Weekend Brisket Smoker

Friday
buy 2x sets brisket @Bismilla
put 2 larger cuts together
,leave out overnight
put 2 smaller cuts together
,place in fridge

Saturday
boil full kettle of water
start fire using hardwood
,smaller pieces at the top
,until red
trim meat
slice top layers
place each on individual rack
salt
Add smoker pan
,place in center piece
fill with kettle water
place largest cut above water bowl
place onto fire, lock down
add temperature probes
,find core
,connect
find reading
place other cut
,connect, read
close
open vents
Smoke non stop for 10 min
place with gauge to camera
,target 145'F
fan flames
soak wood chips in cup of red wine
soak double as much chips in water
...at least an hour later
drain red wine
,set aside
drain water
pour water into smoker pan
make multiple foil pipes w/chips
,poke holes in them
,set aside
when target 145'F hit
boil full kettle
place foil pipes onto coals
,next target 160'F
keep adding till done
add pellets till target hit
when target 160'F hit
remove center piece w/closed top
add fast burn charcoal
add firestarter, light
move center piece to kitchen
remove top meat
remove bottom meat
remove kettle
,drain it
,rinse with hot water
place back into center piece
fill with hot water
wrap bottom meat
add salt
add half of drained wine
return to smoker
wrap top meat
add salt
add rest of drained wine
return center piece
add probe to bottom
return top meat
add probe
close top
fan coals
monitor
target 205'F
keep fanning
,adding coals
when target 205'F hit
remove meat
unwrap to cool
wait at least 2 hours
,or best, overnight
dish wash racks
remove smaller cuts from fridge
,leave out overnight

Sunday
Repeat