What's up guys? Took the opportunity over the long holiday weekend to smoke another brisket. started with a smallish packer, this was a 8.27 lb choice that I trimmed down to about 7 lbs.. I was a little nervous thinking it might be too small for a high heat but that was not the case..
View attachment 643040
After trimming, I seasoned with a basic dalmatian rub and added lowery's seasoned salt for a a little extra flavor, wrapped and let it sit over night..
Plan was to have dinner at 5, so I got the smoker lit at 11:00 and the meat was on by 11:30..
Used kingsford competition charcoal, filled charcoal chamber, made a hole, added 5 chunks of apple/oak, then topped with a 3/4 chimney of lit coals.
View attachment 643041
Pan is foiled, to keep the drippings from burning and brisket is sitting on a couple chunks of wood to keep the liquid from pooling.
View attachment 643042
Throughout the cooking process I kept the temps consistent between 340 and 375, monitored with my inkbird and was looking for 170 degrees at the flat before wrapping..Also sprayed with water every 30 to 45 minutes and this made a huge difference in the quality of the bark. In addition, I rotated the grate 90 degrees every time I sprayed..
You can see in the pic above that the door is crack, I kept that way for the duration of the smoke and the lower vents were between halfway and quarter open..
Temps hit 170 at about 2:45 PM, so I was feeling good about my timing and the brisket was looking nice..
View attachment 643044
Wrapped in pink butcher paper and put in a foil pan for the remainder of the cook..This time I was taking it up to 200...It stalled out for about a 1/2 an hour before the temps started moving back up and by 4:22 she hit 200, using my probe I checked for the right feel at the flat and it was going in like butter..pulled it off and cut open the paper to let it rest..It sat like this for about 45 minutes..
View attachment 643045
Sorry, no pics of the meat, I will say this was probably my best yet. Really nice bark, and good smoke penetration, the flat was done perfectly and the point was almost gone before we sat down to eat..Feel like I'm finally getting the hang of it.