1st Brisket smoke Updated with QView

[Buddy1969]

Assembled the new Smoke Hollow 4424162 and got it cured in today. Figured I might as well go all in on the first smoke with it. Will be doing 2 fatties, 2 chickens and a 15lb brisket.

This is my 1st brisket, but plenty of beef ribs, pork ribs, chicken and butts were done on the old smoker. Trimmed of about 3lb of fat to get it where I believe it needs to be. Rubbed with equal parts kosher salt, coarse black pepper, granulated garlic and granulated pepper. Planning on pulling it out of the fridge around 9pm and on the smoker around 10pm.

Success or failure pics will be posted and I'm sure I'll learn from it.

 

[GaryHibbert]

I'm in.
Gary

 

[Buddy1969]

And it’s on!

 

[SmokinAl]

Looks good so far!
Al

 

[bc taster]

How is that brisket doing? Any good news yet?
Bill

 

[Buddy1969]

Looking good, but we’re at the stall! 165° for about 3 hrs now. Didn’t want to foil, but I may have to.

 

[Buddy1969]

Sorry for the delay. I ended up wrapping it at ~180 to finish it off. Over all a successful smoke, although definitely some timing tweaks and trimming work to add in. The flat ended up slightly overcooked, but the point was perfect. I think that is largely due to the fact I was only running 1 burner and it was on the flat side. In the future I'll have the point over the lit burner.

Ended up with a great bark. Looking forward to the next one to perfect it.
Couldn't get a video showing the juice to load.

 

[challenger]

Looks good to me!