Beta Smoked Brisket
Temp outside 70's humid, slight drizzle rain prior night, morning 78% humidity
4.7 lb from Von Huesen
Rub is Three Little Pigs KC Style
Put rub directly on, no resting or flexing Bradley set for 9hrs w 6hrs hickory smoke Temp 200 looking at 180 to pull off After every 2 hrs put on Apple sides baste
9 hrs, plateaued at about 136
3 hrs, up to 154
(Executive decision, Increase temp to 220)
2 hrs at 174. No baste this time, almost there did not open
1 hr at 178, smoke on one last time 20 min.
Ideas
Set brink in
Played w/ flow too much leave 3/4 open allow condensation escape?
Start at 220 (to much equilibrium between 180 and 200?) Leave smoker on even w/o pucks (drops a lot after shut off, brick will help?) Leave other temp probe "dangling" to get accurate oven temp
http://i12.photobucket.com/albums/a245/AZMike2/IMG_1938_zpsg3mw2ldg.jpg?1433648498751&1433648499661
http://i12.photobucket.com/albums/a245/AZMike2/IMG_1942_zpsrniinfx6.jpg?1433648894658&1433648895222
http://i12.photobucket.com/albums/a245/AZMike2/IMG_1945_zpstuntarud.jpg?1433648894659&1433648895224
http://i12.photobucket.com/albums/a245/AZMike2/IMG_1946_zpsytx2x3ek.jpg?1433648894659&1433648895223
can anyone see these pics? Using photobucket, but it is not very user friendly. need an app.
I have not done a brisket smaller than 12 lbs, but some observations:
1) I cook briskets at 225*
2) I leave the vent wide open
3) Only use 4 hr of smoke, but used to leave the burner on for the extra heat. (once I installed a second element I no longer left it on).
4) I only spritzed with apple juice or beer after the four hour smoke and then about every 4 hours. (the 12-14 lbs took about 18-20 hours)
There are some good tips on brisket cooking in the recipe section
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
You can post your pictures directly into your message. On Photobucket, when you roll your pointer over a picture you will see three vertical bars at the lower left corner of the picture. Roll your pointer on the three bars, a window will popup. Click on "Share", then click in the "IMG" box. It will briefly turn yellow, with the word copied. You have copied the url and now can paste it directly into your message.
To edit the links you already posted, you can enclose each link within the following {img} {/img}; just replace the { with [ and the } with ].