Hey what's up I'll be smoking a brisket on my offset smoker. It's a 22.5 x 33.5 in barrel. Has a 10in heat shield to guard my meat. Lately I have been smoking like crazy. I have had this smoker for less than 6 months and I am starting to master it. 1 master the environment. Cook in snow, wind, hot days, and rainy days, and in comps. All smokes turn out good. With minimal effort these days. Has more than 50 cooks under its belt with many dry run tests. My firebox I insulated with a cast iron coal grate and 6 firebrick that sit on top to make a box shape. It also worked fine with 4 bricks. Got these bricks at Home Depot and 6 others that are in my cc from a stove specialty store. Rated over 2000. Before I had to get my fire in my firebox raging hot to heat my food. Now I use minimal fuel and I think it gets too hot bc I must damper my fire down. Temps running at 275 I can't leave my damper open for a fear of a 450 degree cc. This isn't a problem now that I have learned to control this. Making my fb more stable for longer cooks. Walk away time really only means what kind of temp swing u want to have on your Offset. Mine being 25 degrees. Now getting back to my brisket.
14.6 pound brisket.trimmed about 2-3pounds off and croze the scraps.
Preheated smoker to 300 then let it coast down to 225 and added the brisket on. Smoking low intil my smoke ring is nice and big should take about an hour for smoke ring to appear. Seasoned with this It is also 14 degrees f outside right now. Cruising along low and slow 200-225 until my ring is done.
Bumped the heat up to 250-275 the rest of the cook. Once it teach 150 texas crunch until o got woke up at 800 temp alarm that my meat was 198 and rising.
Pulled at 200 meat topped out at 207.
Was hungry for breakfast so i sliced some glT and some point took it for lunch. Yum! Sliced pics will com tonight.
Meat checked it 125f (picture)
14.6 pound brisket.trimmed about 2-3pounds off and croze the scraps.
Preheated smoker to 300 then let it coast down to 225 and added the brisket on. Smoking low intil my smoke ring is nice and big should take about an hour for smoke ring to appear. Seasoned with this It is also 14 degrees f outside right now. Cruising along low and slow 200-225 until my ring is done.
Bumped the heat up to 250-275 the rest of the cook. Once it teach 150 texas crunch until o got woke up at 800 temp alarm that my meat was 198 and rising.
Pulled at 200 meat topped out at 207.
Was hungry for breakfast so i sliced some glT and some point took it for lunch. Yum! Sliced pics will com tonight.
Meat checked it 125f (picture)
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