Live Brisket:) Newbie

[TallTexan]

After dinner and the best movie of the year "Act of Valor"

It's time to get the father day brisket going, and dare I say it's fat side up.



It's gonna be a long night, so lets hope it's worth it.

[TallTexan]

Hour two check up

[MDC]

I'm going to be starting around 4am. What wood u using and how long at what temp

[TallTexan]

Hickory chunks that I've more or less made thinner by a chisel and a hammer, 225-250.

Third checking

[JW]

Lookin good!

[janak]

I would rather be doing that than sitting at work watching you do it!

[Brazos Hunter]

I'm going to be starting around 4am. What wood u using and how long at what temp

Wake up!!!

I use oak or pecan, 225ish for 1 hour per pound.

[TallTexan]

Fourth check

Think it's starting to look good

[Brazos Hunter]

Be carefull not to over smoke it! Mine would have been wrapped in foil a couple hours ago but that's just me.

Lookin good!

[glen1978]

Lookin good~! I dont foil mine. Fat side up here.

[TallTexan]

Lookin good~! I dont foil mine. Fat side up here.

I'm dong this, and that's because this smoker box really isn't a constant smoke. I'm having to refill the chunks very two hours or so.

Fifth check

[DCBHA]

I've always been a fat side up guy. Last night I was talked in to putting mine in fat side down and not wrapping it at all. We will see what happens.

[125Dad]

I would rather be doing that than sitting at work watching you do it!

x2

[TallTexan]

Pretty sure this will be the final look till it goes to the cooler

[JW]

Lookin even better. You quit freakin about the rub comn off!'