Well, Bill, here is my report on my brisket for this weekend and my daughters birthday. Setup was as follows:
- I did all the published mod's to the ECM (thermometer in lid, outside legs, firebox grate, flue in lid and a wood stove gasket rope around the lid) and set it up on flat pavers for the legs and firebox (three stacked, round pavers). I only wrapped the rope around the lid without glueing it in place, as it only took a few seconds to fit it.
- I used charcoal chunks instead of briquets, for the main reasons of temperature control and lack of ash: Both of these proved to be true. My temperature in my ECM held steady at about 225 on my thermometer (one of the mod's to my ECM), only varying when I added chunks and I went through a 6 hour session without having to empty the firebox. I was amazed at how steady the temp's held from my chicken attempt last weekend (the rope and charcoal chunks were the main changes).
This is my smoker workplace setup:
- I used the Minion starter method and put a bottom-less gallon can in the center of my firebox, charcoal chunks surrounding it and my soaked smoke chunk packets on top (see a packet below). I then used the chimney to start some chunks, dumped them in the center gallon can and removed it:
I used hickory in one packet and apple in the other (just trying something different). You can see the setup below just after filling the gallon can and removing it. Ready to start. Those black paint spots on the pavers are my targets when putting the whole smoker back in place after working on the firebox.
I followed a brisket recipe (for a 6 pound flat) that did a brine solution overnight, patting it dry and adding a rub, then allowing it to sit while I got the smoker started. It was allowed to smoke for 3 hours, then removed and put into aluminum foil to cook for another 2 hours. After that I put it into a wrap of aluminum foil and towels and held for 1-2 hours in a styrofoam cooler. I was planning on pulling it out of the aluminum foil and smoking over the coals, without the water container (to get a crust), but the temperature showed it was already up to well done.
We sliced the brisket for sandwiches and it was very tender and passed as a success to the whole family.
Deano