Q-View. First cook today. Went really well, thank goodness. Started fire at 0700 and put the brisket in (in a pan) straight from the fridge. Last night dry rubbed a 6 lb piece of brisket (thick end) with salt, pepper, garlic powder and onion powder. 3 tbs sea salt, 1 tbs each black pepper, garlic powder and onion powder.
Transferred from pan to lower grate at 0800. Added thermometer at noon (145 degrees). Finished up at 1800 hours with meat at 200 and transferred to wrap and blanket in a cooler. Dinner at 1900 hours. Had neighbors over (big risk on first cook, but close friends so hot dogs were on standby). I couldn't be happier. Even wife, who says she doesn't like "smoked stuff" had thirds! Moist, super tender and not over smoked. All I used was the old fallen maple I'd been using to season the smoker. Temp 225 degrees or thereabouts. Never more than 5 degrees difference left to right all day long...
165 degrees at 1400 hours
After resting an hour in the cooler
I left the fat on the surface and cooked "fat up". It literally melted away.
Edited by storeman0913 - 4/5/15 at 6:46pm