J
JacksonsDad
Guest
Well, I knocked out my first brisket last week, a small 6 pounder. My biggest problem has been maintaining my temps throughout my cooks. I tend to fall off into the mid 100's, or end up with spiking temps. I have been trying to stick to mostly a bed of coals to start and wood chunks throughout the cook. Anyone have suggestions on the following:
#1: Bed of coals to start - half chimney, whole, or what?
#2: Wood chunks..what size? (Using mostly mesquite or hickory)
#3: Add how much wood how often?
Phil, you live in the N Texas area, so you know how the temps here are, warm even this time of year, so you advice would definately be helpful. I have promised the family a full 12 - 14 pound brisket this Monday, so I gotta deliver.
Anyway, back to my first brisket, I had to run a quick 1 hour errand that turned into 4 hours, so I lost most of my heat. Upon returning, I decided to go slow and low and left it around 140 - 150 for the rest of the day (12 hours) and then pulled if from the smoke, foiled it, and slid it in the oven at about 130 - 135 overnight. Considering I thought of this as a rescue attempt after losing all my heat, it turned out pretty good. Good smoke ring and good taste. But with a larger piece of meat and house full of hungry relatives waiting on me, I can't risk the same thing for this Monday.
Anyway, I hope everyone is having a great weekend...and Happy Holidays to all.
#1: Bed of coals to start - half chimney, whole, or what?
#2: Wood chunks..what size? (Using mostly mesquite or hickory)
#3: Add how much wood how often?
Phil, you live in the N Texas area, so you know how the temps here are, warm even this time of year, so you advice would definately be helpful. I have promised the family a full 12 - 14 pound brisket this Monday, so I gotta deliver.
Anyway, back to my first brisket, I had to run a quick 1 hour errand that turned into 4 hours, so I lost most of my heat. Upon returning, I decided to go slow and low and left it around 140 - 150 for the rest of the day (12 hours) and then pulled if from the smoke, foiled it, and slid it in the oven at about 130 - 135 overnight. Considering I thought of this as a rescue attempt after losing all my heat, it turned out pretty good. Good smoke ring and good taste. But with a larger piece of meat and house full of hungry relatives waiting on me, I can't risk the same thing for this Monday.
Anyway, I hope everyone is having a great weekend...and Happy Holidays to all.