 Share Posted May 25, 2020 2 minutes ago, Hugh Crackman said: So, completed my 1st smoke, 1.8kg Brisket, smoke rub (cumin, cayenne pepper, ustard and garlic granules, paprika laid on top of Coleman's mustard) 2.5 hour cook before I reached the stall and then wrapped and cooked for 3 hours... really pleased with my first attempt... few lessons, temp was really high, started off nice and low but ended up at 130/ 140o at one stage. Probably should of let her sit for another 1/2 hour before wrapping and another hour once wrapped... but she tasted unbelievable... planning my next smoke already a little dry in some places, which I think was due to the temp going high at one stage looks great, and a nice smoke ring👍 1 Quote Link to comment Share on other sites More sharing options...
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