Gary C.
New member
I have been a member of the forum for a very long time, but had never posted anything before. I had been using a Weber kettle with fire bricks and my Pitmaster IQ110 to smoke brisket and ribs, but my wife finally agreed to get a WSM. Have used it twice so far this week. I normally cook my brisket with the high heat method and wrap it when internal temp reaches 165 then cook and probe for tenderness. They turn out really good, but I had never successfully cooked a brisket low and slow until this weekend. I think it was the best brisket I have cooked so far. It had great bark, nice smoke-ring and was very moist and tender. This was my first cook that had the right texture and tenderness. However I know that the high heat method can be great also.
Thank you Chris, and everyone who participates in this forum and site. The information and expertise within this community is outstanding and wanted to thank everyone.
Here is a picture of my new smoker.
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Thank you Chris, and everyone who participates in this forum and site. The information and expertise within this community is outstanding and wanted to thank everyone.
Here is a picture of my new smoker.
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