Learning to smoke meat.

I got tired of paying jacked up prices for BBQ brisket at our local BBQ eatery ($15 per lb),  so I got online, did a little research, and bought a propane powered meat smoker. Propane smokers allow for very even temp control, and I have always liked propane as an energy source. Propane never gets old, or stale. NEVER. (I even have a propane powered GMC pickup that I drive often, and a propane generator for emergency needs). Gasoline goes bad very quickly (thanks US Gov Ethanol laws), and ruins many lawn mowers, weedeaters, chainsaws, every winter. Small engine repair shop biz has been booming the last few years. (Tangent over).

$170 and free shipping... Amazon

Instructions said 20 minute assembly, but I stretched it out to an hour, or so.

Had to erect an OSB plywood windwall.  (And I'm sending the bill to Mexico.) It was breezy today.

Big Ol'  brisket at 13 lbs.($2.50/lb)... And then trimmed a lot of useless hard fat off. 

This thing measured 21" tip to tip. My grill grate is only 14". Chop Chop.

Just ignore those Ron Rico half pints.... another blog story. (About how I quit booze, almost)

I smoked the bigger half for exactly 11 hours at around 220 degrees. Got up at midnight to check water and chips, then back to bed. The wireless internal temp probe monitor woke me up at 7am, when it hit my 202 degree target.

Brought inside, wrapped it in foil and a bath towel. Left to "rest" for an hour or so on countertop.

It kinda falls apart when slicing (need better, sharper knife). And outside "bark" is a tad dry and too crusty on edges. But overall, for first try... not bad at all.

I will try wrapping with foil at halfway point, as some of the several YouTube vids I watched recommended. That might alleviate the extra crusty bark.

Also I went a tad heavy on the kosher salt.

I won't be able to figure starting weight vs final cooked weight until I smoke the other smaller piece of brisket. But I did trim off about 3.5 lbs of useless fat from whole brisket. This larger piece weighed in at 3.5 lbs cooked.

I'm not The Galloping Gourmet, for those who remember him from early 1970s TV...I'm just the Stumbling Gourmet.

See y'all.