Charbroil Smokers
how to smoke a brisket?
i have a charbroil barrell smoker. i smoked my first brisket today. It sucked. I did a 13 pounder for 13 hours at about 225 degrees. the rub was overpowering and it was ok, but not great. very smokey tasting. any tips. one main question i do have is when you add charcol, can you put it directly on the flame, or should you always use a starter like i did? i went through a whol bag of charcol, is that normal? btw i soaked the wood chunks and followed all directions. please help
the grill has a separate smoker box. I used a dry rub and left it marinating for 12 hours… also, the temp of the smoker was approx 225 degrees. it was much more tougher than i expected.
I usually smoke mine for about 6 hours. I use a cajun spice on the outside and smoke it with the fat side up. Don’t flip it at all while you’re cooking it. Just throw more charcoal on without using fluid, it will catch just fine. Add it when your fire gets low but has not gone out. You want to keep a steady, low temperature at all times. The type of wood you use makes a difference as well. At home we use pecan and oak, over here in the heathen hinterlands all we can get is bagged mesquite. It’s a very strong wood and only takes a little. Smoke it until the internal temp is between 160-165 degrees. Remember that it will keep cooking after you take it off the smoker. Good luck with your next brisket.
Memphis Style Smoked Spare Ribs
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