Well the brisket has began 2 11lg in the cookshack 55 1 13lb on the offset all choice grade. Fact as I know them.


1. 25 people showing up to eat @ appox 7:00 pm.
2. Put each brisket on @ 3: am Temp on all 3 37f
3. Set 55 for 225deg.


I used what I thought was 6 oz of wood. I just don�t see how that amount of wood will be enough.

Thanks to everyone one for all the good advice; decided to stick with my original plan.


4:00 am I see smoke coming out of the 55 I hope that�s a good sign. Temp up to 45deg.

Now what do I do? Diet coke or Bud Light �..Diet Coke I guess don�t she just would not understand Bud light @ 4:00 In the morning.
S. Oakie, I got the number to the local Pizza Hut as you suggested.


LOSTTXN

hey! Is almost 5:00! Time for a beer! I don't remember anyone saying that it had to be 5PM!

Good luck! Let us know how it turns out!

As alan jacskon says it 5:00 somewhere....

Temp in the low 70 and lot's of smoke

mmmmmm. there's something about the sound of brisket and Bud that just seems right. i don't care what time it is. if you care enough to start cooking at 3 in the morning, someone should be bringing the Bud to you!

Peter

Lost, you KNOW you have to give us running commentary today.

About the wood. The amount of wood is for smoke only, not for heat as you do in other smokers. And the efficient design of the CS makes a little smoke go a long way. Hopefully it's not too much

The dang thing sure makes some smoke !!!


lost

..see you thought 6 might not be enough.

Keep the report coming, I'll try to check every hour, if I'm here. It's a busy weekend just before Christmas...

8am been on since 3am temp 165 on lower. 149 on upper. Should I we worried about the temp rise? I did't think it would rise so quickly. Or could it be bad temp probs? 11 lb each going to flip'em in 1 hour. any suggestion ?


losttxn

Don't put on on the bottom rack, next to the heat. Put the lower temp on on the very top rack, the other in the middle and don't open the door any more.

Are you checking temps by opening the door or via remote probe.

Rotate them, lower the smoker temp to 200 and just don't open the door and let them go.

They're done when they're done. If they get done early, you pull them and wrap them and go from there.

Have not opened the door. using remote probe. You did'nt know your were taking me on to raise did you. I'll past it on went I get this thing down

losttxn

Nah, we'll get you there...I'm just under all the pressure to help you impress your wife and friends...

Now, if you were in Oklahoma, you could have some beer and I could teach you easier.... but we'll have to to the internet thing.

Come on losttxn. You can do it. We're counting on you!!! In a couple of hours, your yard, and most likely your neighbors, is gonna' smell good........

the 5 am beer should do the trick!!!!
i always have a good luck beer at 5 am that my daughter gives me since i wake up grumpy.
only other suggestion is get the sound track from "good morning vietnam" turn the stereo way up and hit the 1st track while ya crack the beer. sure wakes up the brisket
jack

Hey Lost...

Where's you're update, you stopped with the running update, you left us hanging? Hope the wife and friends were happy.

Smokin'

I think Lost may be somewhere eating some good brisket.

Doc