Aaaaaaaaaand it's begun: now with Q view

jax8902

Newbie

Original poster

Jun 7, 2012

18

10

Jacksonville, FL

• Jun 8, 2012

• #1

Just started my first smoke attempt ever. A 5lb brisket on a ECB. I drilled the holes in teh charcoal pan and also have a grate for them to be off the bottom. Any thing I should be looking for? Also, when/how is the best to add more charcoal and wood chips? 

-Steven

Edit: also I've seen a couple things about a "rest phase". What is it and should/how should I do it?

 

Last edited: Jun 9, 2012

mr t 59874

Master of the Pit

SMF Premier Member

Jun 9, 2011

2,630

266

Trout Creek, Montana

• Jun 8, 2012

• #2

Congratulations.  

   Are you keeping good notes?   

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 8, 2012

• #3

Good for you! That's a small brisket and I'd bet it's the flat. Keep an eye on it cause it may cook fairly fast. Do you have any liquid in the smoker with it? Like Mr T said...keep good notes.

Usually the rest phase refers to double wrapping it in foil, then in towels and into a cooler, filling in any dead space with more towels. This will keep it warm for several hours.

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jun 8, 2012

• #4

It is a flat, and I have the water pan about half way filled. It seems there is no more smoke coming out of it and I realllly want to check it lol. would the chips already have burnt out?

 

jimf

Meat Mopper

Jun 22, 2011

239

11

Olney, MD

• Jun 8, 2012

• #5

My ECB burns through chips/chunks.  Those things are very inefficient.

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Jun 8, 2012

• #6

Good luck Jax! Moisture will help keep that little one from drying out. I agree abou keeping good notes, and that will help you with future smokes!Go get 'em!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jun 8, 2012

• #7

Sounds like you may have burned thru the chips. Have some chips ready to go when you check it so you only have to open it once 

Good luck

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jun 8, 2012

• #8

Thanks everyone! JimF were your chips soaked? I did that in this next set of chips in hopes it would last longer. I haven't been taking notes, I'm all over the place just trying to not screw up right now lol

2 hours in now and the meat is at 130*, too fast? 

 

jax8902

Newbie

Original poster

Thread starter

Jun 7, 2012

18

10

Jacksonville, FL

• Jun 8, 2012

• #9

Results!!! It was amazing!  Alright probably not the best, ended up a little dry, but for my first time I was extremely happy with how it turned out! 

Before:

After:

Cut up: