Could today be Brinkmann Square Vertical Smoker acquisition day? Does anybody have any good brisket rub recommendations? Marinade or rub? Apparently, the fine art of smoking represents an epicurean adventure that only rewards patience. Practitioners of the fine art of barbeque (barbecue/BBQ) must demonstrate patience. The Brinkmann Square Vertical Smoker project will begin with a single question. The question is very important and deserves consideration. The question asks, “How to smoke a brisket.” Thanks to the glorious public commons of the internet, people have been engaging in discourse about the various methodologies associated with barbeque for years. Some of this knowledge will dictate the project’s first brisket smoking attempt.
In reality, the process will begin with the acquisition of the Brinkmann Square Vertical Smoker. Given the weight of the smoker, delivery from an online source would be expensive. Fortunately, the Home Depot sells the Brinkmann Square Vertical Smoker for a reasonable price.
Application of the brisket rub occurred at five post meridiem Mountain Standard Time. Tomorrow, brisket smoking will commence promptly at ten ante meridiem Mountain Standard Time. The brisket weights four and one half pounds. Smoking the brisket will take between four and one half hours and six hours and forty five minutes. The brisket will need to reach an internal temperature of about one hundred and eighty degree Fahrenheit.
Traditional Texas Brisket Rub
- 1/2 cup Paprika
- 1/3 cup brown sugar
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoon oregano
- 1 teaspoon cayenne pepper
Live Blogging Notes from Saturday June 13, 2009
The Weber rapidfire chimney starter began performing a very specific function at about eight thirty meridiem Mountain Standard Time. The charcoal will need to be ready to burn hickory wood at about ten ante meridiem Mountain Standard Time.
Brinkmann Square Vertical Smoker Measurements: For information purposes only, all brisket temperatures are external measurements taken by a Mastercool infrared thermometer. Without opening the smoker, a side vent provides access to take infrared measurements. Each measurement documents the temperature of the top of the brisket. The Brinkmann Square Vertical Smoker has a temperature gauge that provides a temperature measurement. The Mastercool infrared thermometer provides verification of the Brinkmann smoker gauge measurement.
09:15 —– Grill 054 —– Brisket 084.7
09:33 —– Grill 075 —– Brisket 090.1
09:45 —– Grill 107 —– Brisket 106.5 (Hickory)
10:00 —– Grill 108 —– Brisket 110 (Extra Hickory)
10:15 —– Grill 111 —– Brisket 115
10:30 —– Grill 115 —– Brisket 120 (Hickory)
10:45 —– Grill 125 —– Brisket 122 (Charcoal)
11:15 —– Grill 140 —– Brisket 125 (Charcoal)
11:30 —– Grill 150 —– Brisket 130
11:45 —– Grill 150 —– Brisket 135
12:15 —– Grill 175 —– Brisket 138 (Charcoal)
13:00 —– Grill 160 —– Brisket 144 (Charcoal & Hickory)
13:15 —– Grill 160 —– Brisket 147
13:45 —– Grill 150 —– Brisket 136.4 (Charcoal)
14:00 —– Grill 130 —– Brisket 130
The unmodified Brinkmann Square Vertical Smoker cannot maintain the internal temperature necessary to smoke a brisket. Charcoal briquettes and hickory chunks could only fuel a fire of one hundred and seventy five degrees Fahrenheit. In response to this problem, Joni decided to check Lowes for solutions. The Lowes employees did not have any suggestions for resolving the problem. Internet discussion forums suggest drilling a series of holes in the coal pan to allow increased airflow. Instead of drilling holes, the first course of action involved lowering the coal pan from the rack to the bottom of the smoker. This course of action raised the temperature by thirty five degrees in thirty minutes.
14:30 —– Grill 165 —– Brisket 137
15:15 —– Grill 145 —– Brisket 135
The remainder of the cooking time will involve the use of a coal pan full of about twenty holes. Each of the holes involved the use of a one fourth inch drill bit. An aluminum pan now sits below the well ventilated coal pan for trash collection purposes. Perhaps this course of action will bring the internal temperature above two hundred degrees Fahrenheit.
15:30 —– Grill 150 —– Brisket 120.3 (Charcoal)
16:00 —– Grill 144 —– Brisket 135.4
Brinkmann Square Vertical Smoker brisket cooking abandoned in favor of a wrapped aluminum foil oven finishing technique.
Future BBQ Research Questions
- How often do you add wood to a vertical smoker? (BBQ smoker wood addition frequency) Should a barbeque enthusiast add wood to a barbeque every hour or every half hour? During the initial barbequing endeavor, about five small chunks of hickory wood went on the coals every thirty minutes.
- Does the smoker temperature matter with respect to the smoke ring?
- How many ingredients are included in the most complex barbeque brisket rub?
- How often should barbeque enthusiasts replace the charcoal when using a vertical barbeque smoker?
- What temperature should a vertical smoker sustain when cooking brisket?