Dave in KC
TVWBB Wizard
Not a very good pic, but this was a packer brisket I made today.
Tasted as good as any I have ever made, including my poor, neglected WSM.
It was only on the smoker for about 7 hours though. Why? IT RAN OUT OF FUEL.
I filled the chamber this morning when I started the cook. About 4 hours in, a great
deal on a Genesis popped out, and I was in the wind, only expecting to be gone
for an hour or so. Halfway home, a great deal on a WSM popped up.
I turned around and headed back to the city. I called my wife at that point and asked
her to go check on the brisket. IT read 165, right in the stall as it should be, but the
grill temp was only 85. I immediately had her bring it inside, wrap in pink butcher
paper, and straight to the oven. Dinner was saved and still on time.
However, I now know, a full chamber will only get you about 5 or 6 hours of cook
time at 250. Lesson learned today.
Tasted as good as any I have ever made, including my poor, neglected WSM.
It was only on the smoker for about 7 hours though. Why? IT RAN OUT OF FUEL.
I filled the chamber this morning when I started the cook. About 4 hours in, a great
deal on a Genesis popped out, and I was in the wind, only expecting to be gone
for an hour or so. Halfway home, a great deal on a WSM popped up.
I turned around and headed back to the city. I called my wife at that point and asked
her to go check on the brisket. IT read 165, right in the stall as it should be, but the
grill temp was only 85. I immediately had her bring it inside, wrap in pink butcher
paper, and straight to the oven. Dinner was saved and still on time.
However, I now know, a full chamber will only get you about 5 or 6 hours of cook
time at 250. Lesson learned today.