Here is my first full brisket in the OBS, 9.93 lbs:
(http://kaskiles.org/smoke/smk002/smk002lbl.JPG)
I always figured these were too long for the OBS until I read about bending them at this site:
(http://kaskiles.org/smoke/smk002/smk002len.JPG)
Lots of fat on this brisket, I trimmed some of the really thick parts down a bit but left most of it on (pre-trim pic):
(http://kaskiles.org/smoke/smk002/smk002fat.JPG)
Got the rack and bent the brisket up in the middle, put the fat side up:
(http://kaskiles.org/smoke/smk002/smk002fold.JPG)
(http://kaskiles.org/smoke/smk002/smk002U.JPG)
I gave it 5 hours of pecan, IT was right about 140 at this point:
(http://kaskiles.org/smoke/smk002/smk002smoke.JPG)
After about 19 hours total cooking time, and 3 hours FTC, it was ready:
(http://kaskiles.org/smoke/smk002/smk002cook.JPG)
I guess cooking shrunk it down from 17 inches to 13 or less:
(http://kaskiles.org/smoke/smk002/smk002cook2.JPG)
Sliced up nicely, just finished some with asparagus for dinner, really good:
(http://kaskiles.org/smoke/smk002/smk002slice.JPG)
Interesting on the water bowl, it was pretty much dry after 5 hours of smoke so I swapped it with a new one with boiling water. I swapped them again 5 hours later, but I don't think it needed it, still half full... I guess the water lasts a lot longer without the burnt pucks in it.
Here's my smoking log:
http://kaskiles.org/smoke/smk002/smk002.html (http://kaskiles.org/smoke/smk002/smk002.html)
Thanks!
looks great -- I have substituted disposable baking pans for the water bowl.It holds more liquid and you don't have to change as often
Pat yourself on the back!
Nice job on the Brisket.
Not bad .... 1 hr & 15 minutes per lb.
Quote from: GusRobin on September 25, 2010, 04:04:25 PM
looks great -- I have substituted disposable baking pans for the water bowl.It holds more liquid and you don't have to change as often
This is a really good idea........However, it is still a good idea to check the cabinet once in a while when cooking fatty foods, as the hole in the
V tray could become clogged and create a possible hazard.
Just a heads up.
Awesome looking Brisket!!
Oh.....Great looking Brisket!
Great job on the Brisket! Looks like the OBS was a virgin when you started ... ;D
Dude.... great job on your brisket!!!!
I'll bet that bark eats good.
Nice smoke.
Good luck and slow smoking,
Pachanga
Gosh, that looks great!
Well done!
And the price of the meat would have made my cheap wife happy!
Oops, my wife is frugal, not cheap.....
Great job all around! My guess is you've done a few briskets before. From what I can tell in the pics looks like you scored a first rate brisket at a good price, and from your new setup sure looks like you did your homework around this site too. Great work!
Nice job on the brisket.
Just 1 question?
Why does your smoke generator slide look like its pushing up? Or maybe an optical illusion perhaps.
Quote from: NePaSmoKer on September 26, 2010, 06:58:48 PM
Why does your smoke generator slide look like its pushing up? Or maybe an optical illusion perhaps.
Because it is very excited. ;D
Quote from: NePaSmoKer on September 26, 2010, 06:58:48 PM
Why does your smoke generator slide look like its pushing up? Or maybe an optical illusion perhaps.
It might be on a slight upward angle, I cannot remember. I haven't made any modifications though. I'll check this weekend, and photo if it is...
Quote from: NePaSmoKer on September 26, 2010, 06:58:48 PM
Nice job on the brisket.
Just 1 question?
Why does your smoke generator slide look like its pushing up? Or maybe an optical illusion perhaps.
Nepas,
I do not know about his but when i received both of my OBS the generator had to be tweaked down a little bit to clear
the v tray.
One reason the water bowl is dry during the first few hours of smoking is because the heating element is more or less constantly on trying to bring the temperature of the box up with the new load of meat that was just introduced. As your food comes up to 140 deg or so, the time the heating element is on to maintain cabinet temperature will be reduced and does not evaporate the liquid in the bowl as fast.
I think he might have missed the peg holes and the tower was just leaning up against the smoker.
Kaskiles - that is an awesome looking brisket. Super job! Wish I could be there to help you eat it. I am brisketless at this time and wishing I had some for lunch!
Quote from: classicrockgriller on September 25, 2010, 04:24:42 PM
Not bad .... 1 hr & 15 minutes per lb.
Whoaaaaa, hold everything! Do my eyes deceive me! Just what do they teach Smoking Monkeys in East Texas? Last time I checked my Central Texas Math and rechecked with my TN hillbilly calculator, 19 hours on an almost 10# brisket is real close to 2 hours per pound. That would be like bragging about catching that monster trophy brown trout of..............6". Or comparing yourself to.....uhhh better not go there. Or like comparing my 3 day stubble with William Lee Golden's or Gibbons and Hill's beards! :o :o
He actually wrote that hrs/lb posting at the same time I was editing my original post...
I had put down 13 hours originally because I was doing my Florida ciphering against my smoking log on 4-5 hours of sleep :o