Easter Brisket

[Muskeg]

Here's my Beef Brisket from the weekend.  First time smoking a Brisket.  Followed Pachanga's recipe and links.  Turned out great!.  This is my first post, so unsure if I've got the photos attached properly.  Anyone with quick advice on adding pictures would be great.
http://photobucket.com/EasterBrisket

[Keymaster]

Thats one good looking Brisket, Nice Job!!! :o

[GusRobin]

Looks good, really good.

But I do have one word of caution and I know it may be contrary to other members' opinions --but I would strongly recommend that you never put foil on the V tray, especially on a long cook like a brisket or anything overnight . You run the risk of impairing the intended flow of the grease and drippngs and can lead to a condition ripe for a grease fire. To me the slight benefit of heat flow doesn't outweigh the potential for disaster.

[Muskeg]

Point taken on the foil.  Any thoughts on other ways to promote more heat to the front.  I started this at 10 pm night before at 230.  At 10 am next morning I bumped it to 240.  The DB thermometer usually showed between 220 - 230.  One of the meat thermometers I used also reads oven temp.  It usually displayed 200 - 210.  Thus I estimate a difference of 20 degrees from the front to back of the DB.  Is this possible? 

[GusRobin]

yes it is possible but as the time goes on and if you don't peek too much, then the temp should even out. The other problem is where the built in thermometers are located. If the meat is "blocking" the probe then you can get a lower reading. I use the Auber PID to control my temps and place the probe beneath the lowest rack of meat. I wouldn't get too hung up on the temp differences. You can rotate the racks every few hours, top to bottom, front to back.
When I do briskets or butts, I rarely rotate and don't have a problem. I do try to put the thickest part towards the back where possible.
To me the temp differences aren't worth losing the peace of mind if I put the foil in. I would probably be checking the foil more often then I would rotate racks without using the foil, so for me I don't see an upside, only potential downside.

But thats me, others may feel different.

[ArnieM]

Hi Muskeg and welcome to the forum.  Nice brisket.

[devo]

Thought I would help you out on the picture part  ;)

[devo]

On the side where you uploaded your pictures of photobucket there is a direct link box. Copy the link and come back to your post here and click on the second box from left side (insert image) and than paste the direct link to it.  ;)

[ghost9mm]

That is some really good looking bark on your brisket, looks like a winner for sure...

[Muskeg]

This was a 12.5 lb brisket and total cook time was 16 hours.  Anybody have any idea of how much longer it would be for multiple briskets?  Say 3 or 4   12lbers.

[Habanero Smoker]

Hie Muskeg;
Welcome to the forum.

Since you already have a Photobucket account, you can cut down on a few mouse clicks.

Just roll your mouse over the photo you want to insert. A drop down menu will appear. Click inside the box that is labeled "IMG Code". Clicking in that box automatically copies all the necessary codes to post a photo on this forum. Then you only have paste the code in your reply. If you want Thumbnail photos click in that box.

[Muskeg]

Thanks for your help with the picture post.

Between Habenero and the post from Devo I think I've got it figured out.  Got my smoker for a Christmas gift and found this forum while on the website.  Awesome forum, and lots of people willing to help a rookie out.  I'm looking forward to my next project, so I can post with pictures.