Noel Hartough
New member
Being a fan of Central Texas Brisket- that's what I got the WSM for- I have been obsessive in my quest! Almost everyone I know uses an offset cooker, and they insist, as good as the WSM is, that I will never really get the deep rich flavor in my meats that you get from stick burners.
My only comparison so far has been chicken wings smoked in my cooker vs wings cooked on a real offset- there was a difference in flavor.
As you know, Central Texas Brisket calls mainly for salt and pepper, and the whole packer briskets I have made have been good- but they don't quite have that fire flavor.
I think there are things I can do with the WSM that may help:
1) Instead of overnight cooks- get up *** early for the brisket cook- starting with a combination of oak and hickory on top of lump charcoal. I've noticed when I only have the original few chunks of wood on the coals overnight, the Brisket doesn't have as much deep smoke flavor. Perhaps if I am able to add a chunk or two over the first 5-6 hours of the cook, that will more mimic what would happen in a stick burner.
2) Not use as much water in the water pan- ( I know there is debate about that)
The one thing I've learned is that the WSM is forgiving in a way that stick burners are not- and I can imagine that if I bought a stick burner that I would ruin some meat for a while until learning it.
Anyone else have any tips?
My only comparison so far has been chicken wings smoked in my cooker vs wings cooked on a real offset- there was a difference in flavor.
As you know, Central Texas Brisket calls mainly for salt and pepper, and the whole packer briskets I have made have been good- but they don't quite have that fire flavor.
I think there are things I can do with the WSM that may help:
1) Instead of overnight cooks- get up *** early for the brisket cook- starting with a combination of oak and hickory on top of lump charcoal. I've noticed when I only have the original few chunks of wood on the coals overnight, the Brisket doesn't have as much deep smoke flavor. Perhaps if I am able to add a chunk or two over the first 5-6 hours of the cook, that will more mimic what would happen in a stick burner.
2) Not use as much water in the water pan- ( I know there is debate about that)
The one thing I've learned is that the WSM is forgiving in a way that stick burners are not- and I can imagine that if I bought a stick burner that I would ruin some meat for a while until learning it.
Anyone else have any tips?