Cooked 1 brisket last weekend - set the temp for 225 and the probe for 190. Use 2 oz of hickory. It took 15:40 to reach temp. Removed it, foiled it for 1/2 hr and served. Didn't slice well, a bit done and a bit dry. For the first try in a new unit, not disappointed.

About to load 3 - 10 Lb choice untrimmed and would like to slice it for the guests.

Any suggestions on amount of wood? Will adding liquid when I foil them cure the dryness? Actually, I was surprised that it was dry - lots of fat remaining when I separated and sliced it.

Mother-in-law's 90th birthday. On the spot for a good Q.

Wait for it to come out of the plateau, then foil with 2 layers of HD foil with broth and strong coffee. Turn up to 250* and take to 185* before checking doneness with probe. Should slide in with little to no resistance in 2 or 3 places.

Thanks Razorback!! How much wood do you use for 30 lbs of brisket?

I use 4 ounces white oak.

You can use up to 6 ounces of hickory, cherry, oak, pecan, apple, etc., or a combo because your new smoker isn't seasoned very well yet. If you use mesquite, don't use over 4 ounces.

Remember, if the probe doesn't slide in with little to no resistance at 185*, let it go to 190* and check again. who knows, they might not get done until 205*. They could all get done at once or each at different temps. Anyone's guess.

You might want to swap the top and bottom when you foil, just to keep it all even.

Good luck.

Just because you add more food, doesn't mean you add more wood. Remember the smoke will circulate.

As for the fat not helping keep it moist. My personal opinion is that a lot of fat on the outside doesn't mean it will keep it moist. It's more about the intramuscular fat, that's why I don't cook selects. Adding liquid won't make a dry piece of meat moist.

You'll always have two challenges. one, cook it for feel, not for temp. Dryness.

Don't wait for 195 to foil, foil it sooner, like 170.

Thanks for all the good advice. Little did any of us know that "Murphy" was lurking around in the middle of the night. Checked everything at 2:00 AM and went to bed. At 10:00 AM got up and found the AQ "OFF" and the meat temp at 98 degrees. I restarted the smoker, looked for "Murphy" and found nothing. It is now 2:13 PM and the briskets that are probed, top and bottom of three are approaching 170 degrees. Sounds like it is time to foil them. Got some coffee and liquid drippings.

Wish me luck!

OK......

We are dying to know how it went !

The power-off during the night left things pretty uncertain. Thanks to your suggestions, I foiled them at 170 added coffee and broth, upped the temp to 250, said a prayer and hoped the guests would arrive a little late. Prayers got answered. Pulled the first one at 6:30 PM and began to slice. I would have liked it a little more done, but the compliments started coming in and Mother-In-Law had a great 90th birthday party. Sister-In-Law's guy said "best he ever ate!"

Nice save guys.

I can't imagine another vendor whose products come with such a devoted group of people who love to pursue perfection ticklin' their friends and neighbors taste buds with the best Q they have ever had and help out newbies like me who are moving over from charcoal and hardwood fired cookers to electricity and a couple small blocks of wood.

About to eat some leftovers.

Thanks

Good job dude. Way to go.

Congrats.

Not sure about the power problem, but you'll get the timing down. Never hurts to finish early, you can always hold them.