This was a "high-heat" cook...mainly due to my temps getting out of control early, even with the outside temp at 24F and some wind. I cooked this brisket (4lb) for three hours at an average temp of 310F. Took it off of the smoker at 154F internal temp and finished it off in my oven at 300F for one hour, foiled.
This thing came out awesome. Easily my tastiest brisket. I marinade it in rum, apple cider vinegar, and Worcestershire sauce. I put together my own rub which consisted of cumin, onion powder, minced garlic, paprika, black pepper, salt, and red pepper flakes.
I've also had a butt cooking for almost six hours now. Another six hours to go and I'll pull it. That's going to be tomorrow's meal for the Super Bowl. I have the vinegar-based sauce all ready to go!!!
Pic after 3.5hrs of cooking:
This was the first time I've used chunked wood. Chunked it myself with the sawzall, as the wood was cheaper to purchase as logs. I picked up some hickory and oak. For the brisket cook, I used what is seen in the picture below. About 3/2 ratio of oak to hickory. Some of the oak is buried under the coals. The smoke flavor was AWESOME. I dipped a piece of the brisket into the sauce I set aside for dinner once or twice, but it tasted so good, I neglected the rest of the sauce.
I'll throw up some pictures tomorrow when the pork butt is all finished. Setting the alarm clock for 1-2am so I can take this thing off of the smoker.
6hrs 15min into the cook - internal temp of 163F
Modified by Dreizehn at 8:26 PM 1-31-2009