Whaaaat Uppppp? Smoking my first packer brisket in my new AQ.Here's the particulars: Untrimmed COV 14.46 lb. packer brisket. Trimmed as per Smokin's 101, maybe a little more but not much. Left the fat cap on and down in smoker.Did not weigh after trimming, but I figure maybe lost a couple of pounds.Rubbed with John Henry's Brisket rub, but first applied a liberal amount of worchestichire sauce (I know I got it wrong). I did not do anything to the fat cap. Put in the frig. for 3 hrs. then a second heavy rub and into the smoker at 46*(meat temp.)Outside the cookshack was 76*. I used 4.1 ozs. of Hickory in three pcs. I placed one of my Mav 732 probes into the flat horizontally in what I felt was a thinner part of the flat. The other probe I placed right near the stock smoker temp. probe as I want to check for temp. accuracy of the AQ probe. The Mav has previously been checked as being right on.I placed the AQ meat probe into the point, since it should finish after the flat as per this forum (I'm a newbie). I set the smoker temp. at 235* and the flat internal meat probe at 195*(I want to pull the flat). I will check for doneness at 188-190*, does this sound about right? I will do the toothpick method on the flat in a few diff. places on the flat.When it passes with NO resistance I will take out and remove the point as I want to make burnt ends.I will then add a little dark brown sugar and more rub to the point and return to the smoker for another 2-21/2 hrs.Please anyone tell me if there is anything else I can do or change. Much appreciated, or if there is something else you need to know. It went in at 10:00 pm. I layed the point over onto part of the flat in the smoker. Thanks qer's, peace out!!!! "Q"
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