new to smoking trying a brisket

[hjscm]

ok so wife bought me a yoder 640.  i purchased a brisket from local butcher about 10# and trimmed about 1.5# off of it. put down a rub and wrapped tightly now its in the fridge.  my plan is to fire up the yoder around 5:30am adjust temp to 235 around 6:00 and put brisket in.  was going to cook until around 205 or probe goes in softly, remove and wrap in towels and put in cooler for about 2 hours.  should a spray or flip brisket at all? anything else i missed? what pellets?  i have lumberjack in mesquite, fruitwood blend, ora maple,cherry,oak.  or could i mix the mesquite with fruitwood blend.

thanks for helping.

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• hjscm
• Jan 7, 2017

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• hjscm
• Jan 7, 2017

 

[spohnat]

Did you season your smoker?

Cherry is pretty common for briskets.  I am also doing my first brisket tomorrow.  Good luck 

 

[hjscm]

yes smoker is seasoned.  i smoked ribs and a couple whole chickens last week.  i saw your thread and following that one too.

 

[SmokinAl]

No need to flip the brisket.

After the first couple of hours I like to spritz mine with apple juice every hour or so.

But it's not necessary.

You can just put it in the smoker & let it go until it's done, without even looking at it.

Al

 

[hjscm]

well fired up at 0600, put in at 0630. wanted to take some pics but it is storming here in cali so i am a wimp.  will take some when i check on it about 2pm or so. It is set at 235 with a blend of mesquite and fruitwood chips.  all i had left from lumber jack.  need to order some more.

 

[crankybuzzard]

I'm in, this sounds good

 

[dukeburger]

 

[dockman]

I would wrap in foil after 4-5 hours! If no wrap I would at least check IT after 4-5 hours.


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[crankybuzzard]

No need to wrap it, let it ride. You'll have a killer bark and a wonderful meal.

Looking forward to the finish!

 

[hjscm]

just trying to figure out the smoker also.  i have temp set at 235.  meat probe is at 173, back right grate temp is 219 front left grate temp is 238.  i know i am anal but trying to play with dampener to get grates as close as possible.  i think that it is storming like crazy here might not be helping.  i have dampener in about 5 inches.

 

[crankybuzzard]

just trying to figure out the smoker also.  i have temp set at 235.  meat probe is at 173, back right grate temp is 219 front left grate temp is 238.  i know i am anal but trying to play with dampener to get grates as close as possible.  i think that it is storming like crazy here might not be helping.  i have dampener in about 5 inches.

Sounds like you're doing it all correct. Once you figure out your pit, you can smoke anything to perfection.

 

[hjscm]

Thanks,

Seems to be doing ok i guess.  back right is steady at 228 and front left is holding at 235.  meat is moving along and is at 191 right now.  plan on pulling or at least putting a toothpick in and checking around 203.  then wrap in foil and a towel then in the yeti for about 2 hours. then cut and add some bbq sauce and eat.  Pics will come as soon as i open the lid to check.

 

[hjscm]

meat is at about 198 now.  first time looking at it.  doesn't look bad.

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• hjscm
• Jan 8, 2017

 

[hjscm]

in the cooler. hopefully comes out ok.

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• hjscm
• Jan 8, 2017

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• hjscm
• Jan 8, 2017

 

[cornman]

Looks good, any plated pics?

 

[greedylittlepig]

Great looking meat there.

 

[hjscm]

Thanks plan on eating around 7pm pst.  so in the cooler for about 2 hours.  plated pics will come in about an hour or so.  i have a whole chicken in the convection steam oven which will be done around 6:45 so ill take pics of that too.

 

[dukeburger]

Looks great so far 

 

[hjscm]

here is the final cuts.  good smoke ring and good flavor.

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• hjscm
• Jan 8, 2017

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• hjscm
• Jan 8, 2017

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• hjscm
• Jan 8, 2017

 

[dukeburger]

 
here is the final cuts.  good smoke ring and good flavor.

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• hjscm
• Jan 8, 2017

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• hjscm
• Jan 8, 2017

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• hjscm
• Jan 8, 2017

Looks like you nailed it!

Points!