9.5 pound brisket just put onto the Mini Max

Likely 300 or a little more, as I need to have it ready by 4:00ish. 

yljkt said:

I tried brisket on mini-max once. Let's see how yours goes. 

Did a 7.5 lb last week and it was likely my best ever. I'm hoping this one will turn out the same! 

thetrim said:

It looks like you draped that over something.  What was it?

Beer can. This helps keep the meat in the shadow of the plate setter. 

steel_egg said:

How long will your lump last?  I've done some baby backs on mine and I got to my limit of about 5 hours. Ribs were already done. I could have gone a little longer...

If cooking at the lower end of smoking temps (225), I've had my lump last an eternity. At 300 or a little higher, I generally hit the 8 hour or so mark before I have to refuel (which I do at the same time as my foil, to avoid the acrid smoke from the new lump flavouring the meat).

I think that you may potentially get more mileage out of your Max if you overload with lump and also pile the charcoal strategically. 

Reddogwood said:

For a newbie, can you guys further explain re-foiling when you re-fuel? Thanks

@Reddogwood: A lot of people foil their briskets or pork butts around the time that the meat is hitting the stall (usually, around an internal temperature of 160 or so, when the meat can sit at that temp, or even drop, for hours). Personally, I have always found that if I need to reload lump, this foiling period presents the perfect opportunity.

New lump gives off acrid white smoke for the first 20 minutes or so of the cook before it gives way to sweet blue smoke. I like to reload right after I've foiled the meat such that the acrid smoke doesn't actually make contact with the meat. 

Seems to work out great for me, as it allows the cook to continue uninterrupted without allowing the bad smoke to hit the meat. 

bgebrent said:

And??  Please post the victory.

Above brother. The pic was taken after most of the meat was carved. Turned out really well. The meat was very tender and disappeared quickly. 

Brisket on the MM two weekends in a row. I could get used to this!