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07-02-2017, 10:27 AM | #496 |
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I smoke at 250 to 270 on a brisket and never foil until I pull at 185 and let rest in coleman wrapped in towels. It will reach 195 just resting I always seem to get decent bark. Did you trim fat?
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07-02-2017, 10:31 AM | #497 |
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07-02-2017, 11:21 AM | #498 |
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Most meats stop taking smoke at 2 hours But I just dont believe in opening the smoker especially for foil and especially with a WSM. With the weber when I need add charcoal on long smokes I have one those fireplace scoop shovel tools fits perfect in the smoke chamber to dump a load quikly. I can keep my heat around 260 with the top full open and the bottom 3 I leave 2 closed and 1 half open.
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07-02-2017, 11:45 AM | #499 |
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Inmem did you smoke on the WSM upper or lower grate?
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07-02-2017, 12:05 PM | #500 |
**** you, you cretin.
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I used the upper grate.
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07-02-2017, 12:23 PM | #501 |
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Might try the lower I dont know if its better but its where I put brisket. Might help bark it up.
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07-02-2017, 12:24 PM | #502 |
**** you, you cretin.
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I'll try that. Do you spray yours with apple cider and apple juice?
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07-02-2017, 12:26 PM | #503 |
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Just put a 5lb pork tenderloin on the Treager. Going to put it in a pan and add sauerkraut and apples to it the last hour of cooking.
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07-02-2017, 01:55 PM | #504 |
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nope i wont open lid once in use a wireless probe
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07-02-2017, 01:58 PM | #505 |
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I do use the water pan in KC summer heat and have tryed apple juice in the pant but found no significant difference. Winter smokes I do not use the water pan.
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07-02-2017, 02:01 PM | #506 |
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I checked the IT about an hour and half into the smoking process to see where I was at. The second time was right at 150, so I pulled it to wrap. I'm going to crank the WSM temp up and use the bottom grate. See if there's any difference. Might go 250f
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07-02-2017, 02:13 PM | #507 |
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wont hurt may cut a little of your smoke time down. Some guys will smoke between 270 to 290 just to cut time and still get moist tender brisket. You wont get a smoke ring at that temp but that doent affect anything on flavor moisture or tenderness. Trim after the smoke never ever cut the fat cap before a smoke.
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07-02-2017, 02:16 PM | #508 |
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Get a maverick or weber IQ wireless probe they work great and you never have to lose your heat again.
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07-02-2017, 02:16 PM | #509 | |
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Quote:
My PBC cooks around 305. I can do a full brisket in about 6 hours. I get a bit of a smoke ring, but it's not well developed. I'll take that trade off for brisket and burnt ends in >7 hours. |
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07-02-2017, 02:22 PM | #510 |
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Hell yes anyday.
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