Cape Grim Brisket in the trusty Bullet Smoker using only Lump Charcoal! Damn good 👍

Sooooo goood! The kids loved it!
Massive thenaks to Exclusive Meats North Turramurra for the prime cut of Cape Grim Brisket and to Sydney BBQ’s and Rotisseries for the awesome Charcoal Kings Premium Lumpwood, Mesquite chunks and heat gloves!

[@johnsandoval4938]

I have that exact smoker. I did a half brisket for 7.5 hours at 225F. I never wrapped it, just left it on the grill with water in the pan, spritzed it ever hour. Turned out fabulous, and made burt end chili with some.

[@steeldragon5867]

You can get alfoil wrap half as wide as normal from bunnings, we use it all the time

[@jimbop4499]

Fuck me! you wrapped that up in a suit of armour. Looked delish though.

[@shawnkincheloesr5192]

That looks good ✌🏾

[@OrbEmber]

hey mate, my mouths watering, question - what are you spraying it with and at what intervals? cheers.

[@jmichna1]

Apple cider vinegar cut with a bit of water.

[@chris_ball97]

What was the temperature when you wrapped it and then the finish temperature?

[@glenncurtis-tx3md]

How do you control the temperature
Smoker newbie alert

[@jimmyscookups3936]

Use the vents mate. The top vent will allow temp control
For example, If roo hot, close the vent so only a quarter is open for example and then let it settle and wind down 🤙

[@johnsandoval4938]

I picked up an iQ pitmaster for my Fornetto smoker. It's very handy. You close off 2 of the 3 vents and let the machine handle everything. It will keep the temp for you through the entire burn. I've done 18 hour smokes just dumping charcoal in the fire basket as needed.

[@RolandDeschain1]

So what temp does the meat get to when you first take it off the heat and wrap it?

[@jimmyscookups3936]

Usually push to around 165f and also once the bark is looking nice 👌

[@UncleChunt]

Yummmmmmmm I'll take a whole for me

[@jimmyscookups3936]

Sending one your way bro!

[@tommanning7337]

😎🤘🏻🤘🏻