Post by walltj on Nov 23, 2009 20:29:50 GMT -5
Had a great beef brisket today!!!
I setup smokenator with about 90 brickets removed the water pan . and 8 oz of maple and oak chunks
Lit 15 brickets in chimney, Kingsford Competition Brand and set vent to standard settings
Used a disposable meat loaf pan 4" wide 8" long 4" high, filled with water
Came to temp with 20 minutes and put brisket on food grate with disposable pan under it for easy cleanup. after two hrs stoked charcoal and added water, maintained 225-230 on the dome.
After another two hrs added more charcoal stoke coals and added water.
After 7hrs brisket the meat hit 165 degrees pulled off brisket and wrap in foil added some of the juice from pan below.
raised kettle temp to 300 degrees and cooked for another 2.5 hrs with no water pan. Removed brisket when temp was 195 degrees and let rest 1 hr before serving.
I setup smokenator with about 90 brickets removed the water pan . and 8 oz of maple and oak chunks
Lit 15 brickets in chimney, Kingsford Competition Brand and set vent to standard settings
Used a disposable meat loaf pan 4" wide 8" long 4" high, filled with water
Came to temp with 20 minutes and put brisket on food grate with disposable pan under it for easy cleanup. after two hrs stoked charcoal and added water, maintained 225-230 on the dome.
After another two hrs added more charcoal stoke coals and added water.
After 7hrs brisket the meat hit 165 degrees pulled off brisket and wrap in foil added some of the juice from pan below.
raised kettle temp to 300 degrees and cooked for another 2.5 hrs with no water pan. Removed brisket when temp was 195 degrees and let rest 1 hr before serving.
