f.j. tedford
TVWBB Fan
I've done briskets on offsets and in kettles with a jerry rigged wall between the meat snd coals. With the WSM i have always used the Minion Method. What is the main cause of the differences between the character of a brisket done on the WSM and an offset? Is it the water pan? The fuel?
With offsets and my kettle I always used wood burned to coals and transferred to the pile of coals as needed to maintain 250 deg. or so for most of the cook. Read that as lots of work and constant fire tending! The lazier I got, the more I resorted to Kingsford later in the cook. The briskets always turned out great with deep smoke rings and good bark.
With the WSM, I get great but different flavor and a reduced smoke ring. Just wondering if I took the trouble to shovel coals from another source pile like I used to would the WSM produce the same characteristics as an offset?
With offsets and my kettle I always used wood burned to coals and transferred to the pile of coals as needed to maintain 250 deg. or so for most of the cook. Read that as lots of work and constant fire tending! The lazier I got, the more I resorted to Kingsford later in the cook. The briskets always turned out great with deep smoke rings and good bark.
With the WSM, I get great but different flavor and a reduced smoke ring. Just wondering if I took the trouble to shovel coals from another source pile like I used to would the WSM produce the same characteristics as an offset?