Father-in-law requested a brisket for his birthday and I haven't done one yet in my new smoker so I was pretty happy about the request.
Picked up a 10 lb packer from the butcher yesterday, $4.99/lb, trimmed up some of the fat when I got it home, coated it with yellow mustard did my usual rub, saran wrapped and threw in the fridge.
Got up at quarter 'til 6 and got the fire going, I used 4 decent size pieces of well seasoned oak that I started with a chimney full of lit lump charcoal..once that was going I dropped on my 2 chunks of hickory and 2 chunks of apple wood (dry). When the temp in the smoke chamber had steadied at 250 I got the brisket on that was about 6:30 am, inside temp was 46 degrees
Couple of observations, I'm using the Maverick remote thermometer that reads the meat and smoke chamber temps. Found that the thermometer on the smoker reads about 50 degrees less than the Maverick.
By 7:30 the meat temp hit 62 degrees smoker was steady at 250
8:35 meat hit 98 degrees
9:45 meat hit 128, I took a peek inside the fire box and my fuel was almost completely gone, added some more lump and a couple of pieces of oak.
Pics to follow.