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Salmon on at 180 Going to keep fire at 180-200 and smoke for 55-65 minutes per Smoke & Spice book.

But wait, there's more...if you call in the next 10 minutes... We decided we finished smoking too early on WSM SD 9 so we are smoking more. Wife has been wanted smoked fish so we have salmon We also got butterflied chicken breasts Using a store bought marinade and rub to do Carribean...

Probed for tenderness by going in the side of the flat with the thermometer. Did not let it rest but 1 minute before foiling it. We've actually still got it foiled all this time since we are working on something else. More on that in a minute.

12.5 hours and we were getting 205-207 in the thinnest part of the flat. Other parts were 198-202 so we went ahead and got it off the smoker. We wrapped tightly in double foil and put it in the oven to rest for 2 hours.

What was the plan again? Feels like I don't know what to do at this point. :) Was watching some videos on burnt ends and slicing and thinking about NOT doing burnt ends this time out.

Happy WSM Smoke Day 9 everyone! We woke up a little late. Checked the smoker at 6:10am and it was around 220 Here is how the brisket looks now Dale kicked the legs a little and added about 15 fresh briquets. Here is the fire now We probed the temp from the top and got all kinds of...

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!

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.

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 think he had horseradish mustard, onion, and relish. He drinks Crown Royal Black but is not drinking tonight.

Lot of smoke still at 1:50 in. Not sure if that is the Oak or the amount of wood.

We opened the vents to 33% since it seemed to be stalling but the temp climbed a liitle too much So we set it back to 25% open BTW, full moon tonight

Getting dark. Dale set the vents to 25% open when it got to 200. Smoker is up to 220 now.

The old man said he wanted some hot dogs so Dale cooked those on the Genesis. While my dog Tiger waits patiently for them to finish I gave the dog 2 hot dogs when they were done. ;)

Nah, we're still noobs for some time to come. :) My brother Dale is really taking charge on this cook. Curt would be proud!

Our WSM Smoke Day 9 thread here: http://tvwbb.com/showthread.php?41461-Noob-Bros-3rd-Smoke-(Brisket-Overnighter)

Dale is impatient and fires off smoker. I was busy posting here and didn't realize he done everything already. Meat on at 7:35pm CST

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

Next up, get the brisket out 15.80 pounder Trim 3.5 pounds of fat off brisket Fat side trimmed and seasoned Lean side 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...

First, gather some essentials supplies 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...