James Harvey
TVWBB Pro
Hi All,
I'm finally getting to my first overnighter tonight with the WSM and a 9lb brisket. I'm doing the below:
Minion - Full ring of RO lump started with 3/4 chimney piping hot.
Wood - 8 pieces of Smokinlicious cherry, 5 buried in the fuel, 3 on top of the hot coals
Water Pan - 1 Quart of hot water to start
Start - Anticipating 10pm
Finish - When it's done (190F foiled in the cooler up to 200ish), aiming for noon to 2pm.
Does anyone see any issues with the above?
Questions:
Should I be prepared to add more fuel? If so, what's the best method?
What is the easiest way to add more water to the pan (18" WSM, not modified)?
May be blasphemy, but does anyone use a finishing sauce on their brisket?
Thanks All,
James
I'm finally getting to my first overnighter tonight with the WSM and a 9lb brisket. I'm doing the below:
Minion - Full ring of RO lump started with 3/4 chimney piping hot.
Wood - 8 pieces of Smokinlicious cherry, 5 buried in the fuel, 3 on top of the hot coals
Water Pan - 1 Quart of hot water to start
Start - Anticipating 10pm
Finish - When it's done (190F foiled in the cooler up to 200ish), aiming for noon to 2pm.
Does anyone see any issues with the above?
Questions:
Should I be prepared to add more fuel? If so, what's the best method?
What is the easiest way to add more water to the pan (18" WSM, not modified)?
May be blasphemy, but does anyone use a finishing sauce on their brisket?
Thanks All,
James