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Another first timer brisket thread

post #1 of 13
Thread Starter 

picked up a 12lbr on Saturday, trimmed it Saturday night, woke up at 5am Sunday, rubbed with a basic brisket rub I had laying around, meat went on about 6:30, tried to keep it at 275, but with the cool morning and windy afternoon, it fluctuated between 250 and 300, fire management is definately an art that I'm still trying to master.

 

Cook lasted about 13 hours and pulled it once IT reached about 190, wanted to get to 200 but was running out of time.  Cooked for 7 hours until about 160 and wrapped in butcher paper and back on for another 6.  I've been reading alot about using butcher paper and this was my first try using it and I'm sold, seems to let the meat breathe more than foil so still had a nice set bark when it was ready to slice.

 

 

 

 

 

 

post #2 of 13
Thread Starter 

overall really happy with my first attempt, using a basic rub and basic spritz and no injection, allowed the meat to speak for itself.  Words cannot describe the taste of a fresh sliced point.

post #3 of 13

Looks really good to me...got a nice smoke ring too!

 

Practice make perfect! AND...I think you rocked this one!

 

Kat

post #4 of 13

Looks good what kind of pit are you cooking on?

post #5 of 13
Thread Starter 
Quote:
Originally Posted by weinnmann View Post

Looks good what kind of pit are you cooking on?

 

Yoder Cheyenne

 

had it just about a year now

 

http://www.yodersmokers.com/cheyenne.html

post #6 of 13

I thought it looked like a yoder. How do you like it so far, I have been looking at the wichita model for a little more room.

post #7 of 13
Thread Starter 
Quote:
Originally Posted by weinnmann View Post

I thought it looked like a yoder. How do you like it so far, I have been looking at the wichita model for a little more room.

 

I love it, just as long as going into it you know that offsets are a special breed, but once you get the hang of the whole fire mgmt thing, it's great. and knowing what I know now, almost wished I would have sprung for the Wichita just for the bigger space, but for now the cheyenne works great, in another year or two I may trade up.

post #8 of 13

Love that smoke ring!

post #9 of 13

MY T FINE, smoke ring looks great.

happy smoken.

david

post #10 of 13

It will definatly be a learning experience going from a pellet to stick burner but I think the quality will be worth it. Have you tried a charcoal box to try and regulate the temp better on long cooks? If I could find a kingman used on craigslist I would go even bigger but they never come up for sale, even the wichita's are hard to find and nearly the price of new.

post #11 of 13

Well done sir...well done.

post #12 of 13

That looks very tasty from here...Nicely done!

 

Red

post #13 of 13
Thread Starter 
Quote:
Originally Posted by weinnmann View Post

It will definatly be a learning experience going from a pellet to stick burner but I think the quality will be worth it. Have you tried a charcoal box to try and regulate the temp better on long cooks? If I could find a kingman used on craigslist I would go even bigger but they never come up for sale, even the wichita's are hard to find and nearly the price of new.


I made a charcoal box for it last summer after I bought it, but it would get in the way when putting the splits of wood on, and now I really only use lump to get it started and the rest of the cook is wood.  If Im cooking chicken I would probably use it as then I want hot fast temps and don't need as much smoke, but with pork and beef I only use 1 or 2 chimneys of lump.

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