Ten pound USDA Prime brisket @ 3.39/ lb. I couldn't pass it up even though I'd cleaned the smoker for the end of the year. I had to get it going at least one more time.
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8:00- 8:15 Trim and rub brisket Picture 1 & 2
8:20-8:45 Start fire in chimney Picture 3
8:45-9:00 transfer fire and preheat smoker Picture 4
brisket
back front damper action temp
point flat
9:00 200 268 1 add brisket Picture 5
10:20 250 317 0
10:35 220 217 1
10:45 225 269 add chunk of wood for smoke
11:00 235 276
11:35 210 248 3 spritz, add wood chunk
11:45 235 280 1
11:50 210 253
11:55 0 add coals
12:00 220 283 1
12:20 spritz. open smoker to let cool down a little
12:25 250 306 0 approx time of picture 6
12:30 235 285
12:45 235 282
1:00 217 264 add wood
1:40 215 257 6 spritz , add wood, start more coals
1:50 220 265 add wood Picture 7
2:00 250 323 0 add coals
5 hours elapsed 159 155
2:10 235 300 spritz, cooled down smoker
2:30 223 276 2
2:50 225 285 add wood Picture 8 169 162
3:30 215 243 add coals
4:00 205 243
7 hours elapsed 177 160
4:30 220 270 179 163
Not the temperature I was shooting for,
but it feels ready to wrap. WRAPPED
added wood adjust temp
6 then 0, then 2
4:45 230 295
5:15 225 284 add coals
5:30 235 310
6:00 234 306 194
6:30 removed from smoker 195
Damper numbers= 0 closed. 1 open 1/8. 2 open 1/4. 3 open 1/2. 4 open all the way. 5 door open 1/2.
6 door open all the way.
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