First brisket in SI2

[DarbyDog]

5.67# flat.

Brined over night using a spicy OJ brine recipe from smoking-meat.com.  Began smoking @ 0800. Ramped up to 225 over about 45 minutes.  Using six ounces of hickory and have some apple juice in there also.  Have an Auber probe in the brisket and will check the temp after five hours.

Smoke only seems to have lasted 3.5 hours. I was wrong about the smoke, it lasted for about 5 hours.

 

[DivotMaker]

Sounds good, Walt!  I have seen that brine recipe - interested to hear how it turns out!  As for the smoke only lasting 3.5 hours - there's still smoke in the box.  It's light, but it's there.  Also, your meat only absorbs the smoke until it hits about 140° internal temp, so you've probably had enough smoke.  It does its real magic on the cold meat.  After that 140 point, it builds up on the surface, and causes a bitter taste.  6 oz is plenty for a brisket.

 

[DarbyDog]

The Brisket was amazing.
Ended up smoking for about 10 hours. The meat was still very tender,  juicy and flavorful.
No pics this time because we had company for dinner.
I'm Very impressed with the SI2. Much better than my Traeger for my use. 

 

[DivotMaker]

Congrats on the success. Walt!  Welcome to the wonderful world of Lazy Q. 8)