smoke time for brisket

[Robb Douglas]

Customer service at BBQ Guru says to have the top vent open just a crack whcih is what I have done. To compensate for this I guess I'll have to use less smoke wood. Can anyone using the guru give me a tip as to how much?

 

[Ed Jones]

Leave the top vent wide open. I've had a Guru for over a year and that's what I've always done. I still don't know why Fred says to partially close it.

As for smoke wood, on a brisket I use about 4 fist sized chunks and that's it. I don't like super smokey flavor, though.

 

[Mike Zarecky]

I did a 10-12 lb. brisket this past weekend with my Pitminder. Top vents full open and about 5 chunks of pecan. It took a little over 12 hrs.

It turned out perfect......

MikeZ

 

[Bill Hays]

Robb, I agree with Ed and Mike on the top vent. I've been trying it at 1/2 lately and haven't noticed any difference in the end product. Leaving it open just a crack though...I don't know...

 

[Robb Douglas]

Thanks for the info everyone. I'll try the next one with the top vents open.