Smoked my first brisket (an 8 lb’er) today, had a problem getting the temps down (wasn’t successful it cooked at 250 or so). Prep went well, stored in fridg over night, let warm to room temp before it went into the smoker (a Brinkman Vertical Gas water unit). Started the smoke about 0645 hours and applied smoke through the cook time of 8 hours. Removed it at 3 PM, covered it and let stand for about an hour. Sliced it up for dinner (I did keep some out for lunch tomorrow) and placed the largest part in the freezer for later. It did turn out well for what I would call a somewhat fast smoke, but it is fork tender and well flavored. Overall I’m pleased with the task.
I did send Brinkmann an e-mail asking about how to control the temps and that the LPG was almost shut-off and the control knob was on LOW. I also explained about the unreliable thermo in the unit. As of this posting I have not had a reply.