Brisket

[arniesbbq]

Has any one done a brisket using the Smokenator? What was the experience like? What size brisket did you smoke? How long did it take? What type of chunks did you use? How did it turn out?

[ncsmoker]

Arnie see my posts in S-view Packer Brisket that I posted on labor day. I have pictures and documentation of what I did there. I have done a good number of briskets now, but only 3 with the SN but it was not a problem switching over from the Weber baskets. I always do packer briskets as we freeze the left overs and can eat brisket for quite a while. A packer will way 10-14 lbs. before trimming and a pound or more less after trimming. This will take 14-20 hours at 235 The biggest thing is to take the brisket off at 175 and wrap it in foil. I then left it on the grill with the grill shut down for an hour. then took it off and put it on the kitchen counter to cool off before putting it the fridge overnight.

Let me know if you can't find the other post in S-view or if you have any questions. Also don't be afraid to start with just a 6-8lb. flat. Costco has some nice looking ones.

Tom

[huntnetime]

Sept 16, 2014 20:14:06 GMT -5 arniesbbq said:

Has any one done a brisket using the Smokenator? What was the experience like? What size brisket did you smoke? How long did it take? What type of chunks did you use? How did it turn out?

I also have a report with some detail in it on a brisket I did this weekend over in the S-View forum. Experience was great. 10-11ish lbs. Took me 11 hours at 200-230F and I used pecan wood chunks.  Turned out fantastic.  Good luck with yours.