Bell Fab First Brisket

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Displaced Texan

Smoking Fanatic
Original poster
SMF Premier Member
Nov 11, 2020
852
796
Burr Ridge, IL
Learned a lot on this cook about this pit. Many thanks to TNJAKE TNJAKE for his tips yesterday.

Got a rip roaring fire going about an hour or so into the cook. Temps got too hot, close to 350° for a while. Ended up in the stall around 5 hours in. This was a 12 pound prime packer from Costco. IT reached 200 at 10 hours.

The plan had been to run 250°-275° for 12-14 hours. Well, the spike in temp really affected that. Had people coming for lunch today, so the rest of the plan was to rest and hold in my warmer until noon. With the quick cook time, it ended up being about 14 hours rest. Still very tasty and tender across the point. I feel like the flat was pretty dry, but my Indian neighbors thought it was great LOL.

As I said, learned a lot about the new pit. Hopefully better next time.

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I think the smoke looked pretty good.

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Final product.

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Edit: I say "Well" too much lol.
 
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Thank you for the nice comments!

As with most, if not all, of you, the goal is to always get better. I feel a lot of room for improvement but am not too unhappy with the result.
 
Looks great!

Every cook is an experiment.. even the most seasoned people screw up now and then.. it's all about practice practice practice!

If you don't already have one, grab a notebook and keep notes ok your cooks, the good the bad and the ugly so you can refer back to them as you figure out the new pit!
 
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Looks great!

Every cook is an experiment.. even the most seasoned people screw up now and then.. it's all about practice practice practice!

If you don't already have one, grab a notebook and keep notes ok your cooks, the good the bad and the ugly so you can refer back to them as you figure out the new pit!
Yep, always different , I agree. That's a good idea, thanks.
 
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Looks good. I still need to pull one off (that didn't sound right).. BTW I have notes on all my smoking adventures so I never follow an undesirable path again.
 
Excellent job for your first run. Glad TNJAKE TNJAKE was able to help. He's a great guy and I'm not the least bit surprised he was there for you as he's got his Bell Fab smoker dialed in to a science. Great teamwork guys!!

Robert
No doubt. He is pretty busy and I really appreciated him taking the time.
 
Forgot to mention, I did try the tallow in the butcher paper technique after the stall. Sucked up some of the drippings from the pan in the cook chamber. Seemed to have given the brisket a nice sheen and moist look even after the really long rest.
 
Sure looks good to me! Taking notes is a great idea! Just hope you're better at it than I am... I go back to mine at times and wonder what the heck am I talking about? :emoji_laughing:

Ryan
 
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