First Brisket.. I need hand holding.

[classicrockgriller]

May be a pest to the highway right of way, but wikipedia calls it a tree.

http://en.wikipedia.org/wiki/Mesquite

[BuyLowSellHigh]

Tees can be weeds (or is it weeds can be trees ?).  I did the TxDOT thing to keep it in TX, but USDA classifies all mesquite as "noxious weed".

http://plants.usda.gov/java/noxious?rptType=Federal   see all the Prosopis species

[LumpyDVC]

Thanks everyone for their input.

I just got back from a business trip. So I can't get her done this weekend. Taking
Friday off next week and will get it going then. Of course I'll post results and pics.

[LumpyDVC]

Just an update.

I did my brisket about 2 weeks ago (it's been a busy month). I rubbed it down the day before and refrigerated. Took it out at the 24hr mark and let it get to room temp while the smoker came up to temp.

Smoked for 4 hours with a combo of pucks. After the smoke I foil boat'd it
with 1/4" apple juice and then tented it.

Topped up the water pan and then back in for another aprox. 6 hours, IT alarm
went off at 175F.

Dragged her out and FTC'd until later that evening for supper.

It turned out not bad. Meat was moist, Medium to medium Rare.

Some things I noted.

Smoke - Meat was a little "over" smokey flavor. I realized I had the vents only
open 1/8". I'll do full vent open next try.

Bark - My meat was barkless. I assume this is because I boat'd and tent'd the
brisket. Should I skip this next time around? I want bark but don't want a dry
brisket. Suggestions?

I have pics but they are home on the computer and I'm away on business as usual.

Always open to ideas and suggestions.

[FLBentRider]

Some thoughts...

If you had medium rare then your thermometer (or it's location) has a problem.

You are correct that the boating is what happend to your bark. You braised it.

I would probably leave the vent a little more open, and reduce the smoke by an hour. You didn't mention the flavor of smoke you used.

I take brisket to 190-195F most of the time.

I have had them turn out a little dry and then the next time (with the same method) they are fine.

10 hours seems a little short for a brisket, you didn't mention size or temps you used.

[LumpyDVC]

7lb brisket @ 225F for aprox. 10hrs.

I can't remember which pucks.

I thought the thermometer was bang on. Maybe it was more well / medium well.