Question: BRISKET on WSM

[V_Rocco]

I can tell by the smoke... that brisket is burning because there is no water in the pan! lol

I use water to help keep the temp steady. I'm more comfortable leaving it while I run errands for a couple hours.

 

[J Hasselberger]

After trying about everything (sand, terra cotta, nuthin') with hit and miss results, I'm back with water, lo 'n' slo and no wrap. My 18.5 can hold 230-240 for 12-14 hours on one fuel load. Did a trimmed 12 lb. USDA Prime packer a few weeks ago that was perfect at 194 after 13 hours.

 

[StanSulli]

After trying about everything (sand, terra cotta, nuthin') with hit and miss results, I'm back with water, lo 'n' slo and no wrap. My 18.5 can hold 230-240 for 12-14 hours on one fuel load. Did a trimmed 12 lb. USDA Prime packer a few weeks ago that was perfect at 194 after 13 hours.

Hi,

What do you consider a "fuel load?"

How do you set the vent dampers to get 12-14 hours?

Heck, might be better if you describe the whole process from start to finish. Would you, please?

Thanks

 

[StanSulli]

Jim, how did it come out?

Is it all gone yet? You never know how many friends you have until you hit the lottery or smoke a brisket.

 

[Enrico Brandizzi]

I am NOT an expert. BUT I started recently thinking of moisture in the air. During winter time here in Rome I can feel humidity in the air and I stopped therefore using water. Today was a dry day with the first sun. Surely it was not as moist as yeasterday or the days before. And I was wrong not using water. My ribs outcame dry.

 

[Jim Lampe]

Jim, how did it come out?

Is it all gone yet? You never know how many friends you have until you hit the lottery or smoke a brisket.

this is the thread from the photo gallery → http://tvwbb.com/showthread.php?58317-Brisket-2015