Brisket on the Brinkman Offset Smoker

whole-brisket

So here it is July and I am going to try smoking a beef brisket on the new Brinkman offset smoker. We hit the one of our local meat shops and picked up this beautiful hunk of meat. After getting it rubbed down real good with my wife’s favorite blend of spices, it hit the smoker.

I let the brisket cook for about 10-12 hours. I put this to cook on a load of charcoal and with hickory chunks. I think this might have been a mistake on my part. After smoking it for the 10-12 hours, we wrapped it in aluminum foil and let it cook for another couple of hours all while fighting to keep the heat in the 225° – 250° range. This was not an easy task due to the fact that this Brinkman offset smoker is so poorly designed that trying to maintain a constant heat is going to be nearly impossible, I believe, for the average backyard pit master.

finished-brisket

So once I finished the brisket, or so I thought, I let it rest for more than 30 minutes (got distracted-LOL). Once the foil was opened, I got to say that I thought it looked pretty sweet. However, once we cut into it, I found that it had very little smoke ring and was not cooked to the level of tenderness I was shooting for. My wife and I both had a taste of the brisket and I was not happy with it at all. It was still tough and had almost no smoke flavor to it.

sliced=brisket

Well, after this mess, I guess its time to go back to the drawing board. I need to figure out if I did something wrong – other than not letting it cook long enough. Was not being able to better maintain a more consistent heat the problem? Is this offset smoker really that crappy that I may never be able to get a decent level of smoke and tenderness? I guess only time will tell, but I will keep on plugging away at it.

Be sure to check back soon to see if I can get anything useful figured out on this Brinkman offset smoker. Hopefully I will have some better news by then.

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