I tried a brisket, for my second magic trick, in my 008 with great results.
It was a 5.6 lb flat. Lathered it with yellow mustard and used my own dry rub mix, from the fridge into the smoker. Used only 1 chunk of hickory (2 oz.). Set oven temp for 225.
Starting meat temp was 47. Took it up to 190. It took 10 hrs 18 min to get there. Almost 2 hrs a pound. This seems longer than a lot of the posts I've seen, but maybe that's just my unit. The ribs I did as my first smoke also seemed to take a little longer than other posts.
Results were definitely a "A" (can alway think of tweaks). The 2 oz of wood provided more than enough smoke flavor. The meat was moist, tender and very sliceable, in fact you could cut it with a fork. Hopefully I can get my picture of the finished product posted.
I think the success I have had with the first two smokes is due to fighting all of the impulses I have to try to control things. Put the meat in, with my trusty remote thermometer, set the temp and "its done when its done."
I decided on this one to just pop it in, with the minimum wood recommendation, and wait to open the door until it hit my target temp. Its too easy! The hard part is leaving it alone and let it to its thing.
The only thing I would change is to do the overnight cook. I started at around 8:30am so by 7pm we had little patience for resting the meat, etc. I think some resting and holding would improve it.
I also felt like I needed an authentic thin red sauce to serve it with, like I used to have with brisket in Texas. Gotta search the forums for something like that. Finally, I'll have to figure out how to get my wife to clean the smoker for me.
Original Post
