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  1. ballen91

    First brisket attempt...

    Alright, slightly worried. About 9.5 hours into my cook now my internal temperature is hovering from 155-154. I guess this is the stall everyone talks about. I took the brisket out at 9 hours and sprayed with wor. sauce/water, wrapped in paper and returned to the smoker. The brisket felt...
  2. ballen91

    First brisket attempt...

    I don't know why this image didn't show up..
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    • ballen91
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  4. ballen91

    First brisket attempt...

    And so it begins. Trimmed and rubbed. Smoker is set up with thermometers, water, and wood. Giving the meat and hour or so to come up closer to room temperature and on she goes. Getting ready for a long night!
  5. First brisket attempt...

    First brisket attempt...

    • ballen91
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  6. image.jpeg

    image.jpeg

    • ballen91
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    • Album: First brisket attempt...
  7. ballen91

    First brisket attempt...

    I meant to ask on my original post.  Do you guys recommend soaking the wood chunks in water or not?  I've only down one smoke so far on the smoker, bacon wrapped chicken and potatoes.  I didn't soak the wood chunks but I was only smoking for about 2 1/2 hours.  Phatbac, thanks for the input.  I...
  8. ballen91

    First brisket attempt...

    After hours of research I'm attempting my first brisket here in Texas on my Camp Chef 24" Smoke Vault (propane) this weekend.  Going to list out my plans, give some updates, and listen to you all talk.  I've read over a lot of forums and it looks like many different regions have a hard time...
  9. ballen91

    New guy in Texas

    Hi!  My name is Blake and I'm from Longview, TX.  I'm new to smoking (only one easy smoke under my belt so far).  My fiancé and I enjoy traveling to BBQ joints all over the state of Texas and have just decided to give it a try ourselves.  Our inspiration is, of course, Aaron Franklin and the...
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