Two Briskets on a WSM 18


 
So I got the packer on the smoker at about 2:15. I apparently started with too many lit coals and now have a hard time keeping temps below 300. I was aiming for a low and slow cook, but maybe it will be a medium temp cook....
 
close the bottom vents. WSM can still cook with one or two vents open ever so slightly. you should be able to temp manage easily on the WSM.
 
A couple times I closed the bottom vents completely, but I was worried about snuffing out the fire. I've got them barely cracked open at this point. About 2.5 hours in, I moved the packer to the lower grate, added the flat and closed it back up. 20 mins later and it's settling into 265 top grate and 225 lower. The cold flat is definitely helping.

This is my first time using a second grate probe (brand new) with the Smoke X and there was a surprisingly large reading difference between the two when sitting right next to each other. I don't recall how much, as I was in a hurry to get things rolling, but I think about 10º or so. And of course at this point I don't remember which was reading hotter. After this cook, I'll do an ice bath test to see if there's a bad probe or ???.
 
John, I often shut down the two “windward” vents completely during a smoke, and barely cracking the “leeward” one. Actually killing the heat completely isn’t going to happen in five minutes. Don’t worry, it will be fine.
I do not chase the ten degree window like a teenager at the prom. Make adjustments one at a time, wait twenty minutes re adjust. I like the windward ones open about the gap of the thickness of a bamboo skewer or less unless I need to kick things up which WILL happen. I try to work more to a 25 degree variable, much more realistic and causes less hair loss (something which seriously concerns me!) and makes the cook more enjoyable.
I know, you’re working on a new piece of equipment which you need to get used to but, once you see just how easy it can be, you will get into doing a ton more projects!
Relax, sit back and crack a beer! Or something relaxing.
 
Timothy F. Lewis said:
John, I often shut down the two “windward” vents completely during a smoke, and barely cracking the “leeward” one. Actually killing the heat completely isn’t going to happen in five minutes. Don’t worry, it will be fine.
I do not chase the ten degree window like a teenager at the prom. Make adjustments one at a time, wait twenty minutes re adjust. I like the windward ones open about the gap of the thickness of a bamboo skewer or less unless I need to kick things up which WILL happen. I try to work more to a 25 degree variable, much more realistic and causes less hair loss (something which seriously concerns me!) and makes the cook more enjoyable.
I know, you’re working on a new piece of equipment which you need to get used to but, once you see just how easy it can be, you will get into doing a ton more projects!
Relax, sit back and crack a beer! Or something relaxing.
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spoken like a true sensei. nothing else needed to dial it all in. @Timothy F. Lewis just gave a MasterClass dissertation; to perfection.
 
Wow, never been called “sensei”, senseless often!
Thank you for the kind words Brett! Not an expert by any means, I’ve just managed to keep my miserable crash and burn failures to a minimum.
Smoking is really so much more forgiving that newcomers think, I remember the whole “watching” the thing like a hawk then, a guy, that I have never met, gave me a hand on the early projects and we have become internet friends from thousands of miles apart. He’s become as close to me as my brothers!
All, thanks to this site!
Thanks Boss!
 
Well, I know this isn't the smoke fire section, but I put my brisket in an hour ago at 475F and 30min into it, it was at 710F. I opened the door to see my brisket on fire. So I pulled it out and waited for it to come down which it did and then it sunk to 380 for a while. I'm still waiting for it to be ready to wrap. I wish I had a photo of it being engulfed. That was fun!20210807_161944.jpg20210807_163831.jpg20210807_161855.jpg
 
I just got an earful from Harry. Hah. Did he lecture me or what! He is against cooking beef above the smokepoint of tallow which is 420. He said it is dangerous for folks who won't know how to control a grease fire. I was fine but he has his point.

I'm guessing John's two birthday briskets will turn out way better than mine!!
 
Donna Fong said:
Well, I know this isn't the smoke fire section, but I put my brisket in an hour ago at 475F and 30min into it, it was at 710F. I opened the door to see my brisket on fire. So I pulled it out and waited for it to come down which it did and then it sunk to 380 for a while. I'm still waiting for it to be ready to wrap. I wish I had a photo of it being engulfed. That was fun!View attachment 34317View attachment 34318View attachment 34319
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That’s insane! I will refrain from any SF comments. I may have to retract my comment of “it’s pretty hard to screw up a brisket in the first 90 mins.” Thankfully you caught it early.
 
Can someone who has a WSM 18 interpret the thermometer reading/temp in this pic? I sold my WSM so I cannot make reference. Thanks.

The needle appears to be at 3PM on its dial.
 

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My buddy (from the “well stocked...” post) is an engineer and is less than impressed than he’d hoped with his EX-6. He’s actually looking for a decent price on WSM 18!
I like simple, it’s why I play acoustic music. “If you have to plug it in, they can charge you for it!” Was my refusal to play electronically enhanced music.
Just because it’s “New and Improved” doesn’t mean it really is.
Now, All you kids get off my lawn!
 
Brett-EDH said:
That’s insane! I will refrain from any SF comments. I may have to retract my comment of “it’s pretty hard to screw up a brisket in the first 90 mins.” Thankfully you caught it early.
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Even though my brisket from edge to edge was on fire, I managed the rest of the cook well enough. I wouldn't do well in a comp because of the aftertaste but the texture was spot on.
If I had to do it again, I'd run it at 400 or 375. I learned about a dozen new things from it. The most important is to never tell your significant other about fires.20210807_201324.jpg20210807_201441.jpg20210807_204433.jpg20210807_204541.jpg
 
Donna Fong said:
Brett, you are right. I am a HAF fan now. Thanks for the suggestion. I should have just used my wsm, or modified the temps for the EX6. But the method works fine. Maybe I won't have to cook it quite so fast next time.
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The WSM is super easy for HAF. Literally, bowl out, load with coal and add 3 wood chunks, 90 mins or till bark is set. Add more wood during the 90 if you prefer the smoke flavor of your chosen woods (I mix hickory and apple, usually). Then wrap it and get heat to 300-350° till it probes how you like it. Then rest and carve. HAF is a very easy way to enjoy a quality brisket. I’m looking forward to making one in my E6 soon. I just did Chinese style spare ribs last Sunday and had perfection in 3 hours.
 

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