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First brisket on the new smoker

post #1 of 10
Thread Starter 
Figured it was time to get some beef on the smoker since I've only done pork. Picked up a 17 lber from the commissary. Smallest one they had.



Got it rubbed with SPOG, chili powder and cumin.



Got it on at 0700 and this is after 3 hours.

post #2 of 10
Thread Starter 
I was thinking my vents were too small after looking at some calculators online for are of a trapezoid. But with this cook it's steady at 250 in the middle and about 260 at the FB end. The turn is still running hot, just haven't had a chance to try and modify it.
post #3 of 10

:Looks-Great:..Suspense until she is finished!

post #4 of 10

It looks good so far. take the time to learn your smoke on this one and it will be easy sailing from here on.

Happy smoken.

David

post #5 of 10
Thread Starter 
That was my plan. Wood can be scarce out here so I have to learn as I cook. Can't really do too many test burns without cooking.
post #6 of 10
Thread Starter 
This is the point after I cut a piece. I keep forgetting the after pics, next time I slice some off I'll take some.

post #7 of 10

Nice looking Brisket 

 

gary

post #8 of 10

Looks great with an awesome smoke ring!

post #9 of 10
Thread Starter 
Here's part of the flat that we are about to have for dinner.

post #10 of 10
Looks tasty,that is a massive smoke ring!
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