Walter Friend
New member
Howdy all,
just fired up my new WSM 18". did a chicken to warm it up, worked great. Cooked a 7lb brisket yesterday: minion method charcoal, mesquite wood chunks, water bowl 3/4 full, held 235 - 250 deg cook, after 6 hrs internal temp was 165 and stalled.
I have to admit I went for the Texas Crutch and the temp jumped from 165 to 200 in about 50 minutes.
Great bark, good smoke ring,
but meat was a bit on the dry side,
must have been overcooked?
i had trimmed the fat, and the flat was quite thin.
advice please!
Thanks!
wsm22:
just fired up my new WSM 18". did a chicken to warm it up, worked great. Cooked a 7lb brisket yesterday: minion method charcoal, mesquite wood chunks, water bowl 3/4 full, held 235 - 250 deg cook, after 6 hrs internal temp was 165 and stalled.
I have to admit I went for the Texas Crutch and the temp jumped from 165 to 200 in about 50 minutes.
Great bark, good smoke ring,
but meat was a bit on the dry side,
must have been overcooked?
i had trimmed the fat, and the flat was quite thin.
advice please!
Thanks!
