Can't keep temp steady

[1st timer]

Ok, thanks for the tips guys.
Once it reaches 160 IT, I'll wrap it up, put it back in the smoker and pull it out at 200-205 IT and transfer it to the cooler for about 1-2 hours. Will post pics of the results.

don't forget that this is all supposed to be fun as well

Lol...tell me about it. It's my 2nd brisket. 1st one was dry.
This one seems to be better. Stressed cause I have people coming over lol.

[AZ2FL]

@1st timer
How did your four pound brisket flat turn out yesterday?

[1st timer]

Tried posting pics but can't seem to.
Anyhow... At 160 I wrapped it with foil and put it back in the smoker.
I then removed it at 180 but probe tender (to my inexperienced knowledge) and wrapped it more with foil and let it rest in the cooler. I removed it from the cooler 45 mins later(I had hungry guests lol).
Brisket had nice color and tasted great. Nice smoke ring also but.... The marbled fat was a bit chewy.  It was also nice and juicy. Had I not been pressured lol, I would have let reach 200 IT and let it rest for a full 2 hours.
That's what I get for putting it in the smoker at noon expecting it to be ready by 6 lol. Next time it goes in at 9 so it can have plenty of rest when it's done.
All in all.... A great learning experience. You guys helped a lot with all the input. Im sure I'll have more questions in the future so be nice lol.

[AZ2FL]

@1st timer
As others have stated, have FUN. I say drink a few beers too

I've been smoking and grilling on average three times a week for 34 years and I'm still learning!

If your just learning to BBQ, keep a journal of your first 20-30 cooks. I keep a sausage making journal, but that's a little more involved than BBQ.

Smoking small flats can be hit or miss IMHO. I'd suggest a 10-12 pound whole packer brisket (prime or choice) for your next brisket cook.

WKC is a great forum for learning. Lots of knowledgeable people here, that are more then willing to help out a newbie. We all have to start somewhere.

Cheers

[1st timer]

I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.

[JEBIV]

I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.

Awesome, I bet you have more fun next time

[AZ2FL]

I must say, I was more comfortable this time around.
Got to control temps better and keep it steady.
Next time I'll give myself 3 extra hours.

The more you grill the more you'll gain confidence!

Controlling temp is always good, but if your kettle settles in at 260-280 let it ride at that temp.

Cheers

[Foster Dahlet]

Nothing beats experience. Nothing.  You will have a lot more fun with a few more cooks under your belt.

Sent from my LM-X420 using Weber Kettle Club mobile app

[1st timer]

Another brisket ready to go this Saturday.
Gonna start her up at 8am...its 8 lbs so hoping it'll be ready for carving at 6ish.

[AZ2FL]

Another brisket ready to go this Saturday.
Gonna start her up at 8am...its 8 lbs so hoping it'll be ready for carving at 6ish.

Good luck!
Have fun and keep us posted.

[1st timer]

Looking forward to it. The only thing that concerns me with this piece is that one end is thick while the other is less than half the size. I put it thick side closer to heat I guess.
How can I post pics?

[bamakettles]

Looking forward to it. The only thing that concerns me with this piece is that one end is thick while the other is less than half the size. I put it thick side closer to heat I guess.
How can I post pics?

I'm a picture guy and I've found that posting pics using the iPhone app is the easiest way for me.  Could be the same on a non apple product, no experience there. 

Good luck on the brisket!

-g

[mdjason]

Sounds like you may have gotten a whole brisket (flat and point) instead of just a flat this time. I wouldn't say it really matters which side is closer to the heat it should all finish aka be probe tender at a similar time. I would just make sure to know what direction the grain goes on each to know how to slice them best.


Sent from my iPhone using Weber Kettle Club

[1st timer]

Yup it's the whole brisket. Can't wait lol.

[1st timer]

Well, the last one turned out great. Juicer and more tender at 260-270F. Wrapped it in foil at 160 and then removed it at 197. I let it drop to 190 then put it in the cooler for 2hours.
I have a feeling an extra hour of resting would've been better.
Does it make a difference if it's wrapped in foil or butcher paper?
I'll aim for 220 for the next one wich brings me to my following question.
I have an 18 pounder and from what I've experienced so far
with cooking /resting times, this bad boy will take approx 24 hrs. How do you manage a long smoke like that?