First time smoking a brisket

[wyckdgt150]

trimmed and seasoned

4am


decided to use my dvom with temp probe from work to watch temps, yellow box is grill heat and black box is meat heat

everyones gotta have themselves a grilling buddy

the smoke ring

i hope these pictures arnt to big and get taken down. i just created a photo bucket account so I've got some playing a round to do with that

[SigSauerNY]

That looks nice
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[wyckdgt150]

thank you sig.

[wyckdgt150]

I figured out how to resize them i think i got it

[k.a.m.]

Good looking flat wyckdgt150. In my opinion 13 hours for a flat is too long a cook, the flat alone should have reached 165° internal in about 4 hours or less if your cooker grate was running around 250°.
I am telling you this as a guide line for panning a brisket, I cook 12 to 15 pound packers in about 8 hours when panning them while my cooker is running at 240° to 275°. There may have been thermometer issues going on during the cook. Once you have the color of bark you like regardless of temp if you're going to pan or wrap then do it especially if you notice the brisket looking like it is drying out.
Keep at it they get easier from here on.
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Always remember slow and steady wins the race.

Hybrid Cooker

[wyckdgt150]

I was trying to maintain about 225 to 235 at the grate. That may be why it took longer. And was trying to reach that 165 point before I wrapped it. Now I know for next time to put it in the pan earlier. I was surprised that the outer parts weren't dry but the inner thicker part was. There's a learning curve in everything though. I'll be sure to post progress on the next one.