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Smoking fore for Cooking 3. Build that Fire
    Arrange your logs in a way that air can get around each log, may start with some smaller logs then move to bigger ones as the fire heats up. The initial fire should be fairly large as most will hopefully burn down to coals before you begin cooking. If you have a propane torch, this is the perfect method to start your wood burning. If a torch is not available, you can use a small pile of charcoal soaked in lighter fluid under your logs. You can read more about different wood types over at Cooking Woods. Open up all your air vents wide open so that the fire is getting maximum air. Light her up. Let your fire burn until you have a good deal of coals and it is self sustaining, this usually takes 20 to 30 minutes depending on greeness of the wood. The cooking area should reach temps of close to 400 during the warm up.

   Once the fire has reached this point I shut the air vents down to extinguish the flames for a few minutes, then barley open them so it puts the fire in a smoldering state barely getting enough air to smoke. Careful not too leave it closed too long as your fire will go completely out. Ofcourse this varies on the type of pit you are using, I am using one of the household Smokers as an example.

Brisket smoking on the grill 4. Insert Your Meat

   For this example, lets assume you have a 12 pounder which is a pretty common weight. Insert your meat into the middle of the cooking area with the fat side up, you will never flip it as you do steaks. Put the large folds or the larger end of the brisket closer to the fire. The goal for the next six hours is to keep your pit between 250 and 300 degrees.

   Normally you add wood every few hours if you have a good smoldering burn, you control temperature by opening up air vents to warm the cooking area. In turn, close the vents to cool the cooking area. Once you get it down you can usually make several hours and the pit will stay the correct temperature on its own.

   Some live by mopping the brisket every hour, but maybe I am lazy or have found no reason to mop a brisket that constantly has fat melting naturally doing the same thing. I found that everytime you open the pit it screws up your cooking temperature so I am all for leaving it closed for 6 hours straight. Ok, I will admit I do take a quick peek from time to time, you have to make sure it is still there!

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