It's been a long time

[activescrape]

Since I had a real smoker, but I am back in biz. This is the first try on this new/used smoker. I've got some hickory and some mesquite for the fire. Fiesta brisket rub on the meat and it looks like all systems go. I'll update after church.

[Charles Helm]

Looking good.

[salth2o]

I can't wait to see the finished product! Looking good so far.

[activescrape]

OK, it's been 4 hrs and this is what I've got so far.
How long do ya'll cook yours? Also, should I wrap it in foil at any point.

[salth2o]

I cook my briskets 1 hour per pound at 225*F. I foil only after cooking and let it rest in a cooler a while to reabsorb the juices.

[Charles Helm]

I cook my briskets 1 hour per pound at 225*F. I foil only after cooking and let it rest in a cooler a while to reabsorb the juices.Pretty much the same here, except I try to cook to 195 degrees internal temp and then pull it off and foil. Of course, before I had the thermo I did one pound per hour and my wife liked them more...:slimer:

[boat_money]

i'm lazy so i cook mine on the smoker for the first half and then wrap and cook in the oven for the second half. save on wood and excercise as you don't have to check on the oven temp every 20 minutes or so...

[Too Tall]

i'm lazy so i cook mine on the smoker for the first half and then wrap and cook in the oven for the second half. save on wood and excercise as you don't have to check on the oven temp every 20 minutes or so... Remote thermometer ;)
(http://www.maverickhousewares.com/et73.htm)