Noob Bros 3rd Smoke (Brisket Overnighter)

[Carl_S_901]

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 that bag over here"

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.

 

[Carl_S_901]

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 tiny bit of onion powder.

 

[Carl_S_901]

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

 

[Carl_S_901]

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

 

[Tony R]

Looking good so far... Nothing wrong with using the old charcoal from another cook.

 

[Tony R]

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!!

 

[Carl_S_901]

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!!

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

My brother Dale is really taking charge on this cook. Curt would be proud!

 

[Carl_S_901]

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.

 

[Carl_S_901]

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

 

[Kurt]

Looks good so far! So what does the old man like on his growlers ? And to drink?

 

[Carl_S_901]

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

 

[Carl_S_901]

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

 

[Curt Davis]

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.

 

[Carl_S_901]

Looks good so far! So what does the old man like on his growlers ? And to drink?

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

 

[Carl_S_901]

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.

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. ???

 

[Curt Davis]

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.

 

[Carl_S_901]

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.

 

[Carl_S_901]

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!

 

[Carl_S_901]

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 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.

 

[Tony R]

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

My brother Dale is really taking charge on this cook. Curt would be proud!

You guys are cooking like pros now...