Reporting back on my first brisket

[smitttykid]

Well, it turned out pretty darn good. I took beefman's advice & smoked about 2 hours and then the total smoking/cooking time was close to 6 hours.  The outside temp never got much above 43 degrees so I'm sure that added to the cooking time.  The hickory smoke flavor was mild.  I might go an extra puck or 2 on the next one.  I took it out at an internal temp of 190 degrees.  It wasn't a very expensive digital therm. so I hoped that would be ok.  Seemed to be fine.  One thing I noticed is that when I went to dump the burned pucks out-none of them were burned the same.  They were all different sizes.  Is that common?  Also I noticed the bottom drip pan is kind of a pain to clean.  Did I read somewhere you are not supposed to cover the drip pan with alum. foil?  Seems it would make clean up a lot easier.  I did forget to oil the rack before I put the brisket on it.  I won't forget that step next time.  It was a very enjoyable experience & I can't wait for my next project.  Thanks again for the advice.  Smitty

[beefmann]

sounds like you  did a great job on your brisket, as for the bowl dont worry about it,,, give it a once over and your done, yes it will discolor from the pucks . Any thermometer  will work, yes it is common for the pucks to burn differently. As for the racks, v tray, get a tub large enough to hold them, add dish washing  soap ( the kind for the  dishwasher ) add 1/2 tablespoon  then water to cover...  Let soak over  night,,, then hose off.. there  might be a little that  sticks on,,, a nice brass brush will help get them  off.


Smitty, your off and  running now you  have learn a lesson, build up on the smoke to your liking, all the  rest of flavored pucks are similar,  Hickory and misquette  are strong generally  used on beef and pork, oak, maple, alder,  are milder,,, apple and cherry are sweeter

[smitttykid]

Thanks a million!  Gonna look for a cleaning tub tomorrow.  Smitty

[Daveo]

As far as cleanup I'm a big fan of Weber's nonstick grill spray.You can spray it directly into an open flame with no flare up.Really helps on the v tray and racks.Its pure lecithin,by the way.

[Keymaster]

Sounds like a awesome first cook !!!!