Reporting on my 1st brisket

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hooked on smoke

Smoking Fanatic
Original poster
Aug 24, 2013
627
250
Southern California.
I'd like to start by thanking everyone on this forum for all the advice and pointers.

Okay, I started a detailed share but once again uploading photos locked up. Ahh. Straight to the point.
The 9# brisket came out amazing. No trimming, sliced the fat and seasoned with Monteal Steak seasoning and a bit of garlic powder plastic wrapped and into the fridge overnight.
Got up at 4:30am and lit up the Akorn. I thought I had it figured out but, oh no! Temp was fine for 30 minutes so I went back to bed. Well 2 hours later I woke up and looked at the remote temp readout and the chamber temp was 450 and the IT was 160. Oops, thank goodness for the arsenal. I pulled it wrapped it in foil and moved it to the mes30. At 275 the It reached 206, poked it with a toothpick and it was smooth. Wrapped it in towels and into the ice chest for 3 hours. Omg. Even with the overheating I figured it out.
Once again, I'm trying to post photos hope they come through.
I will definitely be doing this again, minus the temp flare up. Thank again for the great shares. My knowledge is expanding. Glad I was able to save this one.
I'm hooked on smoke. Thanks.
 
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Reactions: lancep
Great save.

Looks   
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