Another first timer brisket thread

kcphilaflyer

Fire Starter

Original poster

Jul 2, 2012

40

10

• Apr 29, 2013

• #1

picked up a 12lbr on Saturday, trimmed it Saturday night, woke up at 5am Sunday, rubbed with a basic brisket rub I had laying around, meat went on about 6:30, tried to keep it at 275, but with the cool morning and windy afternoon, it fluctuated between 250 and 300, fire management is definately an art that I'm still trying to master.

Cook lasted about 13 hours and pulled it once IT reached about 190, wanted to get to 200 but was running out of time.  Cooked for 7 hours until about 160 and wrapped in butcher paper and back on for another 6.  I've been reading alot about using butcher paper and this was my first try using it and I'm sold, seems to let the meat breathe more than foil so still had a nice set bark when it was ready to slice.

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• kcphilaflyer
• Apr 29, 2013

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• kcphilaflyer
• Apr 29, 2013

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• kcphilaflyer
• Apr 29, 2013

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• Apr 29, 2013

 

kcphilaflyer

Fire Starter

Original poster

Thread starter

Jul 2, 2012

40

10

• Apr 29, 2013

• #2

overall really happy with my first attempt, using a basic rub and basic spritz and no injection, allowed the meat to speak for itself.  Words cannot describe the taste of a fresh sliced point.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Apr 29, 2013

• #3

Looks really good to me...got a nice smoke ring too!

Practice make perfect! AND...I think you rocked this one!

Kat

 

weinnmann

Fire Starter

May 23, 2008

32

10

Thief River Falls, MN

• Apr 29, 2013

• #4

Looks good what kind of pit are you cooking on?

 

kcphilaflyer

Fire Starter

Original poster

Thread starter

Jul 2, 2012

40

10

• Apr 29, 2013

• #5

weinnmann said:

Looks good what kind of pit are you cooking on?

Click to expand...

Yoder Cheyenne

had it just about a year now

http://www.yodersmokers.com/cheyenne.html

 

weinnmann

Fire Starter

May 23, 2008

32

10

Thief River Falls, MN

• Apr 29, 2013

• #6

I thought it looked like a yoder. How do you like it so far, I have been looking at the wichita model for a little more room.

 

kcphilaflyer

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Original poster

Thread starter

Jul 2, 2012

40

10

• Apr 29, 2013

• #7

weinnmann said:

I thought it looked like a yoder. How do you like it so far, I have been looking at the wichita model for a little more room.

Click to expand...

I love it, just as long as going into it you know that offsets are a special breed, but once you get the hang of the whole fire mgmt thing, it's great. and knowing what I know now, almost wished I would have sprung for the Wichita just for the bigger space, but for now the cheyenne works great, in another year or two I may trade up.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Apr 29, 2013

• #8

Love that smoke ring!

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Apr 29, 2013

• #9

MY T FINE, smoke ring looks great.

happy smoken.

david

 

weinnmann

Fire Starter

May 23, 2008

32

10

Thief River Falls, MN

• Apr 29, 2013

• #10

It will definatly be a learning experience going from a pellet to stick burner but I think the quality will be worth it. Have you tried a charcoal box to try and regulate the temp better on long cooks? If I could find a kingman used on craigslist I would go even bigger but they never come up for sale, even the wichita's are hard to find and nearly the price of new.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 29, 2013

• #11

Well done sir...well done.

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Apr 29, 2013

• #12

That looks very tasty from here...Nicely done!

Red

 

kcphilaflyer

Fire Starter

Original poster

Thread starter

Jul 2, 2012

40

10

• Apr 29, 2013

• #13

weinnmann said:

It will definatly be a learning experience going from a pellet to stick burner but I think the quality will be worth it. Have you tried a charcoal box to try and regulate the temp better on long cooks? If I could find a kingman used on craigslist I would go even bigger but they never come up for sale, even the wichita's are hard to find and nearly the price of new.

Click to expand...

I made a charcoal box for it last summer after I bought it, but it would get in the way when putting the splits of wood on, and now I really only use lump to get it started and the rest of the cook is wood.  If Im cooking chicken I would probably use it as then I want hot fast temps and don't need as much smoke, but with pork and beef I only use 1 or 2 chimneys of lump.