Danp83 Posted June 4, 2020 Share Posted June 4, 2020 Afternoon All. New here and new to anything but normal grilling. Love nothing more than cooking meat with a cold beer. Got a cosmogrill xl on the way. Planning on starting my journey with a 4 kilo brisket using the snake method for my birthday gut bash. Any advice is very welcome! Thanks for having me 👍🏻 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 4, 2020 Share Posted June 4, 2020 Welcome again mate...😉...another guy joined a week or so back and he was using a Cosmogrill. Would it not be better on a new bit of kit to go for say a chuck?? this way you will get to know your new grill?? if a chicken is knackered it's not so bad as if it's a brisket?? Ice. 2 Quote Link to comment Share on other sites More sharing options...
hoogl Posted June 5, 2020 Share Posted June 5, 2020 Hi . I agree with Icefever, I get the appeal of starting with a brisket especially a proper packer cut but I'd rather wait until I felt more seasoned especially with a new smoker as well,. But happy birthday when it comes and be sure to post pics. Have a look on the forum as there is quite a bit of good advice for first smokes and cooking brisket. 1 Quote Link to comment Share on other sites More sharing options...
Danp83 Posted June 18, 2020 Author Share Posted June 18, 2020 Morning All, After careful consideration I decided to go with beef short ribs for my first low and slow. Kept it simple with a coating of mustard and Meat Co. Lab Dirty Cow rub. 5 hours at 150 and I have to say I was very please with the result! Been reading about the fabled smoke ring so very happy to have achieved such a deep one first time round. Had a bit of a nightmare keeping a constant temperature but I guess that comes with practice...... and I ate the lot! 2 Quote Link to comment Share on other sites More sharing options...
hoogl Posted June 18, 2020 Share Posted June 18, 2020 Looks great. I bet you are a bit more relaxed after cooking short ribs with a few issues in keeping constant temp. Depending on the temp swing don't worry about chasing the exact 225f etc a few degrees hotter or cooler is fine and once the smoker has built up some carbon from a few cooks you'll usually find it's more consistent. Quote Link to comment Share on other sites More sharing options...
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