Brisket Came Out OK

[BlackHogDown]

Well, better than OK

About 12 hours on mesquite with temp ranging from 225-260 on the Brazos Old Country i scored from TyRex. Wrapped in peach paper around 180 when it had sufficient color. It continued to darken a bit in the wrap. The flat probed tender and had a good point "jiggle" at around 195. Glad i pulled it when i did as it was almost overdone!

[BlackHogDown]

Smoker BEFORE renovation

[BlackHogDown]

3 or 4 beers, a wire wheel, a HOT fire, and a can of canola oil spray later

[GalvestonWader]

I always wondered, for those of you who oil your smoker rather than paint it, doesnt dirt and dust stick to the oily surface pretty bad sitting out side?

[BlackHogDown]

I always wondered, for those of you who oil your smoker rather than paint it, doesnt dirt and dust stick to the oily surface pretty bad sitting out side?

No tacky feeling at all once it cools. The excess drips off while burning and once cool, leaves a slick, rust-resistant coating same as a well-seasoned cast iron skillet. If you oiled without a fire going, it would be sticky. For the record, i only oiled the firebox and part of chamber immediately adjacent.

[tpack]

Bark on the brisket looks pretty dark. I`ll bet the mesquite on the cause of that.

I just re-seasoned my smoker last week. I bought it new in 2013 and painted all of it with high temp paint. The fire box was pretty rusty prior to spraying with Pam spray while it was very hot.

[BlackHogDown]

Bark on the brisket looks pretty dark. I`ll bet the mesquite on the cause of that.

I just re-seasoned my smoker last week. I bought it new in 2013 and painted all of it with high temp paint. The fire box was pretty rusty prior to spraying with Pam spray while it was very hot.

Bark is pretty typical. I usually use post oak but gathered a bunch of last years mesquite from the rancho.

Nice pit! Bet that rolls around a whole lot easier than mine

[BlackHogDown]

Pre - wrap shot. Mesquite gets a bad rap for being overpowering, IMHO. As long as you've got cool, blue smoke (rather than billowing yellow) you're good to go. Then again, I grew up cooking exclusively on mesquite.