Start Off Low/End Up High (Cooking, That Is)

[Eugene A]

Hello, Everyone:

I have a recipe that starts off at 250 degrees for a few hours, and then finishes at 325 for a few hours. All of it is indirect.

I want to try it on my WSM, instead of starting with the WSM and finishing on the kettle.

In my limited experience I've always used the water pan, with water, for my typical low and slow cooks. With this recipe, in the video the person is using a Kamodo, with a heat deflector, to cook at 250, and then returns the meat to the cooker at 325, but in an aluminum pan with a sauce. There's no water pan in the Kamodo.

If I use my WSM for the complete cook, is it ok to keep the water pan with water at a temp of 325? I've never used sand or clay blocks or anything like that in the water pan. Or is it better to start out in the WSM, and then transition over to the kettle?

Alternatively, I could do it all on the kettle. But then my problem becomes one of setting up the snake for the low temp part, and then transitioning over to finishing at a higher temp. Or do I forget about the snake, and just bank a small amount of coals for the low temp part, and add more coals for the high temp part?

The reason for my question -- I'm progressing through different meats on the smoker. I feel pretty confident with ribs, and I've just accomplished a cook for a crowd (pork butt). Now, we're moving on to beef. The recipe in question is for brisket. I watched the video. I understand the pitfalls (the time is an approximation [it's done when it's done], and the cooker temps will fluctuate, but minor fluctuations are ok).

As always, thanks for your input/comments/suggestions.

 

[Bob Bass]

The water will try to keep temperatures down. You might be able to reach 325 with water, but it will be an uphill battle. Just do the whole cook without water.

 

[Robert McGee]

I second Bob's suggestion to go with a dry, foiled water pan. In fact, I NEVER use water in my WSM's. Start the meat Minion style with a full load of charcoal (I use the "Tin Can Minion" method) then when it is time to switch to high temperature, open the bottom vents. Using either the 22.5" or 18.5" I don't believe you'll have a problem reaching your temperature goal. You always have the option of adding a chimney of lit to the fire if you are running low on fuel (I doubt that will be necessary depending on how long the lo & slo goes, of course.

Just in case, you might want to keep your kitchen oven ready, if you need it. It would be no disgrace to finish in the oven if the WSM won't reach the desired temperature. However, while I have not done a two temperature cook, I believe it's quite doable on the WSM.

Be sure and keep us notified of your results and PICS are important!

Keep on smokin',
Dale53

 

[Dave Russell]

Water is out of the question. To replicate what you saw with the kamado, just start with an empty foiled pan, and then take it out of the wsm when you pan the brisket. You can flip it if needed. No reason you have to start so slow, though. It will be just as good if you start at 275. I prefer to cook briskets at around 275 with an empty foiled pan, and I wrap with butcher paper once they look good.

 

[Len Dennis]

An easy solution is to do the first part of the cook in the WSM and finish it (at the higher temp) in the oven in your kitchen. The smoking part is already done at that point and you're only looking for the heat. The oven will do the trick.

 

[Eugene A]

Thank you, everyone, for your input. I didn't think about finishing it in the oven. That makes sense, as does using a dry pan for the entire cook.

I forgot to mention (an 8 pound brisket) the cooking times in the recipe -- 3 hours, or an internal temp of 150-160 degrees; then 3 hours at 325. The guy didn't say what the internal temp target is, but simply to check for tenderness, e.g. he was poking it with a fork, and said that if it feels tender, then it's done.

We probably won't try this recipe for a while [I'm on a strict "diet" of only one or two 'ques a month, as per SWMBO, and I've already exceeded my allotment for March].