Ok so I have a KC Combo pit. I have cooked one brisket and it was OK. The smoke flavor was not what I like and the smoke ring was very small. I cooked a 16lb prime brisket that I trimmed myself. I cooked at 225 for 6 hours and let the bark set to a dark mahogany color. I then wrapped it in pink butcher paper for about 8 hours until it was tender. I used Big Moe Cason seasoning from Academy. For my first brisket I guess the fineness was ok and the flavor was Ok. I’m trying again. I just put a 14 lb prime brisket on the pit with a recipe I made myself of kosher salt, coarse black pepper, garlic powder and a pinch of cayenne pepper. 1/3. cup, 1/2cup , 1/4 cup and 2 tblsp respectively. Let’s see how this goes. And now I’m using a smoke tube with the same pellets as the hopper. Competition blend. Here is the before picture:
First time with smoke tube
- Thread starter panzon3
- Start date
Well the smoke tube worked kind of.... the brisket had a decent to good smoke ring. Although the smoke tube only lasted almost 4 hours. I put the brisket on at midnight. Then wrapped it about 7:00am. I put the probe in on the either side of the point and flap. The brisket was 202 and 196 respectively. I took the brisket out and wrapped it in a towel for about 2 hours. The flavor profile was better but the smoke was still lacking. Maybe because the smoke tube only lasted 4 hours. Overall I’m happy with the results. The bark was better and the flavor was better but the smoke could be better. Here are some pics
Sparky
Well-known member
Looks good. Enjoy.
Thanks, I give it about 6.5 to 7 with 10 being best. However it is a Huge improvement from the last brisket. Being only the second brisket I’ve done I believe the next will be really good. I just had a sandwich with a light coating of Stubbs Original sauce. I am pleased.
spudthegreater
Member
what type of pellets did you use? maybe spritz it with a mix of water and worsctershire sauce every once in a while and throw a pan of water in there. Thats what a pit master i know does in his offset. takes him about 18 hrs to do a big brisket.
I used the Pitboss Charcoal pellets the last 2 times on the brisket. And I just spritzed it with water to keep it moist. Maybe next time I will put worcestshire in there. The last brisket was right on the money with flavor but not didn’t have the smoke char background I was looking for. The more I cook the more seasoned my pit gets and I’m headed in the right direction. I think the brisket receipe is getting there. Now my focus is on the pork butt. I’m gonna inject it with Creole butter from Tony Chacere and smoke it with Post Oak pellets from BB. I’ll post pics and comment on flavor.
Same thing I use to light mine those work great. You light them and let the pellets burn for 8-10 minutes and then blow out the flame.
SmokinTodd
Active member
Nice job!!! Have you tried smoking it on the 'S' setting for hours first?
My S setting is 180. I did a meatloaf 2 hours first on S, then cranked it up for a hour on 350. Turned out great.
I cannot wait to try it on a brisket. If you smoked it for 4 hours in the S setting, I'm betting I will get a better bark. I'm still learning.
