I had to postpone my first smoke one day due to thunderstorms.
Here are a couple pics of the 14.25# packer brisket that I smoked.
I used a rub of kosher salt and cracked black pepper only to try and achieve a Texas-style brisket.
I used the minion method for coals with a combination of pecan and mesquite wood. The WSM was placed away from strong winds. Since I don't have a deck, my WSM was placed just outside of the garage. I used my new Brinkman waterpan along with the 14 inch terra cotta saucer. Each were lined with HD foil.
Unfortunately, there was not enough light to show the brisket being put on the smoker at midnight. I kept a close watch on the temp. I have a Weber thermometer that I placed in one of the vent holes in the dome. I was also using the Maverick ET-732 thermometer. The transmitter was sending out temps but the receiver was not picking them up. I noticed tat the temps on the transmitter seemed to be higher.
I started adjusting the lower vents to control the temp. The dome temp was still reading above 250. I adj the lower 3 vents to 25%. I adj the vent on the dome to 50% at approx 2:45 am.
At approx 8 am this is how the brisket was looking.
This is a closer view of the bark that had formed.
I added some more chunks of wood. At 12 noon, I decided to take the brisket off and this how it looked.
I wrapped it up in a couple pieces of HD foil. I let it sit for an hour and the following are the results after slicing.
The flavor was outstanding. I feel the simple rub made the difference. I have already chopped up some that I will add when fixing Bush's Grilling Beans.
I realize that since this was first smoke after a dry run that the temps may run high. I expect that since the temps were running high on the Maverick transmitter that what I had set for the receiver that is why nothing was coming in. Any further suggestions would be greatly appreciated.
Here are a couple pics of the 14.25# packer brisket that I smoked.
I used a rub of kosher salt and cracked black pepper only to try and achieve a Texas-style brisket.
I used the minion method for coals with a combination of pecan and mesquite wood. The WSM was placed away from strong winds. Since I don't have a deck, my WSM was placed just outside of the garage. I used my new Brinkman waterpan along with the 14 inch terra cotta saucer. Each were lined with HD foil.
Unfortunately, there was not enough light to show the brisket being put on the smoker at midnight. I kept a close watch on the temp. I have a Weber thermometer that I placed in one of the vent holes in the dome. I was also using the Maverick ET-732 thermometer. The transmitter was sending out temps but the receiver was not picking them up. I noticed tat the temps on the transmitter seemed to be higher.
I started adjusting the lower vents to control the temp. The dome temp was still reading above 250. I adj the lower 3 vents to 25%. I adj the vent on the dome to 50% at approx 2:45 am.
At approx 8 am this is how the brisket was looking.
This is a closer view of the bark that had formed.
I added some more chunks of wood. At 12 noon, I decided to take the brisket off and this how it looked.
I wrapped it up in a couple pieces of HD foil. I let it sit for an hour and the following are the results after slicing.
The flavor was outstanding. I feel the simple rub made the difference. I have already chopped up some that I will add when fixing Bush's Grilling Beans.
I realize that since this was first smoke after a dry run that the temps may run high. I expect that since the temps were running high on the Maverick transmitter that what I had set for the receiver that is why nothing was coming in. Any further suggestions would be greatly appreciated.
