Ted N
TVWBB Member
Hey everyone. Smoked a nice 8.47lb brisket on Sunday. I cannot seem to get a nice smoke ring on every cook. Sometimes its there other times, barely existent. The brisket is nice and smokey, and I use a fair amount (5-6 fist size chunks) of Oak with the odd lump of cherry. I'll tell you what I do, maybe someone can correct an obvious mistake. Get up make fire in chimney starter. Take brisket out of fridge and make rub, applying it fairly heavily (not a crust of rub, but a fair amount). Add unlit charcoal to WSM with wood chunks (some buried, some not) followed by the lit charcoal.Add water bowl and brisket. I never have an issue with temperature as I have the WSM dialed in. It was very damp out at 6am (100% humidity); 4 degree Celsius. Weather improved to cloudy with a high of 8. Put brisket on at 6:20 and took off at 5:27. Any advice would be appreciated.
Ted
Ted