Brisket on the offset smoker and some modifications

Today was time to try a brisket on the offset. Unfortunately I still do not have any real smoke wood so used only charcoal briquettes and some pecan chunks.

As I like to use my Maverick BBQ thermometer, I drilled a small hole for inserting a probe for monitoring the smoke temp in the main chamber. The probe for the meat, I just passed through the grease drain.

I also installed a heat convection plate for more even temp in the main chamber.

Today's setup with briquettes and pecan wood. And the heat convection plate.

This plate should now even out the temp in the main cooking chamber.

Drilled a 5mm hole for the smoke temp probe.

Smoke temp probe just above the grill grate.

The meat temp probe routed through the grease drain.

A USDA Choice brisket. Choice is the second highest graded beef after prime. (USDA=United States Department of Agriculture).

As this cut is hard or impossible to get in Norway, I bought it in Sweden where they import in from the USA.

I trimmed off some of the fat.

Also tried to trim off some of the silver skin.

Used a water pan for a humid environment in the smoker and to help control the temp.

Had a slight mishap when trimming off some fat....

Rubbed with newly ground salt and black pepper.

The electronic thermometer shows 106 degC in the smoke....

.... while the lid mounted shows 111 degC.

The temp in the smoke tower at the same time.

After 2 1/2 hours.

After 7 hours the meat temp is 83.

Two pieces of some turkey meat on the side.

After 7 hours.

After 7 hours it was wrapped in foil

After 8 hours it was done.

After 8 hours it was done.

Put it in a pre-heated thermo box

After 2 hours rest in the box.

Juicy and tender, but still kinda firm.

Maybe a tiny bit to thick sliced.

Smoke ring. Doesn't do anything but looks kinda nice.

USDA Beef grades