it really sucks i cant own anything remotely good in my current apartment. Its the only reason why i dont get a smoker or a grill =/
i really wanna learn how to make a good brisket
I can imagine being in Texas man, must be tough. haha It's certainly an addiction... my very first smoke was a rack of baby back ribs. I watched videos for weeks to learn how to do them. I was so nervous, did a full 6 hours on my weber kettle at 225, used an applewood rub. When they were ready my wife and I bit into them and we both looked at each other like "holy fuck, this is amazing!" That got me hooked, and I've been addicted ever since.
Brisket is by far and away my favorite smoked meat... done properly it's unparalleled by anything. Just so delicious, tender, and juicy. And damn... burnt ends... soooo good.
I hear it man, that Weber is a good piece of gear though as long as you take care of it. I would say to look into something like the GrillaGrills Kong versus the BGE, but your location is Australia and I know you guys are pretty limited out there. I did see a few posts in another BBQ forum about the Dragon kamodo coming to Australia... a lot like the Akorn in terms of it being a steel kamodo-style cooker.
https://www.barbequesgalore.com.au/barbeques/barbeque-brands/dragon-kamado-gkeg
Looks like they have quite a few dealers in Melbourne who sell these grills. Much easier on the budget, certainly something to look into if you're interested in a Big Green Egg but the price point is a too rough.
Sounds to me i should take a note out of your book an start with some baby back ribs, i was looking at ordering or going to pick up a masterbuilt smoker this summer TBH
Do it. That's what I own and it works really well. I use the lowest rack for the water pan (you can set it on the smokehouse on bottom too for more room) and I've done 6 slabs of ribs, cut in half, easily. I've also done two pork butts, a brisket flat and more at the same time. Just mop fast and be done with it. So easy.
And if you want a super tender brisket, but lacking the bark/smoke, you can do it in a dutch oven. I've done it for sandwiches and stuff like that. Just make sure the braise sauce is what you like (stock, veggies, spices, etc.)
Spare ribs: smoke for 3 hours at 225-250, wrap in foil, cook at 225 for 2-2.5 more hours, unwrap and smoke for 30 more minutes (or don't. I don't and they turn out amazing all the time). They're easy. The wrapping part sucks, and I usually finish them in the oven at 200 because it's easier to maintain temp and you can throw them all on a baking sheet and cover with foil vs foiling each individual one. Saves money and time, and the bark doesn't suffer.
Give it a try. I usually combo my wood for them with mesquite or hickory as the base, and add a fruit wood with it.
I have the costvo version I bought off season for 400 I believe. It's not the egg, but more than good enough for me. The only upgrade I did was buying a gasket to make the seal tight. Double gasket top vent, tape bottom vent. Now it seals well enough that my lump doesn't completely burn off after a cook, whereas before it would.I started smoking on a gas grill because our old house had an apple tree in the back yard. I started taking the dead branches off, hacked them up with a hatchet and wrapped the wood chips in foil packs with holes poked in them. I'd put them right on a burner on one side of the grill and put chicken or ribs on the unlit side of the grill and offset smoked that way for a bit before buying a shitty Brinkman gas cabinet smoker. Learned a bit with that before moving on to a real BBQ smoker which is my Weber Smokey Mountain bullet smoker. With that I use wood chunks instead of chips and after about ten years with it know how to turn out some really good stuff. I'll still break out the Brinkman to smoke almonds or potatoes occasionally but the WSM is a solid smoker for home use. One day I'll upgrade to a Big Green Egg but not before we own a house again.
I've seen that method before too, especially on pellet smokers.I've used this method many times but wrapping has given me inconsistent results. I used to wrap and sprtiz my ribs, but one day I was lazy, my spray bottle wasn't working, so I just tossed the ribs on the pit and let them go untouched for about 4.5 hours at 275... easily top 3 best ribs I've ever made.
I've seen that method before too, especially on pellet smokers.
I've always gotten great results with the foil wrap method. I mop every 30-45 mins with apple juice/oil/apple cider vinegar.
Maybe I'll try the set it and forget it method soon.
Yeah, it's hard to let it sit. I never want the meat to dry out. I always spritz as fast as possible, having the door open for maybe 10 seconds at a time. After I put the meat in I wait an hour or more before I spritz the first time. I spritz maybe 3-4 times for ribs before foil. Pork butt? Spritz once per hour because it's so fatty. Brisket is about the same.
Awesome, but dear fucking christ, $27,000. haha
I'm looking at expanding and considering something SUPER similar. Almost ready to pull the trigger, but still a hit hesitant.
![]()
http://www.johnsonsmokers.com/ultimate-patio-roof/
Nah. Im fine tossing mine in the back of my truck or on someones trailer lol. Very cool but I could never justify the high dollar trailered pits. Ive got more money than I should sunk into it as it is.Are you guys competition barbecuers? Geez they are perfect setups. Believe it or not BBQ comps are quite common down here now, I've got some mates in Perth who go in them, sounds like a big weekend on the booze ha ha
I order it at BBQ spots still hoping someone will but it hasnt happened yet lol.I'll change your mind