I didn't want to set the "pellet smoker" thread adrift by veering off topic, so I'll start another one...

For you experienced outdoor chefs, what's the perfect setup for smoking brisket ( and maybe an occasional pork loin, ham, turkey, etc.). Maybe throw in grilling hamburgers too, if that's not asking too much from one type of system.

Cost would be secondary for something that works well. Consider what would work best, not necessarily what you have.

I have a Weber 22" kettle that I smoke pork butts in. Pretty easy. I use the snake method (google it) which gives me about 8 hours of cook at 250-275 degrees. Use a dual probe meat thermometer and be prepared to wait out the stall. I just put it on with a rub and let her rip. If it gets to 200 degrees internal before the coals go out, I'll wrap it and let it sit. If the coals go out before it gets to the 200 internal, I put in a covered pan and pop it in a 250 degree oven until it get to 200, then let it rest. Hint: if you need to put it in the oven, pour a can of coke over it before covering it.
If you want to take it off the grill at the stall and finish in the oven that's fine too.
I've not tried brisket however I am planning on doing a couple of 3 pound chuck roasts when they go on sale.
Last time I did a butt, I used post oak but to tell the truth I prefer pecan. With the chuck, I'll probably do mesquite.

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I'll just leave this here for pawngal.

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Music/Sports/Beer fan

Cheap back yard DIY pit smoker, used fire brick lining and concrete
block outer shell, oh yeah steel lid. This is a log burner, I use hickory,
oak, pecan or combination of these depending on what's available.
For a packer trim brisket fully cooked will take 12-15 hours, in the past
I would have a beer, glass of wine or mixed drink every time I checked
the fire(30 minutes). Sometimes I didn't last 12 hours.
I'm sort of a purest when it comes to BBQ, burn only hard wood or
hard wood charcoal.

Everything you'd want to know about smoking a brisket can be found on YouTube. Look up "Franklin Barbeque" He's down in Austin,Tx. Pretty famous.

I used to watch him on TV some years back.

I am forgoing the gratuitous Zig Zag joke and heading downstairs to make me a brisket sandwich.

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213th FBINA

I usually go with 200 F in a smoker with smoke for 2-3 hours then wait for the internal temp to hot 160. I then wrap it in foil and a couple of old beach towels. Put that in a cooler for 4-5 hours.

I changed up the last one and wrapped it in foil after 2 hours and left it on the smoker for a couple hours before wrapping and going in the cooler. It was moister than before.

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Front sight and squeeze

Everyone will have a different answer to this question (and none are truly wrong), so I'm going to add my 2 cents worth.

I use an Orion Cooker (The Orion Cooker | Backyard BBQ Smokers & Cookers). It is a little-known but excellent tool for smoking everything from fish to fowl to pork to beef. I've had mine for over 20 years now.

My preferred way with brisket is to heavily coat it with Montreal Steak Seasoning, use either oak or hickory chips for the smoking wood, and let it go for 3 hours (up to 5 lbs for rounds or 8 lbs for flats) or 4 hours (up to 8 lbs in a single piece). That equates to 13-16 lbs of charcoal. The smoke flavor will be robust, the smoke ring will be perfect, and the crust will be just right!

I smoke with the fat cap on top. The Orion is a convection smoker so it is strictly time-based, not temperature. The trick is to never lift the lid while it's working. Baby-back and St. Louis style ribs are my favorite, but I will be just as happy with brisket, chickens, a whole turkey, pork of all cuts and fish (especially salmon).

I don't have any pictures of the brisket I've done, but I've added a few of some pork ribs so you can see what this set-up looks like. It is the same size as the traditional "trash can" smokers - but MUCH easier to use and will give you MUCH better results!

Attached Images

	Orion Cooker.jpg (152.1 KB, 47 views)
	Orion Ribs.jpg (149.9 KB, 55 views)

Thank you all for the responses.

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Best,
Gary

CH4 beat me to it. I was going to ask how you get the Zig Zag paper to hold so tightly or do you hollow out a cigar?

Okay, moving right along. I use a Masterbuilt 560 gravity smoker. Just uses charcoal briquets but, you can also throw wood into the mix.

A big secret= low and slow. I used to give a brisket 12 hours in a smoker with an off-set fire box at 200 degF.

That method got to be too much of a such and made me drink too much beer. I changed it to: 4 hours in the smoker ( this produced a good "smoke ring" then wrap in foil a give it 3 or four hours in a 300 degF oven. I find that to be my favorite way.

I never use charcoal. only Hickory, mesquite, red oak, black walnut, or fruit wood. The fluid used to get charcoal going is a hydrocarbon. No bueno!

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Thanks for posting this, I just might have to give one a try!

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Why anyone would use lighter fluid is beyond me. A ball of newspaper and a charcoal chimney just plain works better.

I've found the best way for me is to use a menu.

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The best I can with what I got

Another vote here for Weber kettle. If you’re planning on cooking the full packers brisket (point and flat) you might consider the 26 inch. I’ve done them in the 22, but it’s tight.

If you want to try it without making a big investment try the largest Old Smokey and use the snake method. They are made in Texas and are still pretty popular for brisket. I see them all the time.

The Original Old Smokey Grills and Smokers
– Old Smokey Products Company

I use a Weber Smokey Mountain but I bought mine years ago and those things have gotten expensive.

My electric smoker at 225 for 12 hrs was too long. I'm going to try one of the above methods next.

I don't think you will be disappointed. I want to point out that even though the Orion is fueled by charcoal, none of the charcoal smoke or soot ever comes in contact with your food. Therefore, you are free to use easy-light charcoal or as much lighter fluid as you need and your food won't taste like petroleum.

The wood chips for smoking are on the inside of the kettle and are seared from the heat of the charcoal on the outside. The wood smoke stays trapped inside (another good reason to never open it while cooking!) along with all of the moisture from the drippings. Use the time recommendations printed on the box as a starting point and you will adjust them and the amount of charcoal to your liking as you gain experience.

When you do your first whole turkey, it will knock your socks off!

You guys have provided many worthwhile tips which serve to narrow things down a bit, but there are still many choices. I enjoy reading all the comments.

When you're smoking a brisket how do you keep it lit?