Wayne Dimirsky
TVWBB Super Fan
I put on about a 12lb Brisket on my 18.5 WSM this morning about 5:45am. I was going to try out the HH cook for this one but the temps are really slow to come up. I'm only at 158 degrees at the grate and about 250 at the dome using a thermometer stuck through a cork in one of the vent holes at 6:40am. The Brisket was in the refrigerator for about 22 hours covered in mustard and some Fiesta Brisket rub and then I let it set out for about an hour before I put it on the smoker.
As suggested on another thread, I have the brisket sitting on a rack in an aluminum pan on the top grate with no water pan in the smoker. I'm using my Maverick 732 to monitor temps. Internal temp in at 118 degrees right now. Hopefully temps will come up or this thing will not be done for dinner tonight. I think we are eating at 7:00 pm. It's a good thing we are having other types of meat in case that happens.
Wayne
As suggested on another thread, I have the brisket sitting on a rack in an aluminum pan on the top grate with no water pan in the smoker. I'm using my Maverick 732 to monitor temps. Internal temp in at 118 degrees right now. Hopefully temps will come up or this thing will not be done for dinner tonight. I think we are eating at 7:00 pm. It's a good thing we are having other types of meat in case that happens.
Wayne