What day is it?? What day is it?? "Its Brisket Day!!!"

[Rich Paq]

Have the day off so I'd thought a cook a 8lb brisket flat. Im following the recipe in "Webers Smoke" or more precisely the cooking method. Fat side down in aluminum pan to 160-165 then wrap in foil fat side up until done. Hoping this method will keep the flat moist.

<a href="http://s1291.photobucket.com/user/clownkeeper/media/2013-12-04_08-42-06_329_zps7e8a2505.jpg.html" target="_blank"><img src="http://i1291.photobucket.com/albums/b549/clownkeeper/2013-12-04_08-42-06_329_zps7e8a2505.jpg" border="0" alt=" photo 2013-12-04_08-42-06_329_zps7e8a2505.jpg"/></a>

I'm using the 22 with the 18 charcoal ring. I really loaded it up since temp here is in 40's with a damp fog. Using the PartyQ to keep temp around 235.

<a href="http://s1291.photobucket.com/user/clownkeeper/media/2013-12-04_08-45-31_837_zpsfa23ae9c.jpg.html" target="_blank"><img src="http://i1291.photobucket.com/albums/b549/clownkeeper/2013-12-04_08-45-31_837_zpsfa23ae9c.jpg" border="0" alt=" photo 2013-12-04_08-45-31_837_zpsfa23ae9c.jpg"/></a>

 

[Matt Gard]

For some reason your pictures aren't showing up. Good luck and look forward to the results.

 

[Rich Paq]

Ok, here are the picks.

 

[Matt Gard]

Man thats making me want to go home early from work and fire up my WSM.

 

[Benji Chong]

Seriously, makes me wanna go get a packer from walmart and fire up. Looking forward to the end results!

 

[Rich Paq]

An hour in and my pit temp seems a bit high. I think I overcompensated for the dampness and used to many hot coals to start. The GURU says its 256, the maverick says 225 and WSM say 240. I tend to go buy the GURU temp in my cooking. Adjusting the top vent to get temp down a bit.

 

[Kemper Morris]

I would leave the top vent open all the time & regulate the heat with the bottom 3 vents

 

[Kemper Morris]

That flat looked really good. Hope it turns out good

 

[Gary S]

You're in the "Range" key word...Range plus or minus it happens all the time. You have to be somewhat flexible.

 

[Bill Schultz]

RP adjusting the top vent is a last resort thing generally speaking. Turn the dome so that the dome vent is facing away from any on coming breeze and adjust the lower vents. Start by adjusting the lower vent that faces any oncoming breeze by closing that all the way and lower the other two to about an 1/8th open. When your temps come down a little then you can adjust slightly and wait and see where the temps get to, wait about 15-20 minutes before adjusting again. Works for me if I have a heat up problem going on.

 

[Tony R]

How is the brisket coming along?

 

[Dave Braxmaier]

Looking pretty good all rubbed up .....

 

[Rich Paq]

Sorry, no after pics. The flat took a total of 12 hours to cook. It stalled at 155 for hours. Not the best I've made, but not bad. I was using the PartyQ so all my bottom vents were closed for entire cook. Im wondering if my PartyQ probe is not working correctly. I also believe that I used to much lit charcoal to start and it is a newer smoker so I think extra air was getting in. Overall happy with results.

 

[Tony R]

Thanks for the update.

 

[Bill Schultz]

RP, another thing I noticed is you have a good amount of wood in there, sitting on top. That wood is going to ignite and will start burning which will give you fits with temps in the smoker.
Just a thought for your consideration, use a little less wood, and bury at least half of it in the coals so it does not sit out in the air flow so much.