- Jun 30, 2011
- 11
- 10
Well, my first attempt after lurking and boning up here. I have a side-by-side Brinksman grill, with a gas side and charcoal side. On the charcoal side I lowered the coal tray as low as it would go, resting on the bottom of the tank, basically. I built a very small fire on the right side next to the air intake, and set a smoking box with a mixture of apple-juice soaked hickory and apple wood chips on top of that. I closed the chimney altogether on that side, and left the other chimney a quarter open on the left side, where the meat would be. I left the intake open wide to start, then closed it down to a quarter as I got up to heat.
I trimmed the underside of my brisket, and scored the top fat. I used Jeff's rub recipe and worked it well in.
I placed that in the smoker at 7am once it was generating an even 220°. By 7:42 it had got up to 79°.
I went with the 3:2:1 method for the first six hours. Right around hour six the temperature plummeted from 165° to 145°. The ambient temperature had remained constant, but I'd had to replace fuel and smoking materials multiple times at that point. Over the next hour it crept back up to 165° but at that point fuel and smoking supplies were getting inconsistent, so I pulled the meat and finished it with an hour in the oven. Although I got a great looking finish I think the bark could have been deeper, more intense. That's what I'll need to pay attention to next tme, that ast two hours.
I trimmed the underside of my brisket, and scored the top fat. I used Jeff's rub recipe and worked it well in.
I placed that in the smoker at 7am once it was generating an even 220°. By 7:42 it had got up to 79°.
I went with the 3:2:1 method for the first six hours. Right around hour six the temperature plummeted from 165° to 145°. The ambient temperature had remained constant, but I'd had to replace fuel and smoking materials multiple times at that point. Over the next hour it crept back up to 165° but at that point fuel and smoking supplies were getting inconsistent, so I pulled the meat and finished it with an hour in the oven. Although I got a great looking finish I think the bark could have been deeper, more intense. That's what I'll need to pay attention to next tme, that ast two hours.
