First Cook Underway

The Excel 20 is presently 2 hours through it's first cook. I chose a 6.5 pound Brisket, waiting 2 hours to let the smoker "season" a bit before throwing it on.

The cooker came up to 225 degrees in about 15 minutes and has held that for 4 hours (2 hours with out meat). The fuel is Kingsford with a few Hickory wood chunks. Note: I have a few bags left and am trying to find another charcoal or lump locally that I like.

I already love not having to babysit the cooker every 30 minutes like did with the Weber kettlle, and I knew I would.

If I find a site to post pictures too then I'll upload them shortly.

Mike

Mike, hope it exceeds your expectations and we'd love to see some pics...

Here is a guide to posting pics https://proq.forumotion.com/the-pub-f20/posting-photo-s-t106.htm?sid=71a6a649fb66d118aa6f83c4d370c276

You can also use www.tinypic.com so you can post them in the thread.


Cant wait to see pictures.

SMOK-ON!!

The Excel undergoing 2 hours of seasoning burn-in. It came up to 225 degrees (on the ProQ therm) in 15 mins and held it for 4 hours.


The Brisket, rubbed and ready, all 6.5 lbs.


The set-up started on the deck and I decided to move the cooker down to the corner of the drive-way, not quite knowing what the heat might do to wood.


It's time


3 hours into the cook, getting hungry; neighbor has asked me to move the smoker to the other side of the yard (can't stand the smell;he's hungry);


Internal temp is 150 after 4 hours; more later....lookin 'good

I pulled after 9.5 hours and 180 degrees.

Sorry for the flash....


I may have left a bit more fat on than most would subsribe.



Let me know what you think!

Ian, it's a wonderful cooker and I tended it way too much for a first cook (my curiosity). The stackers are great designs as I did re-fill charcoal and the water.

I did check the therm against 2 others that I have. The one with the Excel is 20 degrees low.

Looks like a nice tasting brisket, Mike

Awesome cook mike. What kind of rub did you use?

It's a rub I really like that I mix: Paprika, Brown Sugar, Salt, Granualated Onion and Garlic, Chili Powder, and a few other smaller things. Let me know if you want the full recipe and I'll list.

and thanks....

You're welcome Mike!

I'm always down for a great recipe! I haven't went to a persoanl rub yet. I'm starting to hate the "brands" in the grocery store.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup granulated garlic
1/4 cub chili powder
6 TBS granulated onion
1 TBS black pepper
1 tsp ground cumin
1/2 tsp cayenne pepper

I use this, and variations of it, on just about everything that goes on a grill or smoker