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Happened to me a couple of years back. It wasn't my first brisket cook but it was one of my earlier overnighters. I needed to refuel and my pan was dry. I boiled up a magnum's worth of water. By that time the pit temp had spiked. Added the water. Put the lid back on .... and ...

Yep. Got my thermopen ready, pointed and waiting.... Brisket #1 is fat side down and happily entering the stall at 162 Brisket #2 is coming up to temp nicely at 120. Still struggling getting the pit temp stable.. time to walk away and not look at it for an hour I guess.....

Second brisket went on *fat side up* about 45 minutes ago. Pit was holding steady at 227*. First brisket was at 160*. Refueled and now I'm just working through the temperature spike - which peaked at 251.

Good for you. First smoke and you even managed to adjust on the fly. You don't sound like a rookie to me. One safety thing to bear in mind. Please be careful when you refill your water pan. I noticed you said you were using nearly boiling water. If you add nearly boiling water to...

OK. So for what it's worth I never needed to add additional wood. I used some extra large chunks (i.e. softball size) and there's plenty of life left in them. Maybe a little more down the road but no need to add anymore. BTW, Packer's been on for about 8 hours now and is at 160...

I always smoked with it open before I started using the guru too. There was no way to keep the coals lit without it open at least a little. Not sure why but as I recall when I started using the guru the instructions called for 100% closed. Been doing it that way ever since. Only...

Hi Jennifer, Here's the pic of the trussed brisket I promised.

Here's the packer trussed to fit on my 18.5"

Hmmm... Ya' know Bill. Maybe I'll just need to repeat this experiment then. After all... With the fat cap on the brisket on the bottom rack it's probably acting as a shield for the fat cap up brisket on the top rack. After all.. with a question this serious ya' just can't be too...

OK. So here we go. As promised in an earlier thread. Tonight I settle once and for all. Scientifically *ahem* positively with no room for debate the most important bbq question of this and the last century.... Fat side up or fat side down? Prepping and ready to go are these...

Realize this is an old thread but felt I needed to respond. Been running with various Guru products for 6 or 7 years now. Honestly? I shoot for 225 and normally can hold it pretty close. Even though I run waterless. I run 50% or less on the bottom damper and the top vent 100%...

In case this helps my 18.5 WSM has been outside since I got it in June of 2004. No problem at all with the elements and trust me. This thing has been used! As far as visiblity from the road you could always chain it to one of the legs I guess. Put a garbage can over it?

Am figuring 17 hours for the 14lb packer and 10 hours for the 8lb back cut.

Thought about it. Have tried HH twice. First time was a disaster. Second time I still liked low and slow better. Doing these for a really good friend's birthday party so don't want to chance it. Besides. In another thread I promised to do one fat side up and the other fat side down so...

So what are people's thoughts here? I'm doing a staggered cook toinight. Plan to start with a 14 lb packer bottom rack. About 7 hours later I'll be adding an 8 lb back cut brisket on the top rack. Whadda ya' think about whether I should add some smoldering smoke wood along with the...

Just paid $5.50 for 22 lbs of CAB.

Absolutely great chart. Plan to print it and tape it to the inside of one of my kitchen cabinet doors. Migration to metric I believe will happen in time over generations. We think nothing in the US anymore of drinking / buying water in liters and running 10K races. Familiarity will...

Masonry supply store will have them.

Thanks. Definitely cook by temp. Was only really trying to figure out how early I'd need to light the coals.

Can't find my old pictures. Basically what you want to do is: - Take 6 bricks. - Wrap them in aluminum foil. - Put the brisket on the bottom rack. - Fit 3 of your bricks around the brisket. - Put your second rack on top of the bricks and make sure you clear your brisket. -...