G
Guest
Guest
Smoked a 10 pound brisket. The flavor was amazing, though my nights sleep could have been better. Ah, the price we pay for smoked meat.
Anyway, the WSM ran like a champ all night, when it would have really be hard to have to tinker with it. But, at about 9 am or so, it began running hot. I tried pulling some of the coals out and replacing them with new ones since I wanted the smoker to continue to burn until 4. I could not get the temp back down to anything under 275 and finally just finished the brisket in foil in the oven. Gave up on smoking some veggies.
I used the minion method to begin and Kingsfod coals.
FYI -I used Stubs beef marinade for 18 hours. Then as I put the brisket on the smoker, I topped the meat with W'ham's rub. Then basted with apple juice after 4 hours and then every 2. Very tastey!! I was shocked to find how small the resulting brisket was. We don't have many leftovers and only had 4 people over for dinner.
Anyway, the WSM ran like a champ all night, when it would have really be hard to have to tinker with it. But, at about 9 am or so, it began running hot. I tried pulling some of the coals out and replacing them with new ones since I wanted the smoker to continue to burn until 4. I could not get the temp back down to anything under 275 and finally just finished the brisket in foil in the oven. Gave up on smoking some veggies.
I used the minion method to begin and Kingsfod coals.
FYI -I used Stubs beef marinade for 18 hours. Then as I put the brisket on the smoker, I topped the meat with W'ham's rub. Then basted with apple juice after 4 hours and then every 2. Very tastey!! I was shocked to find how small the resulting brisket was. We don't have many leftovers and only had 4 people over for dinner.