First brisket on the new smoker

Discussion in 'Beef' started by smokingunny, Feb 1, 2015.

  1. Figured it was time to get some beef on the smoker since I've only done pork. Picked up a 17 lber from the commissary. Smallest one they had.

    Got it rubbed with SPOG, chili powder and cumin.

    Got it on at 0700 and this is after 3 hours.

  2. I was thinking my vents were too small after looking at some calculators online for are of a trapezoid. But with this cook it's steady at 250 in the middle and about 260 at the FB end. The turn is still running hot, just haven't had a chance to try and modify it.
  3. [​IMG]..Suspense until she is finished!
  4. It looks good so far. take the time to learn your smoke on this one and it will be easy sailing from here on.

    Happy smoken.

  5. That was my plan. Wood can be scarce out here so I have to learn as I cook. Can't really do too many test burns without cooking.
  6. This is the point after I cut a piece. I keep forgetting the after pics, next time I slice some off I'll take some.

  7. Nice looking Brisket 

  8. Looks great with an awesome smoke ring!
  9. Here's part of the flat that we are about to have for dinner.

  10. b-one

    b-one OTBS Member

    Looks tasty,that is a massive smoke ring!

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