Lil' Smoker ???

Birdnest · 12-23-2003, 08:36 AM

Has anybody here tried to do a briskett in their Lil' Smoker?

Joe

jokester · 12-23-2003, 10:01 AM

I've heard of people smoking briskets & turkeys in their Little Cheif, but i'm too leary about certains meats having to hit and stay at a certain temperature to do it myself

I'm not sure if my Little Cheif can handle that constant temp. This is why I haven't tried it. It sounds a little too risky if you as me. I'd rather brine it with a little liquid smoke in there and just bake it! Just my .02

-

jokester

Green Willie · 12-23-2003, 10:24 AM

I would recommend that you use the L'il Chief first to give it the smoke, then finish it in the oven/bar-b-que. I would only use one pan of chips then move it to the bar-b-que. One pan of chips last about an hour, and I don't think that you will have a bacteria problem (I'm not an expert here). I assume that you will use some brine/rub ahead of time. Keep it cold during that process.

Mike

Birdnest · 12-23-2003, 10:40 AM

Thanks for the input. I think starting it off in the smoker for flavor and then finishing it off in the oven is the safest way.

Joe

greenbuttskunk · 12-23-2003, 12:44 PM

they also make smoker pellets that work in the BBQ, they work well and you can just cook away.
GBS

Dave Vedder · 12-23-2003, 01:03 PM

I get rave reviews about my ribs, which I start in my Big Chief for about four hours then transfer to the over at 300 for another five hours. The meat falls off the bones and is soo nice and smoky flavored.

I dunno about bacteria, but no one has gotten sick yet and I do this about five times a year.

jokester · 12-23-2003, 01:10 PM

Dave,

Your Big Cheif puts out a lot more heat than a little cheif though! I'd DEFINITELY feel comfortable doing a turkey, ribs, etc in a big cheif, but I don't think the little cheif can put out the heat.

-jokester

Big Dave · 12-23-2003, 02:12 PM

I have done a couple of Briskets in my Big Chief but I had to cover it with a tarp to get the temp up to 180+ degrees. I noticed the last time it took more then 10 hours to bring the meat up to the proper temp. and when I was finished the plug was melted where it plug's into the smoker. That kinda told me that they are not made to run at such high temps (180~200) for such long periods of time. The brisket has been mouth watering each time, but from now on I'm sticking to just doing fish and other like things.
Anyway that is my input on the matter, watch your plug and don't burn your house down !
Good Luck........Big Dave.

Day Late · 12-23-2003, 02:25 PM

I belong to the "smoke with 1 or 2 pans and then switch to the oven" crowd. Works great with my Big Chief for turkeys, chickens and other large items. Gives the sought after smokey flavor that most people seem to like. Good luck!! :smile:

Day Late

Ray S. · 12-23-2003, 03:38 PM

I've done quite a few turkeys in the little cheif. Ten lbs is about max . I brine the little bugger in a 5 galllon bucket overnight on the back porch. Seems like it's cool enough this time of year so bacteria has never been a problem. After the overnight soak pat dry with paper towels rub with a little olive oil, garlic and pepper inside and out tie the legs with cotton twine and hang the bird from the little hook in the top of the unit. I give it 8 to 12 hrs in the smoker then finish off in a 300 degree oven or in a slow barbecue until the meat thermometer in the thigh reads 175-180 degrees. Brush with more olive oil, melted butter or your favorite salad dressing. You can get creative with that last part rasberry vinagrette,french,italian or ranch I don't think there's a wrong way... it's all good. Try it you'll like it...
Merry Christmas all
Ray

Hell-B · 12-23-2003, 06:50 PM

Try smoking for about 3 hours then put in oven(covered) at very low temp (210-220) for three or four hours. They'll never come out over done. Meat falls off and you"re a hero! Enjoy :smile:

HeavyMetal BankFisherman · 12-23-2003, 07:47 PM

Rub brisket with black pepper, salt, and garlic powder. Let it sit in the refrigerator for 24 hours. Put in lil chief using a few briquets and mesquite chips in the pan. Add two more pans of chips in hour intervals. Remove after Three hours. Wrap in Aluminum foil. Cook in oven at 200 degrees for 8 hours. Good stuff!

I did several that way before access to an offset smoker that burns wood. Nothing like that wood cooked taste.