Question about smoking a brisket.

Thanks. Been awhile since I smoked a brisket but back then I had one of those upright barrel type of smoker. My freezer just went out. I would have gotten 5 of those briskets. 20 bucks a piece was a good deal.

I used a old temp gauge that was connected. Just got a blue tooth temp gauge today. I did research on YouTube on fire management. If you put logs on, or chunks, you have to leave your smoke box open until the gases that's in the wood burn off. That's what creates the heavy white smoke. The goal is to have clean almost invisible smoke. Or that's what they say.

All I had was hickory and apple chunks that I had to keep adding and the temp would rocket. Had to keep opening the smoke box to keep it at 250. Might of just got lucky. But next time I will play around with the coal for controlling temp like you said. I went through 20 bucks worth of wood chunks. Luckily the brisket was on sale for 20.00

Here was my method:
I had a chargriller for years and it worked great.

My method: I started a chimney of coal .. little paper in bottom and filled the chimney with regular charcoal .. I used standard kingsford non match light.. I set the chimney on the grate of the charcoal side of the grill with the door opened.. let it get all red glowing and then dumped the coals into the smoker side..so charcoal side was warmed and offset side was heating..

I would just place some wood chunks on the coals and let them smolder.. add a handful of charcoal on top of the original ones as they burned down and then more wood on that as needed.. I did not buy expensive charcoal because I was adding wood to get the flavor.. the bag of wood chunks from lowes etc would then last a long time since most of the heat was.coming from inexpensive charcoal.

I would load up on charcoal from lowes around the Fourth of July when they had big sales…

It was a very cost effective method..