Hello all! I?m new to Smokin-It Smokers but not new to smoking briskets and other foods especially fish. I?m an ex commercial fisherman which is one of the reasons I bought the 3.5D, smoking lots of salmon at a colder controlled temp. this unit seems fairly ideal.

I have poured through past years posts on here for brisket trying to get a leg up on a successful first cook, Im using a Costco 16.5lb prime packer wet aged for 40 days which I typically find to be my sweet spot. I started out at 170 for 1.5hrs then kept the time the same while bumping up 10* increments and once I reached the 1.5hr mark at 200* I bumped it up to 235* and here it now sits until done. I plan to tinfoil boat the brisket at the stall until finished at which point I?ll pull it and let it cool to 165* while setting the smoker at 155* and then holding until I serve it for Super Bowl dinner. I?m very picky about my brisket, I like a deep smoky, juicy, tender profile. I am using chunks of post oak and cherry wood. I started off with 12oz. Of wood and then reloaded it with 6oz. more once that ash?d up. I did use the chip screen to prolong the wood burn/smoke. I?m nervous as to how this will turn out. Very nervous, as it?s my first shindig with this setup.

I was torn between getting a Lonestar Pellet smoker and this unit, I wanted the Lonestar pellet grill for the smoking function of brisket alone, I chose this unit though for the versatile nature, jerky, snack sticks, turkeys, 50lbs of fish at a whack and hopefully damn good brisket too!

I seasoned this meat with copious amounts of pepper on a thin mustard binder then flaked sea salt, garlic, and finally a dusting of Lawry?s. I sure hope it turns out as every method of brisket smoke I?ve used before has done well.

Here are a couple of pic?s, I?ll update as I progress?.. the pic of the brisket in the smoker is 6hrs in at the beginning of the 235* program. Just starting to get render.

Nice!  Just did the bypass on mine today for more flexibility with the new PID. 

I am going to smoke two 8.5 pound pork butts in model 3 at 225.

What would folks estimate the time required will be?

Thanks

My bought used model 105 now running with a pid is 31 years young.
Paul B

Smokin-It 3.5D smoker for sale. Used twice. Works great, just not the set-up for me. 

Smoker Model #3.5D has the capacity to hold up to 60 pounds of meat or seafood and comes with an integrated PID Digital Temperature Controller with meat probe.

Make me an offer and you come get it or arrange shipping.

jcn4096@hotmail.com

JC