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new to smoking trying a brisket

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hjscm

hjscm

Newbie
Original poster
Nov 30, 2016
20
15
ok so wife bought me a yoder 640.  i purchased a brisket from local butcher about 10# and trimmed about 1.5# off of it. put down a rub and wrapped tightly now its in the fridge.  my plan is to fire up the yoder around 5:30am adjust temp to 235 around 6:00 and put brisket in.  was going to cook until around 205 or probe goes in softly, remove and wrap in towels and put in cooler for about 2 hours.  should a spray or flip brisket at all? anything else i missed? what pellets?  i have lumberjack in mesquite, fruitwood blend, ora maple,cherry,oak.  or could i mix the mesquite with fruitwood blend.

thanks for helping.

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Did you season your smoker?

Cherry is pretty common for briskets.  I am also doing my first brisket tomorrow.  Good luck 
 
yes smoker is seasoned.  i smoked ribs and a couple whole chickens last week.  i saw your thread and following that one too.
 
No need to flip the brisket.

After the first couple of hours I like to spritz mine with apple juice every hour or so.

But it's not necessary.

You can just put it in the smoker & let it go until it's done, without even looking at it.

Al
 
well fired up at 0600, put in at 0630. wanted to take some pics but it is storming here in cali so i am a wimp.  will take some when i check on it about 2pm or so. It is set at 235 with a blend of mesquite and fruitwood chips.  all i had left from lumber jack.  need to order some more.
 
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just trying to figure out the smoker also.  i have temp set at 235.  meat probe is at 173, back right grate temp is 219 front left grate temp is 238.  i know i am anal but trying to play with dampener to get grates as close as possible.  i think that it is storming like crazy here might not be helping.  i have dampener in about 5 inches.
 
hjscm said:
just trying to figure out the smoker also.  i have temp set at 235.  meat probe is at 173, back right grate temp is 219 front left grate temp is 238.  i know i am anal but trying to play with dampener to get grates as close as possible.  i think that it is storming like crazy here might not be helping.  i have dampener in about 5 inches.
Click to expand...

Sounds like you're doing it all correct. Once you figure out your pit, you can smoke anything to perfection.
 
Thanks,

Seems to be doing ok i guess.  back right is steady at 228 and front left is holding at 235.  meat is moving along and is at 191 right now.  plan on pulling or at least putting a toothpick in and checking around 203.  then wrap in foil and a towel then in the yeti for about 2 hours. then cut and add some bbq sauce and eat.  Pics will come as soon as i open the lid to check.
 
Thanks plan on eating around 7pm pst.  so in the cooler for about 2 hours.  plated pics will come in about an hour or so.  i have a whole chicken in the convection steam oven which will be done around 6:45 so ill take pics of that too.
 
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