First time brisket cook...a couple questions

[Redicans]

The okie Joe is being an a$$hole today. First time using the stack lowering kit.

It’s usually a butthead for the first hour though. I think it finally settled in.

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What lowering kit did you get?

 

[schlotz]

Keep the lid closed. Lookin' ain't cookin'. I'm in for the finish!

 

[fendersrule]

What lowering kit did you get?

The official kit! It absolutely works as the grate now reads 0-15f hotter than the left lid gauge. Crazy as hot air doesn’t rise anymore. Haha.

Decided to drill some during the cook. Having more intake control is pretty much a good thing.

 

[fendersrule]

Neighbor came by and let me borrow another exhaust stack. Playing around with a tall stack now. No conclusions, but it certainly isn’t hurting.

 

[fendersrule]

Finally rotated the brisket a little. Didn’t feel like I needed to spritz much.

Already had to make a new charcoal bed. I blame myself for using the last 1/3 of the bag.

 

[fendersrule]

Almost at 8 hours and close to wrapping.

 

[fendersrule]

Wrapped at 171

Drenched in with some tallow and butter seasoning.

 

[Redicans]

Looking really good!! Bark looks solid!!

 

[JLeonard]

Looking good!

Jim

 

[fendersrule]

I still be outside. Getting close.

 

[fendersrule]

I still be outside. Getting close.

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That spike is the reason I choose to not wrap anything else anymore. Brisket diff story due to long hold.

 

[912smoker]

Looks like you let the bark develop before the wrap. Looks great FR !
And what type of Fender?

Keith

 

[fendersrule]

Pulled it at 199F. 199F is basically 203F up top and 194F down below.

Next time I’ll remove the upward baffle sooner. Didn’t even think to do that. Pretty good though, still removed it in good time.

Planning ahead, I added more tallow, wrapped in foil, and I placed it in an electric smoker. I placed the bottom side down (the 194F side) on the bottom most rack and set it for 150f and will sleep long and good. :)

Should be just right.

 

[SonsBBQTX]

Congrats! Good looking brisket cook! With your long hold ahead, I bet it'll be perfect by game time. Thanks for sharing your progress.

 

[culpepersmoke]

Good looking brisket.

 

[schlotz]

Assume it probed tender in multiple places on the flat?

 

[gmc2003]

Looks really good from here. Nice job

Point for sure
Chris

 

[JckDanls 07]

Assume it probed tender in multiple places on the flat?

I was waiting for that answer as well... Temps are just a tool to tell you when to start probe testing...

Good looking piece of meat tho...

 

[912smoker]

Looks like a success and remember to slice against the grain.

Keith

 

[fendersrule]

The flat (bottom side) did not probe as buttery smooth as I would like, but at that point it was 11 hours for me being outside and I was out of fuel. Well, the smoker was out of fuel.

My hope is that 14 hours in the warming oven mitigated that.

Next time I will flip the brisket once I wrap it so that the other side can be in direct heat.

Should be able to see how this went in a couple hours!