Hey, new to charcoal grilling and smoking

[andyman97]

Hey everyone, my name's Andy, I grew up in SW Louisiana, have spent 15 years in the Army and now I'm living in upstate NY.  Now that we've settled down here, I finally picked up a weber one touch gold and decided to start learning how to cook with charcoal (never done it before).  I've since picked up a maverick ET733 and smokenator and I love it.  So far, I've done a couple racks of baby backs at 4 & 5 lbs, each, and just last weekend I smoked a 9 lb pork butt for 12 hours.  They all came out really wonderfully.

I am very seriously contemplating taking a stab at my first full packer brisket this Sunday.  It's a little intimidating but I'm dying to try it.

[ncsmoker]

Hi Andy, thank you for your service, and welcome to the forum. Sounds like you are enjoying the OTG and the SN with the looks of those smokes. I documented my last packer brisket smoke on Labor Day. See Packer Brisket down in S-View page one. Here is also a very good instruction set from one of my BBQ news letters. bbq.about.com/od/brisket/ss/aa092708a.htm?nl=1 The only step I don't do is injection, Pro's do that at contests but my briskets come out fine without it. Be prepared for an all day smoke with a full sized packer, even a 10 lb. one will take 15 hrs. to 20 hrs. at 125-135 at the grill smoking at a little higher heat will reduce that a little.

Have fun and enjoy your new toys.

Tom

[rangerone]

Hi Andy, and welcome to the forum. I am also quite new at cooking with charcoal, and the Weber + Smokenator combination made it very easy for me to get great results right from the start. From your pictures, it looks like you are having the same type of results.
Good luck with the packer brisket, and please let everyone here know how it turns out and what you did. I have never attempted a full packer brisket because it would be too long of a cook for me, and there would be just too much meat for me and Susan. I did a 4 lb. flat last weekend that turned out very nice. You must have similar weather to me, and it is starting to get cool here during the day and cold at night. It is going to be interesting to see how the weather will effect our cooking over the next few weeks / months.

We all love to see what everyone is cooking, so please post your results in the S-View forum if you can. That is where I go to get ideas. It also makes me hungry.

Again, welcome to the forum, and please do not be afraid to participate often!!

[ncsmoker]

Rangerone did you document the smoking of your 4lb. flat. I think people would be interested in your expertise. Has gotten cold here in the mountains also, had our 1st frost on Friday last.

[rangerone]

Oct 9, 2014 19:27:42 GMT -5 ncsmoker said:

Rangerone did you document the smoking of your 4lb. flat. I think people would be interested in your expertise. Has gotten cold here in the mountains also, had our 1st frost on Friday last.

No, I just mostly followed the steps that Jay had posted on how he did his flat.

[pilfjd]

Welcome from another NYer from the Rochester area!