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Guest
Guest
Back on Memorial Day Weekend I purchased a WSB largely from all the great info I read on this site. I had never, ever tried using a smoker before. My first trip to the plate I made some ribs and a pork butt. The butt was a hit, the ribs...not such much, clearly under cooked they were very tough. Not to be discouraged I tried a brisket the next weekend. It spent over 16 hours on the WSB and I ended up with a very dry jerky that never got above 175 degrees. Okay, So I read a crap load off posts and tried testing my thermometer..it was off by 30 degrees. I also learned I used way too many lit coals when using the minion method and I decided to toss a clay plate in the pan. Most importantly was the foiling recommendation for briskets when they hit 160-170. I fired the WSM back up this last saturday night and drove back down to brisket town, with all you posts steering the cook. It was a Grand slam..The brisket was unbelieveable. Thanks to all of you who have shared your answers to mistakes you have overcome. A big tip off the cap