Started at 26lb, but had to trim to 21 to fit. I did my yearly cleaning burn of 1h@700F, and had a hard time getting it to stay below 300. I put in the brisket and some lamb for the slow cooker around 6pm and took the lamb off around 10. The alarm went off at 4am, the flat was done but the point was still 20 degrees off, so I moved it to my electric smoker where I could better control temps. Let it soak at 225 til around 7:30, then turned it up to 250. It was done by 10.
Lessons learned: a water tray is nice for ribs, but prevents the bark from forming on a brisket. Drained the water tray around midnight and poured the separated fat back on top when I put it in the electric smoker. I’ll mix some venison and make burger with the 5″ I cut off the end.
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Started at 26lb, but had to trim to 21 to fit. I did my yearly cleaning burn of 1h@700F, and had a hard time getting it to stay below 300. I put in the brisket and some lamb for the slow cooker around 6pm and took the lamb off around 10. The alarm went off at 4am, the flat was done but the point was still 20 degrees off, so I moved it to my electric smoker where I could better control temps. Let it soak at 225 til around 7:30, then turned it up to 250. It was done by 10.
Lessons learned: a water tray is nice for ribs, but prevents the bark from forming on a brisket. Drained the water tray around midnight and poured the separated fat back on top when I put it in the electric smoker. I’ll mix some venison and make burger with the 5″ I cut off the end.