First time brisket cook...a couple questions

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
What lowering kit did you get?
F7090521-969C-415B-BABE-0ED0C30AF042.jpeg

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.
C26E23BE-1219-4DC9-A945-4AD6598A53C8.jpeg

A8F9659F-0FF8-4CE1-92C3-CB20CE7F5A88.jpeg
 
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.
9AA14062-B932-4B7F-B065-90273FD30FCA.jpeg
 
  • Like
Reactions: JLeonard
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.

C7D01645-7739-40C8-9520-15FCA453F7F5.jpeg

97F3BA7D-92D3-40AC-B728-431183319F0E.png
 
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.

2EBB47E0-74D7-4A19-8B49-436EBF45C296.jpeg
 
Congrats! Good looking brisket cook! With your long hold ahead, I bet it'll be perfect by game time. Thanks for sharing your progress.
 
  • Like
Reactions: JLeonard
Looks really good from here. Nice job

Point for sure
Chris
 
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!
 
  • Like
Reactions: JLeonard
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky