G
Guest
Guest
I smoked a brisket last weekend. First, I used the minion method with the kitslaar modification. I liked it. I started with about 25 briquets in the chimney, which is about what I use with the minion method. I used a one pound coffee can in the middle. It was just a little small for that amount of bricks, so I spread the extras around the top. Put on my hickory chunks, and watched the temp rise.
I put the meat on when the therm in the top vent said 190? and rising. I don't mind if the smokers not up to temp when I put the meat on, as it was climbing rapidly.
I had a polder therm in the meat the whole time. I was amazed at how fast the temp rose in the begining and how slow it rose in the end. I didn't make a chart, but I think the temp was 140? after about 3 hours. The vent temp was 240? throughout most of the cook. It took 9 more hours to go up to 180?, which is where I took it off.
I used the wild willie rub from smoke and spice. This was the second time, and I like it a lot. I put a lot on, so the brisket had a nice spicey crust. The brisket looked good, with a nice smoke ring. It tasted good, with the rub and smoke. It was just dry. I thought 180? was about right. It was a whole 8.5 pound brisket and I left all the fat on, but I thought the flat was too dry. Any thoughts?
Doug
I put the meat on when the therm in the top vent said 190? and rising. I don't mind if the smokers not up to temp when I put the meat on, as it was climbing rapidly.
I had a polder therm in the meat the whole time. I was amazed at how fast the temp rose in the begining and how slow it rose in the end. I didn't make a chart, but I think the temp was 140? after about 3 hours. The vent temp was 240? throughout most of the cook. It took 9 more hours to go up to 180?, which is where I took it off.
I used the wild willie rub from smoke and spice. This was the second time, and I like it a lot. I put a lot on, so the brisket had a nice spicey crust. The brisket looked good, with a nice smoke ring. It tasted good, with the rub and smoke. It was just dry. I thought 180? was about right. It was a whole 8.5 pound brisket and I left all the fat on, but I thought the flat was too dry. Any thoughts?
Doug