Smoking my first brisket tonight

[JohnFiz]

Greetings,

Well tonight is the night. I have been doing some reading to figure out how to get this thing started. I have about 10 hrs to get it figured out. Wish me luck.

Bagged


I'll try to update as I go. Planning on putting it on about 9 tonight.

Enjoy,
John

 

[pjtexas1]

If you don't have a plan look up bludawg brisket. Simple and reliable.

 

[JohnFiz]

I'll take a look.

Thanks!

 

[Smoke on Badger Mountain]

Have fun!

 

[gun smoke]

it's going to be great! enjoy

 

[angryelfFan]

Good Luck. Get a good plan laid out, take notes and learn.

 

[aks801]

Best advice I've seen posted already: have fun. This is fun, man! I used to get really anxious and wound up: that ain't no way to bbq.

Second best advice already posted: look up Bludawg brisket. Do that.

Looking forward to seeing some pics!

 

[JohnFiz]

It's on! 34 deg wind 4 gusting to 10. Low should be 29. That should be acceptable.

Ready for smoke


Time to relax


I need to figure out why the pics change direction on here....

Thanks for looking
John

 

[DriverWild]

Cook until it probes like jello in the middle of the flat and everyone will be very happy.

 

[Titch]

Tuned in mate, All pictures here look upside down:becky:

 

[JohnFiz]

It's holing around 235. I'm going to bed.

Wish me luck,
John

 

[bbqwizard]

Game on! Nice trim. Can't wait to see it tomorrow.

 

[JohnFiz]

Well it was 180 in there when I got up at 7 :shock:

Stuck the probes in for monitoring. Didn't want to leave the unit out over night. I might do that next time.

Appears to have a fair amount of charcoal left.

Opened vents a bit and it's holding around 235.

Receiver


John

 

[Big George's BBQ]

Looking good so far How is it coming aloing

 

[electron_si]

Are you planning on wrapping. Butcher paper works great.

 

[scp]

Last time I ran at 235 it took 14+ hours...just be prepared...and don't pull it until probe tender and wrap and hold for a couple of hours....you will be blessed with awesomeness.

 

[JohnFiz]

Thanks for all the input!

I can see without my headband flashlight now.

Not planning on wrapping until done. Trying to keep the first one simple for a baseline. Pretty sure I have just entered the stall. Not much woof either.

This is the second time the lid has been off in 12 hrs :wink:


Status


Thanks for looking,
John

 

[JohnFiz]

I haven't had the lid off again yet. I guess I should take another peek at some point.

15 hr mark. Making progress


John

 

[smokingmeats]

I see your meat temp alarm is set to 185. I'd plan on the brisket being done around the 200-205 temperature area

 

[JohnFiz]

I upped it to 198. I'll take a look at it then to see if it's starting to act like butter