Third Brisket Smoke in Custom Smoker

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noble captain

Meat Mopper
Original poster
Dec 15, 2016
187
60
narin Louisiana

Hello fellow smokers LOL. The last 2 times i bought and prepped a brisket my husband Brent B has micro managed the whole process. So i had the nephews coming over this past Friday 9/8/17  and i decided  at there request to do a brisket. so i went to Restraint Depot and got a 17 lb Black Angus Brisket,$ 2.27 a lb keeping in min it was for 10 people, 2 of which are kid's. I started by trimming the only leave about 1/8 fat on it. Seasoned with a dry rub the day before with Black Pepper, Cayenne Pepper, Granulated onion Granulated Garlic, and set in fridge. day of smoke i salted.    
 
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So i wanted to try something for me that i s little different, like i said he hes all ways given his opinion. Fortunately he was working on Friday and had no say in ti at all.
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 So I decided to take the fat that i cut off the brisket and but it over the brisket so gravity would naturally bast my Brisket the whole day.  
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 well our smoker is maid out of cement blocks 6.5 feet high , 4 feet wide and 3 feet deep. i smoke with oak because we get it for free in Alabama at a saw mill { first cut on the wood } for free. when i got the smoker up to 150 i put in the Brisket in, That was at 6 am central time South Louisiana  Nearn .. I started at 5 am but it takes me time to get heat because of the size of the smoker.   
 

Ok so this picture is at around 10 am it looked very juicy fat was melting slowly pan was filling with the drippings every thing in my opinion was perfect..


Once i got it to 260 to 280 {Smoker temperature} it just stayed there for the rest of the day, i added a few peaces of wood through out the day but not much. 
 
Looks great from the pictures shown. Nice job on your first solo. Point

Chris
 
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