Early in the morning, I started the fire to warm up the smoker:

Eary Morning Fire

The smoker is made from 4 mm steel, so it is heavy. The mass helps to buffer and keep up the heat inside.

The goal is to have a steady 107°-121°C (225°-250°F). The doors help me to regulate the heat:

Inside the Fire Box

As firewood I will use today beech tree wood, with some added cherry tree wood. I have put aside 90 kg of fire wood, should be enough for sure. I expect that I might use around 15-20 kg.

Around 30 Kilogram of Beech Wood

After an hour, the smoker reached 115°C (240°F). Opening the smoker and placing the meat inside will cool it down a little. I will cook the meat for about 8-10 hours around 110°C smoke temperature. The smoke and heat coming from the fire-box is passed through the smoker box. So heating is indirectly:

Smoker Principle

I place the brisket to the left/ opposite side of the fire-box, with a digital temperature monitor attached:

Beef Brisket Meat in Smoker

The plan is to keep the brisket in the smoker for 8 hours (around 3 hours per kilogram meat), at low temperature around 110°C: low and slow.

Closing the lid, and keep on smoking ….

Happy Firing 🙂

Articles in this mini series:

1. Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
2. Part 2: Barbecue Beef Brisket Texas Style – The Rub
3. Part 3: Barbecue Beef Brisket Texas Style – The Fire
4. Part 4: Barbecue Beef Brisket Texas Style – The Cooking
5. Part 5: Barbecue Beef Brisket Texas Style – The Result