Overnight brisket with Flameboss

[loosechangedru]

A few weeks ago I bought the flameboss 100, and it's been very useful. Even without the wifi, it was worth it. It'll definitely burn up fuel, though. It's also recommended by the company that you choke the top vent of a wsm, since the are leaky. I've got gaskets on mine, so it's not as leaky, but it still seems to run best with two bottom vents cracked less than 1/8 open, and top vent 2/3 open. Still learning it, so if anyone is familiar with it feel free to chime in.

I rubbed the brisket with leftover Big Bad Beef Rub earlier today and wrapped it up in the fridge. Lighting the coals in just a bit :)

 

[loosechangedru]

Brisket is on and smoker is puffing away with hickory at 240*. It was too big for the grate, so I stuck a chunk of wood wrapped in foil under it. I decided to give it one more try with the suggested setup from the manufacturer - 2 bottom vents closed, and top vent halfway open.

 

[gmc2003]

That's a nice looking brisket you got. Can't wait to see the finished product. I don't use any type of blower with my WSM so I won't be of much assistance. Except to say most of the threads I've read mention to keep the bottom vents closed and the top vent wide open. I may be wrong. Somebody who does go that route will chime in with actual experience using a blower system. It's very rare that I adjust my top vent, and only do so when I have rising temps with very clean smoke coming out of it.

Chris

 

[loosechangedru]

Man, love this setup. It's really working well now. I checked at 8 am, and my temps were solid! Not messing with it. I still had what looked like 1/4 load of charcoal left to go, but I topped it off anyway to make burnt ends after pulling the meat from the smoker.
Call me frugal, but I recently added a TABLE to my setup! It's amazing how civilized a table will make you feel.

Anyway, meat is wrapped up with some butter, bourbon, and wochesters... worshechste...worshterchire...English soy sauce :p
Mise en place

 

[loosechangedru]

Thx, Chris, stale smoke was a concern, but thankfully turned out to be a non issue, at least when I was watching last night and this morning. I think the smaller top vent means finer adjustments for the flameboss.

 

[SmokinAl]

That is one fine looking brisket!
I've had a BBQ Guru WSM 22 setup for several years & I always run it with the bottom vents completely closed & the top vent wide open. I also let the Guru bring the smoker up to temp from the minute I add a few hot coals to the ring. I also put the meat on at that time, cause I think it really picks up a lot of smoke flavor when it's cold. It usually takes about 1/2 hour to get up to temp, and if you let the Guru do the work it won't overshoot the temp as much. It also learns your smoker & continually gets better at controlling the fire. I've gone over 22 hours on a single load of charcoal & wood with out refueling. But don't forget I'm in Florida, so obviously your going to use more fuel if it's cold outside. And I'm probably one of the few guys who puts water in the water pan, although I also have it filled with lava rock.
Al

 

[loosechangedru]

That is one fine looking brisket!
I've had a BBQ Guru WSM 22 setup for several years & I always run it with the bottom vents completely closed & the top vent wide open. I also let the Guru bring the smoker up to temp from the minute I add a few hot coals to the ring. I also put the meat on at that time, cause I think it really picks up a lot of smoke flavor when it's cold. It usually takes about 1/2 hour to get up to temp, and if you let the Guru do the work it won't overshoot the temp as much. It also learns your smoker & continually gets better at controlling the fire. I've gone over 22 hours on a single load of charcoal & wood with out refueling. But don't forget I'm in Florida, so obviously your going to use more fuel if it's cold outside. And I'm probably one of the few guys who puts water in the water pan, although I also have it filled with lava rock.
Al

Al, that's super helpful - also live in Florida, so that's one less variable. I've read different brand fans seal better than others (flameboss being "others"), and some people even order replacement BBQ Guru fans for Flameboss controllers for that reason. Why the lava rock/water combo? I just use water. I typically have most of it left in the bowl, even after long smokes, but I think the lid I use for it keeps much of it from evaporating.

 

[Bearcarver]

Now that looks Downright Pretty!!:)
Heck-of-a-Job!!
Like.

Bear

 

[SmokinAl]

Al, that's super helpful - also live in Florida, so that's one less variable. I've read different brand fans seal better than others (flameboss being "others"), and some people even order replacement BBQ Guru fans for Flameboss controllers for that reason. Why the lava rock/water combo? I just use water. I typically have most of it left in the bowl, even after long smokes, but I think the lid I use for it keeps much of it from evaporating.

I put the lava rock in the bowl cause it does the same thing as the water does, ie. heat sink. But in a short smoke the water will evaporate out & the lava will do it's thing, then I don't have any water to pour out of the bowl. In an overnight smoke I usually have to add more water in the morning, but I have a watering can & can easily add some thru the door.
Al

 

[disco]

Beautiful brisket, Bro! Big like!

 

[loosechangedru]

All done! All in all, pretty decent job. Took it off at 204 and it seemed right.

Smoke ring is present, everything tastes good, but:

1) I think I need to research trimming before the smoke. Definitely too much fat left behind.
2) I had a lot of trouble telling where to separate the flat and point. So, more research to do there, too.

I decided to forego the burnt ends since things were getting a bit messy. There was enough left to make it worth the trouble - There was an equal sized hunk I had already wrapped and put away when I took that picture. :)

Anyone have any thoughts on those two points? (Sorry, my humor falls flat most of the time)

 

[loosechangedru]

Brie and beef...yep, still go together.

 

[Bearcarver]

Looks Great, Dru!!
Nice Job!!

Here's the best one I know of for separating the Point from the Flat:
https://www.smokingmeatforums.com/ams/brisket-separation-technique.8592/

Bear

 

[loosechangedru]

Thx, Bear. That link makes the anatomy a lot clearer. Doing it after the meat has been smoked just takes practice, I suppose.

 

[loosechangedru]

I put the lava rock in the bowl cause it does the same thing as the water does, ie. heat sink. But in a short smoke the water will evaporate out & the lava will do it's thing, then I don't have any water to pour out of the bowl. In an overnight smoke I usually have to add more water in the morning, but I have a watering can & can easily add some thru the door.
Al

Al, it was bugging me, and I woke up still wondering: why not use a full pan of lava rock only? I might be missing something here...

 

[SmokinAl]

Al, it was bugging me, and I woke up still wondering: why not use a full pan of lava rock only? I might be missing something here...

Because I think you get a better smoked flavor when you use water in the smoker. The reason I don't just use water is because I try to put just enough water in with the lava rock so by the end of the smoke it has all evaporated & I don't have any cleanup. If it evaporates a little too soon, then the lava rock acts as the heat sink & will help keep the temp steady until the meat is done. It keeps a moist atmosphere & I think that is important especially for the first few hours, I use a water pan in all my smokers including my Lang, except for, my MES which I only use for sausage & bacon.
Al