As some of you may remember, I recently purchased a MF from Lowes. Seems like a decent quality unit. I'm very new to all this.
Last weekend did my first smoke - a whole chicken. Turned out OK - a bit too much smoke flavor for my taste but live and learn.
Anyway, I have a brisket on now. This was only 3 pound. It came from a 1/2 cow we bought about 6 months ago and was labled "Brisket Roast" by the butcher. I'm not 100% what the cut actually is :) As 1/2 of it was a lot thinner I cut it in 1/2 - thin half and fat half. This way I can remove the thin part earlier if needed.
I'm doing an OK job of holding temp at 230-240. Let it climb up slowly and making small flame adjustments as needed. My boiling water tested Maverick is doing a great job.
While I have had some luck getting the TBS - it has been a challenge. I have the bottom vents completely closed - the top vent open. My theory is that less air = better smoke. So I've had bouts of heavy white smoke - I'd pull the wood tray and spay the wood down with a sprayer until it stopped - then re-insert. this seems to get me TBS for a bit, but then back to the billowy white stuff. This last time it turned white I just let it go for a bit - about 30-45 minutes later it's back to TBS. Not sure what affect this will have on my meat - but we'll see.
It is my first try, and I have some backup plans in case dinner is ruined :)
I'll post more as the smoke progresses - meat is at 133 after about 2 hours in there.....
Thanks in advance for advise you may have. I've got thick skin so don't be afraid to point out my stupid mistakes :)