Its a party all night long!

[Motorboat40]

Twos company.

Plus 1 and 3's a crowd

Mix them in with this ol girl and it's a party!

So I did my 1st fullsized brisket 3 weeks ago and my mom liked it so much she had to have another 1. Last time I did it on the offset smoker but I used up all my sticks of seasoned hickory so going to use the propane smoker this go round. This one a little over 16lbs so 1 lb smaller than my 1st should trim down to 12 or 13lbs. Plan to start around midnight and around 6 or 7 in the morning wrap it I foil if the bark is looking good by then. Looking to eat around 4 tomorrow but chow time is flexible so if this one goes longer I'm good on time.The last one that was bigger took 12 hours smoking at 225 to 235 range.
Will post more pics once the party has started.

 

[Motorboat40]

Thinking of using just a little bit of these along with the oak and hickory, yes or no?

 

[RichGTS]

YES - love mesquite with beef

 

[Blues1]

Absolutely.

 

[zsmoking]

It's somewhat hard to make out but is that more beer in the vegetable crisper drawer? If so, can't go wrong there

 

[Motorboat40]

It's somewhat hard to make out but is that more beer in the vegetable crisper drawer? If so, can't go wrong there

Yes if you want to call it beer lol it's my wifes seltzer beers but the top self has more beer.

 

[Motorboat40]

Got it started around 1230am using my inkbird I have the pit set to alarm if the temp drops below 215 or goes above 250 she held steady between 225 and 230 most of the time.

Took a short nap and refilled the wood tray around 3am, then again at 630am this morning. Checked the internal temp with my instant read it was between 147 and 154 I checked several different spots.

 

[bigfurmn]

That's looking very good. Can't wait to see the finished shot!

 

[SmokinAl]

It sure looks good!
How did it turn out?
Al

 

[uncle eddie]

Waiting to see how this turned out as well...looking good so far!

 

[Motorboat40]

It's still going temps are the almost the as 3 hours ago so its still in the stall. 156 to 159 in different spots.

 

[chopsaw]

Looking good , be watching . I use all mesquite on mine .

 

[Motorboat40]

Looking good , be watching . I use all mesquite on mine .

Humm all mesquite and its not over powering? I have only use mesquite twice before and only a small amount because everyone says it can be over powering. But they deer burger I cooked with 50/50 mesquite and hickory tasted amazing that's why I decided to put some in for this brisket.
I mixed all the wood chips in a bowl to soak probably 40/40/20 percentage with mesquite being the 20. I'm excited to see how it tastes this is only my 2nd brisket.

 

[chopsaw]

Yup ,,, it's good to get opinions , but in the end form your own by what you like . So I would say you have the right approach .

 

[sawhorseray]

Looks like your timing might work out to be perfect. Watching! RAY

 

[Motorboat40]

Looks like your timing might work out to be perfect. Watching! RAY

I just wrapped it now at 12 hours bark looks great I left it unwrapped so long to get that bark.

Top temp is the smoker temp and the bottom is the probe in the large part of the flat of the brisket.

For those who like to look at the pit temperature graph here it is from about 2am until currently 12pm the drops are were I had to open up to add more wood to the wood tray.

 

[Motorboat40]

Just hit 203 to 205 deg different spots and probe goes in like peanutbutter on the point but still a little resistance in the flat, I decided to give it another 15 mins and check for tenderness again then hope I'm not messing up?

 

[sawhorseray]

Looking really nice so far! I'd take a little resistance on the flat over chancing dry out. Decisions decisions! RAY

 

[Winterrider]

Looks like a keeper !

 

[Motorboat40]

Looking really nice so far! I'd take a little resistance on the flat over chancing dry out. Decisions decisions! RAY

Thanks gave it another 15 mins in the smoker and she loosened up. I imagine it will cook a little more while it rests in the cooler, it will probably of been in there for an hour and a half before we are done with the sides and ready to slice.