OK, So I'm NOT smarter than the fire or meat!


 
Tom Jordan

Tom Jordan

TVWBB Fan
My last Brisket cook was a disaster! Tried to do a "hybrid-heat" (not Low and Slow NOR High Heat) on a Wagyu brisket and totally 'effed up all the times and temps. Worst BBQ cook I ever did!
Well NO MORE! The fire is smarter than I am and the Meat is smarter than I am and this weekend,,,, they're gonna prove it!
I have a prime 14lb brisket that'll get 50/50 kosher salt and fresh cracked pepper. I have to work late Saturday night, which is a good thing because I can fire up the WSM when I get home and attempt another L&S overnighter at 225*.
I have a question for the L&S aficionados here,,,, I plan on minion method and a full unlit KBB charcoal chamber on my 18.5" WSM. I also plan on about 20 lit KBB on top. here's my question:
As soon as I put the 20 lit coals on top of the unlit, do I THEN add wood chunks, set my IQ110 for 225, close off the other two bottom vents, assemble the smoker, add water and place the brisket on the top rack and cover with the top vent open 100%? Or do I let the 20 lit coals engage the other coals and wood (which seems counter to building up to a steady 225*)?
Please let me know YOUR sequencing for a low and slow brisket. I'm assuming that I'd be getting ready to start around 11:00 - PM to Mid-night and hoping to hit the rack by 01:00.
 
Tom
You have:
1) the 18.5 WSM
2) briquettes
3) ATC.
IF YES, I usually like this (I have the 22 WSM w/briquettes w/ATC):
1) I put a thin layer of briquettes all over the grate
2) I put 1 split of smoking wood
3) I fill up the ring with briquettes
4) I assemble the WSM w/o water in the water pan
5) I setup the ATC
6) I ignite the middle briquettes with a torch for 2 minutes, through the WSM door (the WSM is still assembled)
7) I close the door and let work the ATC for minimum 1,5 hours. Best 2 hours
8) I add the meat.

If you like some water, you can add it. I usually use some in longer cook just enough for the first 2-3 hours at 250-285F. 1 litre is enough in my opinion.
 
Enrico Brandizzi said:
Tom
You have:
1) the 18.5 WSM
2) briquettes
3) ATC.
IF YES, I usually like this (I have the 22 WSM w/briquettes w/ATC):
1) I put a thin layer of briquettes all over the grate
2) I put 1 split of smoking wood
3) I fill up the ring with briquettes
4) I assemble the WSM w/o water in the water pan
5) I setup the ATC
6) I ignite the middle briquettes with a torch for 2 minutes, through the WSM door (the WSM is still assembled)
7) I close the door and let work the ATC for minimum 1,5 hours. Best 2 hours
8) I add the meat.

If you like some water, you can add it. I usually use some in longer cook just enough for the first 2-3 hours at 250-285F. 1 litre is enough in my opinion.
Click to expand...

Enrico,,,, Having seen the product of YOUR brisket cooks,,,, I feel like I just found the "secret" to McDonalds "secret" sauce or KFC's "secret recipe"!!!!!
Thank YOU!
 
I'm no expert - but I'm improving. However:

I usually mix my smoke wood in with the un-lit (maybe a bit heavier dose on top) in order to get continuous smoke wood flavor as the charcoal burns down

As for using ATC - I cannot offer anything smart in that regard

Good luck!
 
I have had success using:

1. One full chimney of unlit with empty coffee can in the middle. Intermingle wood into charcoal for smoking
2. Depending on outside weather I light 1/2 to 1/3 chimney
3. Place lit coals in center of where coffee can was. Add some wound chunks to this fire
4. Set up smoker and let come up to temp
5. Add meat in around 15 minutes
6. I have had 10 plus hour fires this way

I am sure others do something similar

Good luck
 
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