Briskets question

[Dave Phillips]

Tonight I am starting the smoke on 3 whole briskets packers, 2 - 11 lbs and 1 - 7 lbs. I am going to use a large rib rack placed on top of the brisket on the bottom grate to hold the 7 lb'er. Then place the other large brisket on the the top grate.

The woods I have available to me to smoke are Red Oak, Apple, Hickory, Walnut, Cherry and Mesquite. I am trying to follow the first brisket recipe in the Smoke & Spice book. 1st question: From the wood available to me, what wood combination is recomended and in what ratios?

2nd question, after a great weather last weekend in Seymour, IN, tonight there is a freeze warning wth possible snow, what lid temp is recommended before I set it and forget it?

Your assistance and wisdom is appreciated.

 

[Bruce Bissonnette]

Dave,

If it was me I would use a combo of the Oak and cherry, maybe 3 to 2, or 4 oak, 2 cherry.

I like to peg my lid temp between 240 and 250 and make sure it is steady there for at least 45 minutes then I hit the sack.

Don't feel too bad, calling for 8-12 inches of snow North of Detroit before tomorrow afternoon.

 

[Scott Schaeffer]

I agree on the wood selection. I am a little hickory'd out right now. Over did it on some wings.

I also agree on the temp, I just wanted to join in to express my displeasure at our 1-3" predicted. It is just ugly here. Wish it was like last weekend to fire up the WSM.

Good luck