Brisket is on

[bstomper]

Was up at 5am this morning trimming, injecting, and rubbing my meat. Got the uds going and the brisket was on at 7. Last one I did was a couple years ago so it's just like starting over. I'm using my new smoker I built last winter so it has been a bit of a struggle to stabilize the temps but I think I have it figured out. I ditched the ball valves and went to a stack of bushings so it was a learning curve to find out which ones to use. This smoker has always been a bit harder to control temps than the old one so I was a bit reluctant to use it for such a long cook. Not sure why the erratic temp swings but I am thinking that the lid doesn't fit as tight as the old one. We'll see how this turns out. I'm also trying out my new smoker/meat temp monitor. Picked it up for $45 CAD from Amazon. It is Bluetooth with a free app. I have my maverick hooked up also just to see how the compare. Only complaint so far is the 100 foot Bluetooth range.
Before picture



4 hours in


New smoker with bushing stack




Screen shot of the Cappec Blaze




Maverick for comparison

 

[bstomper]

Oh yeah forgot to mention that I'm doing smoked baked beans on my old uds. Those pictures yet to come

 

[THoey1963]

opcorn:

 

[bstomper]

Picked up this instant rest thermometer also. $20 CAD from Amazon. Even come with 2 CR2032 batteries.

 

[bstomper]

Things were going good, smoker was holding temp around 240ish then all of a sudden the temp started raising and I couldn't get it to stop climbing, even with the air supply completely shut down. It finally stopped at 317. It's been 2 hours since I shut off the air supply and it has finally dropped to 230. Have no idea what happened. It just climbed on its own. When it started to climb it was time to wrap it any way, so I wrapped it and put it in the oven. I figured I wouldn't get any benefit of the charcoal and smoke with it wrapped anyway. I guess it won't be a "authentic" smoked brisket. I'm a bit disappointed. Now the the smoker temp has dropped I'm a bit afraid to put it back on.

 

[aawa]

Could there be a leak in the weld in that picture? Do you have any other cuts in the drum where there could be an air leak?

If it takes 2 hours to lower your temps from 300 down to 230 there is an air leak somewhere. Usually small leaks around the lid won't cause temps to go up since the draft goes from the bottom of the drum to the top. I would imagine you have a air leak towards teh bottom of the drum somewhere.

 

[bstomper]

I agree with you. It could be possible but the weld looks good. Just seemed strange because its never done that before.
Got the rest of the meal going.

 

[bstomper]

After all the trouble I had with this cook, every thing turned out alright. It took about 4 hours longer than I thought it would but it was tender and moist. Could have let it rest longer though to absorb more of the juices. Never thought about taking any plate shots but I did get this one before cutting it up.