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First Brisket Smoke

post #1 of 19
Thread Starter 
I'm preparing to do my first brisket this weekend for a christmas party on Saturday at 6pm. Well it looks like the weather has turned south on me, and it going to be in the high 20s. I'm smoking a 6 pounder, and I figured if I fired the smoker up at 6am I wouldn't have any trouble completing the task by 6pm. I'm going to use the basic brisket smoke method. I'm smoking on a Horizon. Will I have trouble achieving a good smoking temperature if it's cold and snowing?
post #2 of 19
Definitely keep an eye on the temp inside the smoker as weather is far and away the biggest factor I have come across when dealing with heat loss. Wind is the killer on poorly insulated smokers (like mine).

Beak em hawks!
post #3 of 19
Thread Starter 
I'm going out today to get a temp guage for the chamber. I can keep it out of the wind, but not the snow or rain. Rock Chalk. icon_wink.gif
post #4 of 19
Wind is as big a factor in sucking the heat from a smoker as cold or wet.

A welding blanket or something similar can be used to retain heat.
post #5 of 19
ya could always get a cheap nylon tarp & a couple of lengths of pvc to make a rain break.
post #6 of 19
Thread Starter 
Brisket went on this morning at 7:20AM. I'm smoking away! I'll try and add some pics later.
post #7 of 19
Good luck with the smoke, looking forward to your QView!smile.gif
post #8 of 19
I will be waiting for your results. The only brisket I did on my smoker was quite tough and chewyicon_redface.gif . Maybe I can learn how to do it right from you folks.

post #9 of 19
Thread Starter 
Brisket has been in two hours twenty minutes. Internal temp is 111. Fire is holding up nicely considering the weather. There is a nice stream of thin blue smoke flowing from the stack. Going well so far (I hope).
post #10 of 19
That looks great man!! It is just about dinner time where I am working and that Q-view makes me hungry. Great job.
post #11 of 19
Lookin good keep us posted!smile.gif
post #12 of 19
Thread Starter 
3 Hours 30 minutes in the smoker. Brisket temp is creeping up slowly now. It just hit 125. Should be interesting to see how long it takes to hit 160. It needs to be done by 6pm tonight. Gotta run to the store to get another bag of fuel.

post #13 of 19
Thread Starter 
Update. The brisket was done on time, but it didn't go as smoothly as I'd hoped. It started snowing around noon, and that reaped havoc with my fire so I had to improvise as you can see in the picture. It wasn't the best solution, but it got the job done. I didn't make it all the way to 170 before I foiled as I was short on time. I foiled at 160 and threw in the oven to take it on up to 180. It turned out great, and everyone enjoyed it. My dog especially enjoyed it. Here is the rest of q-view.
post #14 of 19
Looks real good

Nice Smoke....
post #15 of 19
nice lookin dog.
post #16 of 19
That looks real good Smoknhawk
post #17 of 19
Hey now, that looks good enough to eat! Ya' got a nice smoke ring on that brisket... good job!PDT_Armataz_01_37.gif
post #18 of 19
That looks pretty darn good there SmoknJhawk! Nice smoke ring!
post #19 of 19
Nice job!

POINTS for field expedience with the tarp!
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