"Kevin S. Wilson" > wrote in message
...
> On Thu, 26 Jan 2006 12:02:42 -0500, "43fan" >
> wrote:
>
> > Put a dry rub on the night before, left
> >it sit out of the fridge for about an hour before putting it in the
smoker,
> >then mopped it about every hour. Cooked approx. 8hrs maybe closer to 9.
>
> 1. Stop mopping it. All you're doing is making your smoker cycle as it
> loses heat, then has to build the heat back up again.
>
> 2. Cook until it reaches an internal temperature of 190. Pull it, wrap
> it in foil, wrap that package in a towel, and put the whole affair
> into an (empty) cooler. It'll stay warm for hours.
>

Replying here to both yours and Bob's post(hope that's ok Bob), since you
both mentioned not mopping it.

What would the cook time be (approx of course) then for say a 5lb-6lb
brisket? Unfortunately the Brinkman only has Warm/Medium/Hot on the temp
gauge(gonna try and get a different one that'll fit the same hole that at
least has numeric readings!). Seemed like I could only get the temps into
the middle of the "medium" range most of the time, when using the water pan
anyway(should I use it?).

If I'm able to have it done in say 8-9hrs or less, I'll be able to be there
and tend to the fire if necessary. That forces a lowering of temp too
though then, doesn't it?

If I ask stupid questions, it's because, well, I'm stupid!*laffin* well,
when it comes to this anyways...