Early in the morning, I started the fire to warm up the smoker:
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:
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.
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:
I place the brisket to the left/ opposite side of the fire-box, with a digital temperature monitor attached:
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:
- Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
- Part 2: Barbecue Beef Brisket Texas Style – The Rub
- Part 3: Barbecue Beef Brisket Texas Style – The Fire
- Part 4: Barbecue Beef Brisket Texas Style – The Cooking
- Part 5: Barbecue Beef Brisket Texas Style – The Result