Take Two

I started the coals @ 8:00 AM and threw the 11.5 lb brisket on an hour later. I put some uncooked sausage and chicken on @ 10:00 and used the HEB fajita seasoning and salt on both the brisket and chicken. I marinated a one pound flank steak cut in strips in a homemade Teriyaki marinade over night and draped the strips through the grates @ 11:00. The sausage was great @ 12:30 for lunch. I used a wireless thermometer and think the factory gauge is about 25 degrees cooler than what it reads. My problem with the lack of heat last time was that the grate the coals rest on in the firebox was upside down. I kept the heat about 200-215 degrees. The jerky came off after 6 hours and the chicken 8. Both were a little dry and should be taken off sooner. The brisket came off @ 8:00 (11 hours). It was still tough so next time I'll try running it @ 250 degrees.

First Smoke

I started the coals @ 6AM Sunday morning and put the brisket on @ 7AM. I used basic fajita seasoning and salt as my rub. At 9AM I put three chicken breasts with the same rub on along with three precooked sausages. I pulled the sausage off at noon and eat them. They were great and easy to cook. I never could get the grill hot enough. I continually added coals but the temp never seemed to rise above 160 based on the factory thermometer which could have been incorrect. I have some ideas from a smoker bulletin board that I will try next time for more heat. I did learn to keep the chimney wide open which I did after hour 2 but it only helped a little. I took the chicken off @ 6PM and let it rest. I pulled all the meat off the bone, and it was moist but, I'll take it out sooner next time to get it moister. After 12 hours @ 150 most of the time, I took the brisket off and let it rest in a foil/towel wrap in a cooler for an hour. The point was great and made some nice chopped BBQ with my homemade sauce. The flat was tough and very sinewy so next time the smoker needs to be hotter. We were able to eat it and have it for a few lunches and meals though.