Losing my brisket cherry this morning. Fat side down because Myron said to. 13 lbs trimmed “full packer”. My own rub. Burning oak and hickory.
Still figuring where the heat is in places throughout the pit. I have 2 analog therms. 1 at each end. I have a digital therm and probe bottom shelf and a Smoke probe top shelf next to meat roughly in the center. That is 4 therms in a 120 gallon tank. They read 50 degrees apart across the pit. Not really happy with that.
Pit still smells like that nasty swineapple bacon. Im worried the flavor is stuck in there. I pray the hickory smoke is what the brisket is getting, not pineapple bacon (still the nastiest thing I ever cooked).
Im adding 3 racks of babies and 2 beercan chix later this morning.
Merry Christmas.