Eric Aarseth
TVWBB Super Fan
When I first started with my WSM everyone with experience would tell me not to fret. I always figured it was because cooking a meal and messing it up wasn't the end of the world. I think what people were trying to tell me was that the WSM and the cooking method (BBQ) was very forgiving.
I just got done with cooking two packers and hardly gave the whole process a thought. Its not because I've cooked a hundreds of brisket, its because the WSM is so predictable. Granted I had more than a few cooks done so I knew/know my WSM leaks like a sieve and the slight wind would knock the temps up a bit, but slept through the night without a worry. So the smoker would average 275 and not 250. I just ended up with a great bark.
So for those beginners out there, don't worry have fun (but also do yourself a favor and don't make your first smoke a big family or friend affair).
As for briskets - both high and "fast" and low and slow work great. I used the low and slow this time because I really needed the fire and forget approach and I needed the smoker working for me while I slept. Foiled in a pan at 12 hours (didn't take meat temp but still some resistance re: fork test) and took off at 16 horus. Didn't trim. Packers were so big I had to fold the flat up in a curve to fit. Morning the brisket had shrunk and flattened itself out.
I've used the high and fast method with great success when that worked best for my schedule.
Have fun.
I just got done with cooking two packers and hardly gave the whole process a thought. Its not because I've cooked a hundreds of brisket, its because the WSM is so predictable. Granted I had more than a few cooks done so I knew/know my WSM leaks like a sieve and the slight wind would knock the temps up a bit, but slept through the night without a worry. So the smoker would average 275 and not 250. I just ended up with a great bark.
So for those beginners out there, don't worry have fun (but also do yourself a favor and don't make your first smoke a big family or friend affair).
As for briskets - both high and "fast" and low and slow work great. I used the low and slow this time because I really needed the fire and forget approach and I needed the smoker working for me while I slept. Foiled in a pan at 12 hours (didn't take meat temp but still some resistance re: fork test) and took off at 16 horus. Didn't trim. Packers were so big I had to fold the flat up in a curve to fit. Morning the brisket had shrunk and flattened itself out.
I've used the high and fast method with great success when that worked best for my schedule.
Have fun.
