Noob Bros 3rd Smoke (Brisket Overnighter)


 
Carl_S_901

Carl_S_901

TVWBB Fan
First, gather some essentials supplies

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My brother Dale asks about using old briquets from last smoke. I tell him absolutely not. I tell him to empty old. I go get a garbage bag, come back and I say hold on, let me get a picture. He replies "Really? You are going to take a @$@(! picture, bring that bag over here"

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Then I talk about the number of Oak, Hickory, and Apple chunks to add. He adds more than I say. He says "You don't normally see this" Turns out he has been adding more smoke wood on every cook.

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Next up, get the brisket out

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15.80 pounder

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Trim 3.5 pounds of fat off brisket

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Fat side trimmed and seasoned

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Lean side

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Now have a 12.3 pound brisket.

We decided to go old old school and not paste or rub. Instead we seasoned with kosher salt, ground black pepper, garlic, and a tiny bit of onion powder.
 
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After filling the chamber with charcoal we realize we don't have any for chimney.

Go to Lowes and get a great deal on Kingsford blue bag. Two 20 lb bags for $10.

Dale starts carrying 2 bags on his shoulder when I remind him he has another shoulder

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Dale is impatient and fires off smoker. I was busy posting here and didn't realize he done everything already.

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Meat on at 7:35pm CST

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Looking good so far... Nothing wrong with using the old charcoal from another cook.
 
I think after this cook you guys are no longer "noob bros" may want to change the team name... You guys are doing a great job!!
 
Tony R said:
I think after this cook you guys are no longer "noob bros" may want to change the team name... You guys are doing a great job!!
Click to expand...

Nah, we're still noobs for some time to come. :)

My brother Dale is really taking charge on this cook. Curt would be proud!
 
The old man said he wanted some hot dogs so Dale cooked those on the Genesis.

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While my dog Tiger waits patiently for them to finish

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I gave the dog 2 hot dogs when they were done. ;)
 
We opened the vents to 33% since it seemed to be stalling but the temp climbed a liitle too much

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So we set it back to 25% open

BTW, full moon tonight

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I am proud. I knew Dale was the real work horse on this team. I do agree that you need to drop the noob name it no longer applied. The cook is looking good so far. I am wondering why you didn't save the old charcoal.
 
Curt Davis said:
I am proud. I knew Dale was the real work horse on this team. I do agree that you need to drop the noob name it no longer applied. The cook is looking good so far. I am wondering why you didn't save the old charcoal.
Click to expand...

I am the planner and he is the doer. Altough I trimmed the meat and do other things as well during the cooks.

I had read multiple places to never reuse charcoal briquets. ???
 
I get to be the planner and the doer. My brother is several miles away. My wife helps some and the kids are about old enough to pitch in. I will have to look into the used briquettes that is interesting. Look forward to the rest of the cook.
 
Almost 3 hours in and temp is close to 250. We set the vents to 10% open awhile ago and still same temp. I think the oak is making it run hotter.
 
Dale's opinion is that the fire is burning even and slow and that we should leave the vents at 10% open and go to bed. I sm going to go ahead and agree.

Time for bed!
 
Happy WSM Smoke Day 9 everyone!

We woke up a little late. Checked the smoker at 6:10am and it was around 220

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Here is how the brisket looks now

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Dale kicked the legs a little and added about 15 fresh briquets. Here is the fire now

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We probed the temp from the top and got all kinds of readings. Then I read here about probing from side so we re-probed and got 189-190 on the flat.

Does not slide in "like buttah" at this point so giving it more time.

This is the part that gets me worried. :)
 
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