Hi all - long time member and poster - but FIRST time brisket coming up this weekend for this guy.
I've searched a lot of threads and as usual this site in the best resource but still have a couple questions. I want to keep my brisket simple and thus have decided to use Aaron Franklin's method as shown in his how-to videos. So here are my questions:
1. What adjustments do I need to make to the smoking process, if any, seeing as I am using a WSM and not an offset smoker? Do I still cook it fat cap up?
2. Wood: I've never smoked something this big or for this long - how many wood chunks are needed? Thinking of going cherry/hickory.
3. With water in the pan, my WSM almost never can crawl above 250. I was thinking of keeping the pan in and cooking it low and slow around 225. Is this TOO low? I have the luxury of time for this cook.
4. How does my plan sound? --> Cook @ 225 for 6 or so hours, forming the ideal bark, spritzing every now and then. Pulling it after 6 hours, wrapping in butcher paper, putting it back on, and then waiting for the ideal temp (what range should I be looking for before I pull it?) and resting in a cooler for an hour or so.
Thanks all for your help - can't wait to share my results!
I've searched a lot of threads and as usual this site in the best resource but still have a couple questions. I want to keep my brisket simple and thus have decided to use Aaron Franklin's method as shown in his how-to videos. So here are my questions:
1. What adjustments do I need to make to the smoking process, if any, seeing as I am using a WSM and not an offset smoker? Do I still cook it fat cap up?
2. Wood: I've never smoked something this big or for this long - how many wood chunks are needed? Thinking of going cherry/hickory.
3. With water in the pan, my WSM almost never can crawl above 250. I was thinking of keeping the pan in and cooking it low and slow around 225. Is this TOO low? I have the luxury of time for this cook.
4. How does my plan sound? --> Cook @ 225 for 6 or so hours, forming the ideal bark, spritzing every now and then. Pulling it after 6 hours, wrapping in butcher paper, putting it back on, and then waiting for the ideal temp (what range should I be looking for before I pull it?) and resting in a cooler for an hour or so.
Thanks all for your help - can't wait to share my results!