PeterD
TVWBB Super Fan
Hi all,
I'm doing a hot-and-fast brisket today. 12 pounds trimmed Prime from Costco, dalmatian-plus rub. After watching a ton of YouTube videos I decided to give T-Roy's process a try using my 2008 18" WSM. His process is no water pan for two hours, 400°F pit temp and turning the grate a quarter turn every 15 minutes, then wrap, and back on (with a dry water pan in) at 275°F until probe tender.
I'm maintaining the temp between 380 and 410 pretty well, but the fire is dirty. I waited for about an hour before putting the meat on, and even after 90 minutes I'm still getting billowing white smoke pouring out every orifice. Using comp-K ("professional" or whatever they're calling it this year) and 6 chunks of post oak.
In the videos they're running a perfectly clean fire and I have no idea how they're able to achieve this. The only thing that they're doing differently is they're using a 22.5" and I'm using an 18. I have the door on upside down and resting on stainless steel screws to give the fire more airflow; without that, and the door closed, my cooker won't go above about 350 negatively. Normally I cook at 250-275 so this is all brand new to me.
Suggestions? Obviously it's too late for this cook, but for next time?
I'm doing a hot-and-fast brisket today. 12 pounds trimmed Prime from Costco, dalmatian-plus rub. After watching a ton of YouTube videos I decided to give T-Roy's process a try using my 2008 18" WSM. His process is no water pan for two hours, 400°F pit temp and turning the grate a quarter turn every 15 minutes, then wrap, and back on (with a dry water pan in) at 275°F until probe tender.
I'm maintaining the temp between 380 and 410 pretty well, but the fire is dirty. I waited for about an hour before putting the meat on, and even after 90 minutes I'm still getting billowing white smoke pouring out every orifice. Using comp-K ("professional" or whatever they're calling it this year) and 6 chunks of post oak.
In the videos they're running a perfectly clean fire and I have no idea how they're able to achieve this. The only thing that they're doing differently is they're using a 22.5" and I'm using an 18. I have the door on upside down and resting on stainless steel screws to give the fire more airflow; without that, and the door closed, my cooker won't go above about 350 negatively. Normally I cook at 250-275 so this is all brand new to me.
Suggestions? Obviously it's too late for this cook, but for next time?