Lynn Dollar
TVWBB Emerald Member
Really enjoyed Chris's cook attempting Aaron Franklin style brisket. I just read Franklin's book this past summer and have thought about attempting the same cook, though I've yet to trip to Austin and stand in line for the brisket. Being an Oklahoma Sooner fan, Austin is not on my list to visit frequently , but I hope to make it some time.
But after reading Franklin's book, I've surmised this diff in his brisket and everyone else has much to do with smoke, wood, and the smoker. He's particular about all three. I became so much convinced, that I've even done some shopping for a stick burner.
What really has made me think is doing BRITU. In that cook, the coals have to be white and the chunks of wood " engulfed in flame " before the WSM is assembled, and then the WSM temp has to fall back down to 225. My first time through that, I was worried that there would be no wood left for the cook, that it would be totally consumed. But that's not what happens, I think ya get what Franklin calls the " good smoke " .
How far off target am I here ?
Franklin also says the wood chunks I'm buying at Ace Hardware or Home Depot, aren't any good cause they're too dry. Is there something to this ? I've first visited this site in 2003 and from here I bought my first WSM. I've always thought I was getting good smoke flavor .
Is there anyone else here who smokes with WSM and a stick burner ?
But after reading Franklin's book, I've surmised this diff in his brisket and everyone else has much to do with smoke, wood, and the smoker. He's particular about all three. I became so much convinced, that I've even done some shopping for a stick burner.
What really has made me think is doing BRITU. In that cook, the coals have to be white and the chunks of wood " engulfed in flame " before the WSM is assembled, and then the WSM temp has to fall back down to 225. My first time through that, I was worried that there would be no wood left for the cook, that it would be totally consumed. But that's not what happens, I think ya get what Franklin calls the " good smoke " .
How far off target am I here ?
Franklin also says the wood chunks I'm buying at Ace Hardware or Home Depot, aren't any good cause they're too dry. Is there something to this ? I've first visited this site in 2003 and from here I bought my first WSM. I've always thought I was getting good smoke flavor .
Is there anyone else here who smokes with WSM and a stick burner ?