my first brisket

[handcruser]

sucked.

i smoked my first brisket yesterday...long story but it was a trimmed brisket. Yes yes i know, but i had to buy one in a hurry. Again, long story.

Anyway, it sucked balls. Couldnt keep the temp straight for the first 3 hours, blah blah blah.

Here is my question. 6 pound brisket i smoked for 7 hours, the first 3 hours the temp varied wildly. How much time should i spend, or does it take, to get the temp correct? I was using a standup smoker about 18 inches in diameter. How much wood< Charcoal? Woodchips??

Jeez it was bad. Any help would be appreciated. And any fellow austinites can let me know where the best meat is too. That would be awesome.

 

[hornian]

Consistently best meat is at costco. And it's always $1.49/lb.

 

[NCAAFBALLROX]

Toss up a photo of your smoker rig & setup (YOURS, not a website hotlink).

Maybe we can help you out...

 

[MirrOlure]

You probably didn't wait long enough after lighting your fire.

You should do this about an hour ahead of time, make it big, and let it burn down. Once it "settles in" it is much easier to manipulate the temperature by adding small amounts of wood to increase or closing air vents to decrease.

Secondly, you were just fighting a losing battle trying to smoke a market trimmed brisket. Although someone around here has the secret, it's a whole different ballgame than smoking a packer brisket.

 

[SA_Town_Horn]

first brisket I ever did was a 4-5 lb trimmed one. Yes, it did suck, but practice makes perfect and once you try it with a 12-15 lb brisket, you will get good at smoking it.

 

[Napoleon]

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[UTEE]

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