I've been informed that friends want me to come out to their lake house 300 miles away and do a brisket for a friends retirement party. I've done a couple of briskets on my New Braunfels offset barrel smoker with ok results.
The kicker is my smoker will be a cinder block makeshift smoker. Internal size is about 5' x 3' and stands about 3' tall to the cooking grate. A domed sheet steel lid closes it with a couple smoke stacks. We have smoked a couple of whole split hogs on it with reasonable success.
For the hogs we've done charcoal brickets in all four corners of the pit and tossed on wet mesquite chunks for smoke.
When I've done brisket at the house I get a fire started with charcoal and then toss on split logs for the smoke / heat after that. I feel like I have more control with a proper smoker as opposed to the improvised pit.
Any suggestions as far as what to smoke with in an open pit of this nature? All charcoal with some wood for smoking or split logs? I plan to do a full brisket. In something that big, does approx 14 hours at 125 to about 185 til I pull it off sound about right still? Was planning to wrap it up in foil and towels and toss in a cooler with pillows for a couple of hours before we slice it.
Having only done a couple of full briskets and never on a big rectangular pit like this, I could really use some help here. I normally do ribs, chickens and fatties