Awesome looking brisket for your first foray into the packer. keeping the smoker in the 200-250 range is ideal for brisket, smoke early and often. If you get stuck finish it in foil in the oven till 203-205F IT
I did my last one at 200 for 3 hours, than 240 till I/T of 175, put in a foil pan with 1/2 cup beef stock and wrapped top of pan with aluminum foil, cook at 240 till I/T hits 200
Nice smoke cap Elderthewelder For a guy starting out I'm talking top grill temp, likely meat cooking temp is higher but it gets the job done. OP is learning his new smoker, and below 200 is really where to start but hard to control, once the meat temp rises it's all about keeping ~20-30deg difference in cook vs. meat temp (not top temp) that's why a top temp of 225-250 is a good rule of thunb
"Fatty" time next! Thinkin just a basic ground chuck mushroom, green peppers, onions, cheese, and bacon wrap. Like a giant smoked hamburger. My good ("country" or below the M/D line) *sausage is all gone and I can't find any sausage up here that's not either spicy or hot italian or some Jimmy Dean type stuff at the grocery store. *plug for "Wagner's" Mt. Airy (MD) Meat locker and there sausage!!
someone on here does fatty wraps - can't remember what the post was called? basically what you are looking for http://firewoodhoardersclub.com/forums/threads/might-smoke-up-a-fatty-this-weekend.4729/
You need to send your plans to NASA for that thing! It might help them on Mars…, That's just too coooool
Copy that My cheapo Kingsford grill will run away to 330-350 occasionally on a reload, takes 20-30mins to get it dialed back in. Learn from others and do what works for you
