1st brisket attempt

[Playa]

Just kidding, it wasn't that bad! I have had this kamado/Akorn style cooker for a little over a year but really have only smoked with it 1 or 2 times. Seems I always have a kids ball game or a hundred errands to run instead of hanging close to the smoker all day!

I had read about and practiced with the snake method of configuring your charcoal of long slow controlled burns.

The setup- 1/2 perimeter of cooking chamber of natural briquettes. 1st layer 2 bricks wide, 2nd is a single wide. Hickory chunks positioned along the way.



Lit the fire around 11 and dumped a dozen red to coals at 1 end of the snake. Let it slowly rise to temp. Placed meat on around 12:30. 1st mistake was beginning to late...

The meat, 3.5 lb brisket seasoned with salt pepper, a dash of onion powder, garlic powder and celery salt.



Fire temp and meat temp were great, right up until it stalled at about 165 (around 5pm). I was prepared and Texas crutched it. Let it rise to 190 and pulled it out of the foil. But it immediately began losing temp. So I re-wrapped it in foil and Let it ride it out to about 200

Finished product.



Wasn't perfect, but was a good experience. A few lessons learned. Start far earlier than you think it will take to cook. 2 keep the seasons simple. 3 May sub some coal for hickory to keep a decent smoke roll going throughout the cook

[TxKronik]

Not to bad looking

[LegacyArcher]

Nice job. Especially for a first brisket.

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[Smart]

Well done.......I have found with charcoal through my own use, the bark is not going to be as dark but that ring is **** nice..

How was the taste and tenderness?

[Playa]

Well done.......I have found with charcoal through my own use, the bark is not going to be as dark but that ring is **** nice..

How was the taste and tenderness?

Thanks Jason, I had wondered did the bark was a product of fuel source or cooking style.

Flavor was good, I got a bit of lighter colored smoke late in the cook versus "blue" or grayish smoke, I think that effected the flavor some.

Tenderness was ok after I let the tempget to about 200, but overall i rushed the finish and didn't allow it to rest or even really be at temp long enough for it to get tender. But I have had tougher at decent BBQ spots. Lesson was learned to allow for more time than you think you will need

[locknload]

nice, any tasters?

[Smart]

Thanks Jason, I had wondered did the bark was a product of fuel source or cooking style.

Flavor was good, I got a bit of lighter colored smoke late in the cook versus "blue" or grayish smoke, I think that effected the flavor some.

Tenderness was ok after I let the tempget to about 200, but overall i rushed the finish and didn't allow it to rest or even really be at temp long enough for it to get tender. But I have had tougher at decent BBQ spots. Lesson was learned to allow for more time than you think you will need

Yeah that rest is probably the second most important part of the cook. Even if just 30 minutes.

It will all come together for you...trial and error makes it interesting..