Are you talking about the damper in the smoke stack? or on the inlet to the firebox?The temp is 225. I'm using hickory wood chips and apparently not adding enough wood,put brisket in at midnight. Added wood several times before going to bed, at 5:00 am I added wood. Checked again at 8:00 am and the wood for some reason had not burned at all so I emptied the entire smoke box of ashes and started over. I'm using water in the pan and go back and forth with the damper, if I feel like it's really steamy inside I open, but I also close It if I think I need more smoke. Not sure which is correct. I wrap after about 6-7 hours, at around 155-160 degrees and leave it wrapped until 190. I then out the entire wrapped pan in a cooler with towels for two hours. Apparently from what I'm reading, not near enough smoke.
No need for a water pan in an MES. Since the unit is sealed so well it turns into a steam room like you are experiencing. Try one without the water and add chips every hour to see how that goes. The stock chip tray is capable of smoking well it just takes more effort and monitoring. Also, you could try wrapping in butcher paper instead of foil. It will breath a little so you don't steam the brisket.The temp is 225. I'm using hickory wood chips and apparently not adding enough wood,put brisket in at midnight. Added wood several times before going to bed, at 5:00 am I added wood. Checked again at 8:00 am and the wood for some reason had not burned at all so I emptied the entire smoke box of ashes and started over. I'm using water in the pan and go back and forth with the damper, if I feel like it's really steamy inside I open, but I also close It if I think I need more smoke. Not sure which is correct. I wrap after about 6-7 hours, at around 155-160 degrees and leave it wrapped until 190. I then out the entire wrapped pan in a cooler with towels for two hours. Apparently from what I'm reading, not near enough smoke.
Don't forget the probe test along with IT.
Jonny I hope you are kidding about briskets in Spokane being $9 lb. They've been around $3 for select and $6 for what they say is prime, I've been unhappy with that because briskets use to be dirt cheap. Decided to put my latest experience in here and it has to do with doneness. Last couple of briskets I've cooked to IT of 205 and they have been very tender, so decided that is the number to shoot for. Had to cook one yesterday for a company gathering, it was a 13lb brisket and cut it in half to make it a little easier to handle. Brisket was on the smoker for 8hrs, wrapped after 5, but still wasn't up to temp. Storms were moving in so took Gary's suggestion and put it in the oven. Took another 2 1/2 hrs with the end with the point and 4 hrs for the flat to hit 205, pulled it and stuck in a cooler for 2 hrs (3am) to rest it and then into the fridge. Got up this morning and brisket looks dry and burnt, guess need to go for an IT of 200 next time. I've heard every brisket is different but I'm really starting to believe it!
I agree, I am reading and I see the patience factor here, I read on here somewhere multiple times....it will be done when it's done, don't crank up the heat. Plan it out so you finish early and have a plan if it finishes too early. I just did my first brisket and I planned for it to be done about 4 hours early in case it took longer I would be ok. It finished 7.5 hours early, I had a plan for that too. I believe that smoking requires great attention to detail, if you don't care for that, your dinner will reflect that.
O.K. , I've read all the post and totally agree with Danny , Scott , Maddox and the others comments .
We each have minor differences in our style and procedure , but we get the same results . That tells me these guys have one more secret they don't usually
think about , but do without thinking . . . "Patience" .
Rushing a cook turns out screwed-up and you get Jaded and no longer want to try Brisket again .
There are two things precious to a Cook ; Time an Patience . Know how long a piece of meat will "Generaly" takes to cook and
work around that time rame. Adding a coupleof hours will almost guarantee you'll have it done and waiting . Remember , you
can hold your Brisky in a cooler for up to 6hrs. , giving you plenty of room to play . . .
Patients comes in when you hit that "Stall" . You get worried about how it's doing , it's doing fine , just (IMHO) do not open
the lid , this (IMHO) lets out all the(constant) heat and , even though you recover quickly , there is an effect on your
Smoke . I preach , "No peeking" and refrain from spritzing or doing anything to the meat and just tend the smoke production.
Once you reach you cooking temp. , just work at holding it there (yes, a lot of babysitting) , The Thin Blue Smoke is your
offering to the "Smoke gods" , and they return the Love you worked to achieve .
Not there are some that swear by Spritzing or Basting , fine , that's your choice , but the hints and tricks outlined here will
help you much .
Have fun and . . .