Cold rainy day here in Texas but gonna proceed with brisket smoke. Bringing briskets to room temp while I get smoker going, will trim those as it heats up which usually takes about an hour.

Post oak and pecan. I’ll use post oak for this smoke. 2/

Use a charcoal basket in fire box to start, helps hold for first few hours as well. All wood to regulate after that.

Just waiting to get to temp. Three probes to check temp left to right and in meat. 4/

Not much trimming, try to work deckle fat out, sometimes partially separate point and flat but not this go around. Just salt & pepper.

That’s color of smoke you want. Fire needs oxygen to get the blue color so gotta balance too hot vs right smoke. 6/

I start fat side down for insulation but will flip after few hours for good bark all around. If you are looking you arent cooking for here. 7/

Next step is most important and must be done 6-8 time through a smoke. Crack beer. 8/

Wi-fi enabled probes are the cheat code. Monitor from here. Try to keep temp between 250-275 on both sides once there. 9/

Flipping after 3 hrs

post oak