New vertical smoker…..2023 smoking post.

[jrebel]

New vertical pellet smoker getting broke in the right way. 

[jrebel]

.

[KFhunter]

Niiice!

[KFhunter]

My smoker crapped out on my

Electric, master built I think with a side smoker for cold smoke

Now it’s my cheese box, just use the side smoker since it’s independent

[wadu1]

Must have missed the invite for a tasting. Looks good 

[WapitiTalk1]

Tech tip with the smokers, do not over smoke.

[jrebel]

Tech tip with the smokers, do not over smoke.

What you talking about Willis???   

[Timberstalker]

Looks good, definitely put enough smoke to it, as evidence of the smoke ring.

How did it taste?

[Blacklab]

Nicely done.🤑🤑🤑

[jrebel]

It was delicious.....  The thinner flat dried out a bit, but I think that is because I tried a new method with very little prep....it is also a new smoker so I'm learning its nuances.  The points and thick part of the flat were divine!!  We always cook 2-3 at a time because I find brisket that has been frozen for a few weeks is even better than the day it came off the smoker.  We cut it into 2lbs chunks, wrap it with saran wrap and butcher paper, stick it in the freezer and in a month take it out for dinner.  We usually chunk it up and throw it in a cast iron pan with butter to sear it off and turn it in to burnt ends.  Add some BBQ sauce and throw on a roll for an amazing brisket sandwich.   I feel the smoke flavor really comes out after being frozen....pretty amazing.   

All in all, I think it turned out pretty good....no complaints. 

[Fidelk]

That might be a world record smoke ring.

[Angry Perch]

Looks like partial cure penetration vs smoke.

But it looks good!

[GWP]

Tech tip with the smokers, do not over smoke.

Fake news! No such thing! 

[jrebel]

No injection or brining for this brisket.  trimmed as I usually do and cut a lot of the fat from between the point and the flat (left some).  I like to separate the point about half way from the flat so I can season in between the two pieces which adds flavor.  Mustard rub with salt, pepper and heavy dose of bullsh1t seasoning.  rub it all in and straight to the smoker. 

5 hours 150 (smoke)
7 hours 175-180 (more smoke and start bringing the temp up)
5 hours 220 or until it hits 170 ish (typically where it stalls)
last 3 hours....Wrap in butcher paper and finish at 250 to an internal temp of 195-205 depending on what we are doing with it. 

Wrap in tinfoil (still in butcher paper) and place in a cooler lined with old towels.  Let it rest for at least an hour but up to 5-6 hours before serving.  All in all about a 24 hour prep and cook. 

This smoker has a water tray at the bottom that helps steam a little while it smokes.  For this reason, I chose to not open the smoker except to wrap in butcher paper or add water.  I didn't sprits / baste, which I usually do with a dark beer.  All in all it turned out great, though the thin flat on the one brisket was dryer than usual.  Could have been the process...could have been the brisket.  Nothing a cast iron with butter and bbq sauce won't fix. 

[pickardjw]

Been using my Pit Boss Pro Series II a lot. I'll have to give your technique a try on a brisket.

How high is your vent cap set? I've found that playing with it makes a big difference in heat retained in the unit and how fast it runs through pellets.