smoke

only thing i might suggest is to dry the meat out until it is sticky. since you are in the south like me just let a fan run over the surface for maybe 60 to 90 mins. you don't say if you rub it or not but myself i wouldn't put the rub on until after the meat surface was sticky. think the technical name is pelicle.
time looks good and for sure the amount of wood is good
hope it helps.
by the way beef is my week point so i have been keeping notes and really working on it
jack
2 Greyhounds....SMOKIN!!!!

oops to many hours today in front of a southern pride at work guess you may not be in the south.
where i work they are still amazed by my fast eddy 100. showed the pellets and gave out wings from my seasoning in.
jack

From the time,I assume that it was a packer.

The cooker is going to basically lay smoke on the exterior,without too much deep penetration.

Many folks are looking for the beef taste ,accented by the rub and smoke.

Mesquite can often leave a bitter taste, when used in volume, on long cooks.

Many folks just use it to grill,because it burns hotly,or for short smokes.

You could add more wood,halfway through the cook,to lay on more smoke.

You might consider switching to a nut wood for flavor and some oak if you want more and rounded smoke flavor.

Just a couple of thoughts.

Hickory might give the strongest traditional smoke flavor, altho mesquite is pretty strong but tastes sort of different. Also might try a smaller brisket so there's more surface area per pound. Of course that'll probably give you a drier result.

Thanks for all the suggestions. I used Wild Willy's Wonderful Rub. Let it sit in the fridge overnight. Should I let the smoker start smoking before putting the meat in? And what is a packer? I got the brisket at SuperWalmart(cryovac). I have some pecan wood so maybe I'll try that next.

A packer is the full cut brisket,including the flat and the point.

Sizes could go from 7 to 20 lbs.

Prices would run from $1 to $1.80/lb at most super wallys.

I put mine in a cold Cookshack,cold straight from the refrigerator.

I add more rub as it goes in.

I like pecan ,most of the time on Cookshack briskets.

Hey Tom. I guess I bought a packer then. $1.69/lb. 12/lb brisket. What kind of rub do you use for brisket? Do you know where I can get a good log book so I can start keeping records?

swych1,

Send me an email and I'll send you a word or excel version. My email is in my profile.

Smokin'

The rub you are using is a good one.

We can talk later about tinkering with it.

I use it heavy, the night before,and heavy again before you put it in the pit.

IMHO you can't overseason a packer.

Smokin' has the best logs around.

Please let him know, if you find any improvements that can be shared with the Cookshack nation.

Thanks Smokin. Just sent eamail to ya. Doing pork butt and beef jerky this weekend. Would like to kepp track of the process. Just in case.

Wild Willy's is very tasty. Thanks Tom

Yessir