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Hi everyone. I just bought a smokette 009 and I'm new to this forum. I've been lurking and enjoying reading the posts, archives, recipes and guides. I thought I'd share my Adventures In Brisket with you since I'm having a BAD BBQ day Razzer

Since I work at home on Monday, I thought I would try to do a brisket today. First time EVER. I've never even cooked one in the oven. I'm a total brisket virgin. So, I bought a 5 pound "flat" (all I could find) and seasoned it last night with the cookshack spicy chicken rub and wrapped it in foil. I got the 009 all prepped and ready to go for the next morning. First mistake: I slept past my planned 7:30am start time. Ooops. But it was only 8:00, so I pressed on. I loaded the brisket into the smoker, inserted the temp probe, closed the door with my elbow, and went to get some paper towels to wipe the gook off my hands. (note to self: bring towels outside next time.) After I wiped up the mess I made getting the thing into the smoker and set up the thermometer, I went back to bed for 1 1/2 hours. If you've been paying attention so far, you'll notice I missed a crucial step: latching the door. I bounced out of bed at 9:30 to find the door hanging WIDE OPEN. DOH!!!! Frowner About 6:00pm, the internal temp was still holding at 160. I finally conceded that we're not having brisket for dinner and ordered pizza. I double-wrapped the thing in foil and added some beef broth. It's still out there cooking. Is there any hope for my poor brisket? Maybe dinner tomorrow?

-- Bubba
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Good Story Bubba, we've all had our adventures in Brisketland.

It's the next day, did the story end by bedtime?

Good news is there is no safety sensor to indicated the door being open (there is in the 150 and if you don't close the door, you don't smoke).

And it's appropriate, I haven't said this in a week or two, are you ready?

It's done when it's done

You just can't rush these things and practice will make a difference.

I'm sure it came out fine, just later than you wanted.
Thanks for all the advice. It's done this time, and looks pretty good. I'll let you know how it tastes!

I like your catch-phrase "it's done when it's done". I think it might have even been done for dinner last night if I hadn't left the darn door open!

I ordered a new remote thermometer that'll also tell me the cooker temp, so that should help.


I have smoked brisket both with and without the foil and juice. I have found the best brisket came from a straight up smoke - no foil and no juice. The exception would be to foil and place it in a cooler just to hold the brisket until dinner. The simplest way is the best way in a Cookshack. Cool


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