So today is the first cook on my new Old Smokey. I thought I would do a brisket. I have an 18 lb brisket that I separated the point and flat. I am still debating if I will make pastrami out of the flat. So I am going to cook the point. It is about 5-6 lbs.
I applied a simple rub of gunpowder, salt, pepper, and garlic powder; wrapped it and let it rest overnight. This morning I injected it with some beef broth.
After the injection I added some more rub.
Here is the OS set up on its tray.
Made a charcoal separator (for lack of better term) by bending and riveting some aluminum flashing into a circle. Put an aluminum pan in the middle to catch drippings. Added some beef broth to the pan. Snaked the charcoal and added the small amazn tube for smoke.
All set up with the maverick probes.
All closed up and cooking.
Now I am watching "Game Day" and playing with the dampers to try to adjust the temp. Since you can't see the bottom dampers when the OS is all closed up, I made marks on the side to indicate when it is closed, 1/2 open, 1/4 open etc.
More to come later.
