British BBQ Society Forums

Hi, Im not only new to the forum, but 100% new to smoking. In fact, I'm not even too familiar with straight forward grilling (although I'm confident with food and cooking INDIDE the kitchen)!! I'm partial to whimsical ideas and my latest one is to turn my gas bbq in to a smoker to smoke some meat (in this case a 1.5kg rolled brisket - unrolled). Okay, I lifted the grill on the left hand side of the bbq and placed a loaf tin half filled with soaked apple wood chips (they're all I could get), closed the lid, waited until the temp was about 120c and the chips were smoking then placed an unrolled piece of brisket with a dry rub on the right hand side of the bbq and closed the lid. Once the chips were done smoking, I replaced them and have done 4 times now (it's been on for 2 1/2 hrs at a steady 120c). I'm totally out of my depth here and would really appreciate any advice on what I shouldn't have done, what I could have done, how much longer I should leave it on, do I foil it and finish it in the oven???? All these questions - perhaps this is one of my sillier ideas. Just for a bit of background on me. I am a British female, whose American husband and all his family are total hotshots at good texan cooking and smoking and as he's working away right now, I quite fancy learning how to do some before he gets back. BTW, I know they use whole briskets, but as I'm experimenting I thought I'd go cheap just to play around. Any feedback would be greatly appreciated

Thanks for replying. I've got it at around 250f. I know what you mean though about touch, as I just had a good ol' prod at it and it's nowhere near cooked in the middle. Is this too low temp? I'm 99% sure this is going to be a disaster!! I just won't tell the hubby

Sounds to me as you need to get a glass of wine a good book and a nice chair chill out, the biggest lesson i have learn't todate is low and slow means slow, yesterday i did 3 whole chickens and norm in oven would be 1 1/2 hrs, smoking these baabies took 5 hrs with a little higher heat at end, still moist and cooked even.

So enjoy your day and wait, don't rush your hard work, i am sure the Dr will guide you through as will most others on here.

Hope everything turns out for you

hmm - Methinks I should have started this a hell of a lot earlier than I did. lol What does the whole procedure sound like to you guys? normal or wayyyyyy off? should I have some liquid included in this somewhere? DO I keep replacing the woodchips until the bitter end. I'm sorry for all these questions - I really should have done a bit more research Would anyone like to take a rough guess to how long it might take? 5/8/10 hours? x

I think you've added enough wood one other bit I would say you need if you've not got it already it a meat thermometer as you now want to let it cook upto 160 f then wrap it in foil and add.some beer then put it back on the cookery until it hits 200 f then rest for.min half hour but the longer the better I normally rest.for.2 hours.

Where you've started a bit late I would try pushing the temp' upto 325F but.foil it.with.the beer when it hits 150f internal temp'

Thanks for your replies folk, but I think it's gonna take a a lot of practice and experience to nail this!! Took the internal temp and its only looking around 60 bloody degrees after 4 1/2 hours of cooking. Hot dogs for dinner tonight then!!! I will never live this down if the hubby finds out hahahaha

I take it you mean 60 degrees C?

If that is the case, that is 140 degrees F, and still on-track. Don't give up yet!

If you're new to smoking a brisket can be a challenge but not insurmountable. It sounds like you're on track, you may find it stalls a little while the collagens break down, but it should rise consistently afterwards.

I think most people have pointed you in the right direction. Although, if I were you I would recalibrate your temperature device to read degrees F for posting up here.

You may get faster responses.

Good luck

Adie