After introducing myself in the roll call area I thought I would post my first brisket here and explain what I did and some questions I have. I did do Jeff’s free e-course on smoking and it was a lot of help as well as surfing the forums here.
I pulled the brisket out of the package the night before and put mustered on it and I chopped up the mesquite seasoning that I got from Costco and rubbed that into the mea then wrapped it. I started the smoke about 8:15AM in the morning and it was about 38-40 degrees out. I had it around 225 with some hickory chunks that I bought from Menardes and threw the brisket in. The temp dropped as I thought it would and slowly went back up. I worked it though out the day and hit the 170 plateau at around 2:30PM and it stayed there till around 5:30-5:45 and then it started going up. I noticed that as the brisket temp went up the temp on the smoker went up and as long as I let the temp rise on the smoker the brisket kept climbing, the smoker topped out at 242. Once the brisket got to 190 I pulled it out and wrapping in foil and through it into a insulated bag for about 45 mins.
So I have some follow up questions.
1. I noticed a slight bitter taste on the brisket and I think it was from the smoking because I saw it throwing thick white smoke not the “thin blue smoke” a few times. I used 2 2X2 inch chunks, too large/to small? The “thin blue smoke” did not seem to last long before the wood was gone
2. The meat was drier than I thought it would be, was that because I cooked it for too long? It was in the smoker for 10 ½ hours for a 4.7# brisket. Or was the heat to high for the last hour of smoking 237-242. Starting off I was about 218 for the first 1 ½ hours.
3. The fat cap did not seem to melt off, weather too cold? I did have the vent opened wide at the top.
Sorry for the wall of text trying to put in as much info as I can J
BTW I have a GOSM wide body from Wallmart
Looking forward to the advice and the help