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My first smoke ever! Mesquite Brisket! QView!


Joined Nov 15, 2013
What a weekend!  My new smoker arrive this past week - a lovely present from my awesome wife.  Got the Smoke Vault 24.  Any other users here?

It assembled pretty easily.  Took about 40 minutes, a little classic rock, and a Dogfish Head 90 Minute IPA to complete.

I had to take a picture because it will never be this clean again.

Brisket was around 8lbs.  Since this was my first time smoking anything, I decided to go relatively vanilla with preparation.  I didn't trim any of it - there wasn't a ton of fat anyway - and made a nice rub out of brown sugar, paprika, cayenne, black pepper, a pinch of garlic, and a little rosemary.  I was originally going to go much simpler with it, but I made the rub AFTER the 90 minute IPA and was feeling a bit adventurous.

I really don't know what I'm doing, but it felt right and the rub was delicious.  Maybe a bit on the spicy side before cooking, but I like it hot, so it was okay.

Woke up fresh and excited on Saturday morning, fired the smoker up around 0800 and began a great day!

I used mesquite chunks to smoke, which was really nice.  My wife was NOT thrilled with the amount of smoke that made its way in to the house...but most of it faded away by the next morning.  I thought it smelled really nice.

The chunks were great, but next time I might use chips.  Some of the chunks were just way too big to fit in the tray under the water dish.  Thoughts on this?  Am I correct to think that chips would work better in a propane system?

Cooked it for about 10 hours, or about 1 hour and 15 minutes per lb.  Flipped half way through.  Is that advisable?  Let it rock in some foil for the last hour or so.

I'm flying by the seat of my pants right now and am learning this as I go, so I'm sure I've made some sort of error in preparation, logic, or actions.  The brisket was delicious, though!  Moist, pretty tender, amazing flavors, and all around a great experience for me! I'm hooked!

It was a good first attempt, I think.  I am looking forward to refining my technique and smoking my days away!  Thank you all who private messaged me with advice after I posted in Roll Call!
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Master of the Pit
Joined May 12, 2013
Well done Grasshopper!  
  Looks a mighty fine brisket.  You did a really good thing.  You adapted several different ideas.  Now,  best advice I can offer is TAKE NOTES.  Write everything down.  Then when you are ready change 1 thing at a time.  Record your results.  Once you find what you and the family like, stick with it.  Not to say stop experimenting but when you need a good " go-to" recipe you can do in your sleep it's good to have that recipe.  Hope the whole family enjoyed.  The best thing is that if you liked the first one; can only get better from now on.  Good luck.  Keep Smokin!


jesse t

Smoke Blower
Joined Jan 13, 2012
I got the same smoker a little over a month ago.  I like it, but I am struggling a bit with too much yellow in the flame.  I prefer chunks, as they last longer. 


Master of the Pit
SMF Premier Member
Joined Oct 25, 2010
Sure looks pretty good!. You didn't say what your finish temp was and you did say "pretty tender". If you cook to internal temp of around 200 and then double wrap in foil and let it rest in a cooler for about 2 hours with a little liquid (that's when the magic really happens), you should get to super tender. Brisket is not the easiest cut to get right but you sure got a good handle on it. All the best to you.
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