Newbie about to cook his first brisket!

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Still going smooth, temps staying between about 210-225 with a few peaks and dips.  I peeked real quick and it looking pretty good so far.  This is a 14.5 WSM, I am hopeful the coals will last long enough.   I filled the rige completely - that should keep going ~8-10 hours yeah?

the grate level air chamber thermometer is working great!  the one one the lid is reading like 20-30 different.  Glad I bought it! 
 
 
Don't pull it just because it's at 190.  It might need to cook for several more hours.   Use the poke/probe test to tell when it's ready.   Take a probe and poke the brisket in several spots at the thickest part of the flat.  When the probe goes in and out with no resistance, like a knife through butter, the brisket will be ready.  Pull from the smoker, let stand for 10 to 20 mins for the carry over cooking to stop then wrap in foil for the hour or two.
I second this advice. Take heed, this is the most important thing you will do today right up there. Perfect brisket if you do this.
 
im at 172 after 7.5 hours.  smoker temp has been below 225 most of the time.
 
Just be patient and ride it out, It will get there

Gary
 
as I approached 10 hours the snow started to fall pretty hard and I couldn't get the temp up any higher than 199, I resorted to foiling and placing in the oven.  temp is up to 192 and the smell is to die for.  I'm gonna let it ride for about 45-an hour then we need to cut into it.  Pics and a report to follow.
 
 
as I approached 10 hours the snow started to fall pretty hard and I couldn't get the temp up any higher than 199, I resorted to foiling and placing in the oven.  temp is up to 192 and the smell is to die for.  I'm gonna let it ride for about 45-an hour then we need to cut into it.  Pics and a report to follow.
Rest that thing, I'm telling you from experience if you cut right into it all the moisture will be gone. Rest in a warm oven for at least an hour. You are almost there, don't get in a hurry to eat and forget this step.
 


WOW!   this was a very solid first try.  4 people ate almost the entire brisket!!!  I think I could do better on the next one, but the gallery thought i was too critical..   longer cook, more rest, would both help.  I think smoking when its not 32 degrees and snow will make it easier.  the bark was respectable and the flavor and heat was super delicious.  thanks for all the support, recipes, suggestions etc.  made it much easier and less stressful!
 
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Hey Buddy looks pretty good to me  Nice bark, looks juicy   
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Gary
 
Well done, today was my first one as well. I'm with you, without this site I would have probably ended up chewing on shoe leather. Glad it turned out well, looks awesome.
Kyle
Did yours turn out well?  this site sure made it easier to succeed!  I am looking forward to cooking when its hot out.  that should make it a little easier.  it barely got about 40 her then dropped to 30 and started snowing near the end of the cook.  its got to be easier starting when its 80 and ending when its 90+!!
 
Did yours turn out well?  this site sure made it easier to succeed!  I am looking forward to cooking when its hot out.  that should make it a little easier.  it barely got about 40 her then dropped to 30 and started snowing near the end of the cook.  its got to be easier starting when its 80 and ending when its 90+!!
Yes mine turned out awesome. Yeah it was a high of 20 yesterday so I did mine on my mes in the garage, I just piped out the smoke through a crack in the garage door. I really wish I could have got the bark you did, I guess that would be my only complaint, your bark looks perfect! I saved the juice from foiling and made au jus and topped it with some of my smoked cheddar, the wife was happy so I was happy!
Here's a pic:
 
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Congrats on the brisket Sandy.  Nice work especially given the weather conditions. 

You are right that it will be easier when the weather is warmer.   That said, as you gain experience with your smoker, you'll be better able to adjust to weather conditions.    For example, having water in the pan holds chamber temps down as much of the energy from the fire is absorbed by the water.    Water also only goes to about 212 degrees before evaporating.     One option is to not use anything as a heat sink, but rather just line the pan with foil to keep it clean while it continues to act as a heat diverter.     Another option is to fill the pan with rocks, gravel or playground sand instead of water.   This will still act as a heat sink to level out temp spikes, but doesn't hold the temps down like water does.
 
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