Okay, so I’ve been wanting to get into smoking meats for a while now, and I finally took the plunge. Figured I’d share my experience, bumps and all, for any other newbies out there thinking about doing the same. The topic? Beginner things to smoke meats. Let’s do this.
Getting Started
First things first, I needed to decide what to smoke. After a bit of research, I figured beef brisket was the way to go. It’s apparently a good starting point since it’s a big cut from the lower chest of the cow, so room for mistakes, I guess.
The Setup
- Smoker: I went with a basic electric smoker. Seemed less intimidating than charcoal or pellet. I just needed plug in, set the temperature, and it was good to go.
- Wood Chips: Got some hickory chips ’cause that’s what the internet said to use with brisket. Soaked them in water for about 30 minutes before using.
- Meat Thermometer: This is crucial. You gotta monitor the internal temp of the meat to make sure it’s cooked properly.
Prepping the Brisket
Got a decent-sized brisket from the local butcher. I trimmed some of the fat, but not all of it, ’cause I read that you need some fat for flavor and moisture. Then, I slapped on a simple rub – just salt, pepper, garlic powder, and a bit of paprika. Nothing fancy. I let it rest for a while.

The Smoking Process
I put the brisket in the smoker, fat-side up. Set the smoker to 225°F. Then, it was a waiting game. I added wood chips throughout to keep the smoke going. Checked the internal temp of the brisket every few hours. It took longer than I expected, a good 8-9 hours.
The Stall
At one point, the internal temperature of the brisket just stopped rising. This is apparently called “the stall,” and it’s normal. I just waited it out, and eventually, the temperature started climbing again.
Wrapping It Up
Once the internal temperature hit around 160°F, I wrapped the brisket in butcher paper. This helps to keep it moist and power through the stall. I put it back in the smoker until it reached 203°F, that’s when it felt “probe tender.”
Resting and Serving
After taking the brisket out of the smoker, I let it rest for an hour, still wrapped up. This allows the juices to redistribute. Then, I unwrapped it, sliced it against the grain, and, man, it was good! It was tender, smoky, and flavorful. It was worth the wait.
Final Thoughts
Smoking brisket was definitely a learning experience. It’s not something you can rush. There were moments of doubt, especially during the stall, but I stuck with it, and it paid off. I am glad to learn the fundamentals of smoking, from selecting the right cuts of meat to mastering temperature. For anyone thinking about trying it, I say go for it! Just be patient, do your research, and enjoy the process. You might surprise yourself with what you can create. I am so pround of myself.
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