Running hot


 
S

Steve Petrone

TVWBB Platinum Member
My new to me 18.5 is running a little hot. About 275. All lower vents closed. Top vent 50%. I'm surprised. I assume I'll have to work on the charcoal door.
 
Empty water pan foiled. I'm used to running a Piedmont pan.

Brisket only took 10 hours today. As it's holding at 275*, I'll reheat the spares on the WSM for dinner.
 
All I can say is I miss the best BBQ in TN ! At least for my tastes. Spares were some of the best I've ever done. I used the 4-Pepper Rub and rubbed sparingly. The brisket was excellent. I pulled it shy of 200* and it probably should have gone to 200* or slightly over. The flat was nice and moist, better than my earlier efforts. No.5 sauce was fine- I did not finish with fresh lemon juice or use dried cherries that I love in this sauce.
I'll have to swim 2 miles tomorrow to counter tonights dinner.
 
I would imagine if your trying to replicate BBQ of TN you will need to move up the chain to an offset smoker. The WSM gets close, but an offset is a totally different animal.
 
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