On Thu, 26 Jan 2006 12:33:13 -0500, "43fan" >
wrote:

>
>"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...
>
I'm like Bob - don't know about this Cooker. Only suggestion I would
have is to lose the briquettes & buy some lump instead.

Harry

Who doesn't inject but if I did, I would spark up a little beef
boullion and inject that.

Harry