Just in time for 4th of July I’ll be updating this blog post with a step by step on the progression of this Texas BBQ, to be smoked over 18 hours. Mahoney (the chef) will be sleeping outside by the smoker and monitoring the temperature and turning the beef brisket every hour. A labor of love that will be much appreciated 30 hours from now!
Smiling Chef Mahoney in hour 1.
Hour 1: Overview of setting up the brisket in the smoker.
- You want to keep it at 275 degrees for 18 hours.
- Use charcoal and mesquite.
- Keep the fat side up so it drips down.
To build a DIY smoker, Scott used a canola oil drum, from a bakery in Berkeley, and cut it in half. This smoker has had one long life! We once smoked trout in it (wrapped in foil) which was amazing.
Hour 5 – Just starting to brown!
Hour 10 – Night time and still smoking strong.
Hour 21 – Hard to resist a small morsel, even at 7am.
Hour 25 – The first taste is sublime. And the may tastes thereafter. The brisket stayed in the smoker for several hours more, completely infused with smoke.