9 hour smoked brisket

Tomorrow is my son's birthday.  His wife has invited people over. I don't know what her plans are but I made this brisket just in case they want some beef.  If not, I'll have it for us another day. I won't cut it up until ready to serve.

brisket log July 31, 2015 Brisket USDA prime 12.02 lb.  Trimmed off over a pound of fat

This is the first time I have smoked with mostly wood. I am surprised at how little charcoal is needed with all wood. I should get a fire pit so I can burn wood down to coals then shovel it in the fire box.  I get too much bad smoke when the wood first starts to burn.  Using Oak.  First time had thermometer in front of meat and at top of smoker. First reading is top reading, second is bottom nearer firebox

11: 30 230º

275 smoke OK

11:30 235  closed fire pit door, opened damper

285

11:35 230

285

11:40 230

288

11:45 230

285

11:50 230

285

11:50 230

274 added a chunk of wood

11:55 250

310

12:00 250

298

2:10 One Hour

220

269 Start more charcoal and about 10 pieces of wood

12:25 250

315 firebox dampers closed down to 1/4

12:35 210

255  Good smoke

12:40 225

271 moved coals back from cook chamber opening

12:50 225

274

12:55 firebox door partially closed

1:00  2 hours

1:20 215

254 adding coals

1;25 255

321 closed damper

1:35 240

283

1:45 245

284

1:50 240

282 open damper to 1/8

2:00 235

282

2:10 235 3 hours

282 First look at meat: Cap 154  back of flat 140

2:30 215

250 add wood chunk

2:40 235

269

2:55 215

259 add charcoal and wood

3:10 195 4 hours

223 add wood and coals

3:15 215

273 Meat temperature cap 161, back 145

3:30 220

277

4:10 195 5 hours

237 added chunk of wood, started charcoal Open damper to 1/4

4:25 220

290

4:40 250

310 closed damper

4:55 230

283

5:10 220 6 hours

252 meat 169 front, 150 back Open and  WRAP

5:15 open firebox door, add chunk wood.  Start chunks of wood in chimney

220

272

5:45 235

244 added wood and coals

6:10 220 7 hours

264

6:30 210  Starting more charcoal

241

6:45 215

255

6:55 255

303

7:10 255 8 hours

302 Meat 198 front & 184 back

7:45 225

277 meat 204 & 187. Take off and let rest inside.