keeping the WSM running steady at 190-205 ??

[Tom Raveret]

I'm thinking of cooking a prime brisket with the point attached overnight and was wondering if there is any trick to keeping the WSM running at 190-210.

Weather forecast is for a low of 18f tonight with calm winds becomeing se at 6-9 I have some really neat wind screens I can use if I need to.

Thanks

 

[Steve Petrone]

Tom, why so low....some suggest very low temps=dried out meat???

 

[Doug D]

This post.

 

[Steve Petrone]

Ok, this is over my head...no experiece with those fine cuts. It does help to read 'prime'.

 

[Tom Raveret]

Well so far so good. Went to bed about 2 with the wsm purring at 202 and just woke up found the smoker at 189. Went out and sprayed with apple juice and opened the bottom vents a little and I'm chugging at 204 but slowly climbing so I will have to tip the vents down just a touch.

Interestingly the internal meat temprature only came up to 150 but I suspect thats a result of the lower cooking temprature.

What I've been wondering is will the low temprature cook = a longer cooking time overall or will the lower amount of connective tissue in the prime brisket would mean a quicker cook?

I dont think I'd want to do this if I was fighting the wind. It is snowing were expecting 2-4 throughout the day.

Hoping for some good eats with football today!!!