Thought I would share the progress on this weekend's labor day brisket. I am currently in the middle of a 4 hour stall so thought I would share some pics.
This is my first brisket after making some mods to my vertical offset. It''s very well sealed now and I am anxious to see how the tuning plate I rigged works. I am bound and determined to nail this one - gotten close a couple of times, but still haven't reached that pinnacle of what many of you have achieved on this site. Any suggestions you can offer on the progress thus far is appreciated.
I will post more pics once through this (second) stall and when I hit wrap time (going with butcher paper this time - my first attempt).
FYI .... lump charcoal with pecan wood start to finish.
Seemed to be a good price - bought 3 more of approximate same weight
After 1st rub layer (T-dust, Salt, Pepper) - set for 4 hours in frig
After 2nd rub layer (Chipotle, Smoked Paprika, Brown Sugar, and light salt) - 4 hours in frig
Just me and the deer out back at this time of day
Initial load @ 430am CST once I got to temp (225)
3 hour mark - flat - (had to load the taters and almonds)
3 hour mark - point
3 hour mark - flat close up
She went from 55 internal at load to 152 in about 90 minutes then stalled. Broke out to 165, then stalled again and moved backward.
Point on the left, Flat on the right.. Nearly 5 hours into the stall now ......
Beautiful day for a smoke 60 miles NW of Houston
The mods really helped - no leaks anymore - and hoping that tuning plate I rigged on the bottom rack equalizes the heat. Seemed to help on my ribs last weekend, but this brisket should put it to the test.
Smoked almonds. Marinated in OJ and Soy Sauce for 90 minutes. Lowest rack for 2 hours.
More pics to come once she breaks through this stall ......