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- 8 lb brisket
- Morton’s Kosher Salt + Black pepper about 50/50
- Hickory wood
- Start spraying brisket with beer after 3 hours
- 9am–3pm on smoker, tried to maintain 250°F–275°F
- Kept fire vent open all the time, aiming for complete combustion, opened firebox door when it got too hot
- When I couldn’t raise the temp, I had to empty the ashbox and start new coals
- Stalled at 170°F for last 2 hours (between 170 and 173)
- Pulled during stall, wrapped then moved to the oven
- Moved to oven at 265°F
- Bark didn’t look very dark when I pulled it, but got plenty dark in the oven
- Too salty, other than that: perfect
| ExposureTime |
1/17 |
| FNumber |
1.8 |
| FocalLength |
4.4 mm |
| CreateDate |
2020-03-29 18:56:49 |
| ISO |
210 |
| Model |
Pixel 2 |
| Make |
Google |
