First ever LAS for me, doing it on the E6


 
Y

Yair Halamish

TVWBB Fan
It's been a few months since I bought the E6. I did a few direct and indirect cooks. I think it's time I'll join the big boys and girls club and do a real smoke on it ;-)
Got a 10 lb brisket, that's the biggest that I could lay my hands on. And I plan to smoke it overnight, keeping temperture as low as I can get it, and then wrap 2-3 more hours in the kamado and 2-3 hours rest in a cooler.

As far as the E6 setup,
I've put some oak chunks underneath Cabracho hardwood coals, CBs on both sides to keep the charcoal stacked in the middle, and then heat diffuser, 3 small stones for air gap, and a pan with water.
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For the brisket itself, I bought it frozen. Let it thaw half-way, and I plan on letting it thaw completely in the E6.
Doing a simple recipy, salt and pepper dry rub and a bit of water or apple joice in the wrap.
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Fingers crossed, wish me luck :-)
 
Lighted up some charcoal.
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And in it goes.
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I tried to reach a stable 200F, but it kept going up, even with the bottom vents almost fully closed. It went up to 245, but I can see it going down now. Maybe a piece of oak caught on fire.
I hope that I can keep it stable around 200-225 (measured at the grates), and get some sleep.
The Thermopro grate temperature alarms are at 180 low, 270 high and I hope that I won't get that beep in the middle of the night :-)
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Is your top vent on your E6 fully open? Unlike a kettle or Smokey mountain, that rapid fire assist vent on top is designed to let more oxygen in to heat the Kamado. While I see you have your bottom vent almost closed, your temp control is actually the top vent.
 
The top vent was almost closed. Less than 1/4" open. I think that a piece of oak, or a few pieces of charcoal caught on fire when I put the brisket in. I gave it some time, now it's down to 210. I'll keep an eye on it and hope that it will stay there.
 
It fluctuated throughout the night, oscilating between 185 - 220. I suspect that the oak pieaces that I used may have been too large.
Not too bad. After 9 hours, the grill was at 200 and the meat at 155 and slowly climbing.
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I wrapped, added a bit of mango joice inside the wrap, and plan on bringing the grill to 275-300 until the meat will be done.
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I can see that there is plenty of water left in the water pan but a lot of burned drippings around it. Note to self, use a wider pan next time :-)
Wrapping was not easy for me, I will look for some tutorials. Will probably get easier with practice and a wider roll, mine is 18" wide.
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Overall, quite happy so far, we'll see how it will turn out.
 

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Kept the bbq around 250F and the meat temperature steadly went up, and then got stuck at 184F. I guess I will need to wait it out :-/
Been 14 hours so far.
 
Briskets can be fussy, the only thing you can really do is wait it out, the monster I did last time was 18 pounds and took 21 hours! That was frustrating but, all that is good takes time. From what I see, things look like they are going pretty well. Relax have a cool beverage and just wait.
Shalom
 
Yep, temp control was a learning curve for sure, almost opposite of a kettle. I had to choke the top vent almost closed before I could get it under control. Now I can pretty well eyeball it and get it where I want it, best cooker I’ve ever had.
 
TimA said:
Yep, temp control was a learning curve for sure, almost opposite of a kettle. I had to choke the top vent almost closed before I could get it under control. Now I can pretty well eyeball it and get it where I want it, best cooker I’ve ever had.
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I was looking at my top vent holes the other day and see that I’m due for a good cleaning there. Gunk has built up over the many cooks.

100% agree on Best Cooker Ever award status to the E6.
 
Yair Halamish said:
Thank you, Timothy for the encouraging words. It took two more hours, 16 in total. Now it's resting in the cooler.
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Great looking cook. Waiting for your slicing pics! Feel free to leave your brisket exposed on the E6 until you get through the stall. From my last cook, I’d be comfortable wrapping at 171-175 without any issue or concerns, as you’re at LAS, less than 250°.
 
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