First cook on the smokenator

[alimac23]

Hi Guys,

I used my new smokenator for the first time this weekend and the results were good!

I'm used to using the snake method and I think that the smokenator requires more attention during the cook but the results were much better.

For my first cook I cooked half a brisket that I had in the freezer and a chicken (but the missus got to the chicken before I could take any pics

Both meats were amazingly moist and juicy, the chicken was unlike any other I had cooked before and I'll definitely be using the smokenator for all of my future cooks.

Here's a few pics of the brisket, I went fairly light on the smoking wood hence the smoke ring being fairly light:

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[ncsmoker]

That brisket looks mighty fine. What wood did you use. How big was it, and how long was the smoke. Wives are like that. LOL Got watch mine when I do pulled pork.

Tom

[alimac23]

Hi Tom,

For this Brisket (it weighted in just under 2KG) I used a mix of hickory and mesquite, it was a long smoke, I put it on at 7am and it finally come off the smoker a 9pm so it was close to 14 hours, I was going to foil it but I was in no rush so let it go until it probed like butter.

That's the thing I find with Brisket, some get to the internal temp and they are tender enough, some get there and then take a lot longer to get to that beautifully soft, super tender stage, there's just no rushing these things hey!

[ncsmoker]

Oct 27, 2014 1:27:38 GMT -5 alimac23 said:

Hi Tom,

For this Brisket (it weighted in just under 2KG) I used a mix of hickory and mesquite, it was a long smoke, I put it on at 7am and it finally come off the smoker a 9pm so it was close to 14 hours, I was going to foil it but I was in no rush so let it go until it probed like butter.

That's the thing I find with Brisket, some get to the internal temp and they are tender enough, some get there and then take a lot longer to get to that beautifully soft, super tender stage, there's just no rushing these things hey!

Cannot agree with you more on that. Every one I have ever done has taken a different amount of time per pound. You just have to have an instant read thermometer to check the dang beasts. Glad things went well for you.

Tom

[pilfjd]

That looks great! I'm starving now :-D

[bigpernz]

That looks really good! Great smoke ring too btw. Welcome to the forum.