BBQ Guru in Charge of Brisket

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Got a little later start this A.M. didn't have any carrots LOL need them for the au jus store opens at 6:00 am so we get carrots and some onion.Brisket about 7 pounds was already given some TLC, salt,pepper, Worcestershire sauce.lets see what we have here

 Veggies resting with the meat rack


Meat all happy and waiting


All ready for the pit


Chimney with 12 bricks, used the starter cubes 


Took maybe 10 minutes 


Target temp was 249 for this smoke


hard to take pic when it is blinking

Be back later
 
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Got a little later start this A.M. didn't have any carrots LOL need them for the au gus store opens at 6:00 am so we get carrots and some onion.Brisket about 7 pounds was already given some TLC, salt,pepper, Worcestershire sauce.lets see what we have here

 Veggies resting with the meat rack

Meat all happy and waiting

All ready for the pit

Chimney with 12 bricks, used the starter cubes 

Took maybe 10 minutes 

Target temp was 249 for this smoke

hard to take pic when it is blinking
Be back later
Looking good Richie! I'll have to look up a bbq guru and see if it can help me
 
Everybody says the WSM's are set & forget, but with a Guru they really are.

No more getting up in the middle of the night to check the therm or fire.

I've had a Guru for about 6 years & it has performed flawlessly every time I have used it.

Al
 
 
Everybody says the WSM's are set & forget, but with a Guru they really are.

No more getting up in the middle of the night to check the therm or fire.

I've had a Guru for about 6 years & it has performed flawlessly every time I have used it.

Al
Al it was your recommendation that sold me on it.Thanks Bud

Richie 
 
Al it was your recommendation that sold me on it.Thanks Bud
Richie 
Al it was your recommendation that sold me on it.Thanks Bud
Richie 
My brother wants to get a myron mixon smoker for us next year to start doing some comps but I told him I think we should start with an offset stick or 2 wsm 22s. The price isn't an issue with him but 4k to just use it once a weekend isn't how I like to use my money.

So does the guru open and close the vents to regulate the temp? My second smoke on my WSM was great but since I have issues with it getting to hot. Now I can hopefully play with it more and fix the human errors. (Doing some chicken wings on it Sunday while we tailgate for a baseball game.)
 
My brother wants to get a myron mixon smoker for us next year to start doing some comps but I told him I think we should start with an offset stick or 2 wsm 22s. The price isn't an issue with him but 4k to just use it once a weekend isn't how I like to use my money.

So does the guru open and close the vents to regulate the temp? My second smoke on my WSM was great but since I have issues with it getting to hot. Now I can hopefully play with it more and fix the human errors. (Doing some chicken wings on it Sunday while we tailgate for a baseball game.)
1 So does the guru open and close the vents to regulate the temp?

 2 My second smoke on my WSM was great but since I have issues with it getting to hot. Now I can hopefully play with it more and fix the human errors. (Doing some chicken wings on it Sunday while we tailgate for a baseball game.)

1 You close off the other 2 vents after you hook it up, I open them at the start to get close to my target temp.

2 when you start is on Sat,try opening all the vents till you get to 20* of your target then close 2 all the way and go half way on the other,that should lock you in on your set temp. I hope you understand this.

Richie
 
1 So does the guru open and close the vents to regulate the temp?
 2 My second smoke on my WSM was great but since I have issues with it getting to hot. Now I can hopefully play with it more and fix the human errors. (Doing some chicken wings on it Sunday while we tailgate for a baseball game.)

1 You close off the other 2 vents after you hook it up, I open them at the start to get close to my target temp.
2 when you start is on Sat,try opening all the vents till you get to 20* of your target then close 2 all the way and go half way on the other,that should lock you in on your set temp. I hope you understand this.
Richie
I got ya! I'll try that. I usually place unlit coals in and then the lit ones should I do it opposite?
 
I got ya! I'll try that. I usually place unlit coals in and then the lit ones should I do it opposite?
Yes check my pic with the lit coals on the outer edge,you just put a small pocket and dump 10 to 20 coals in and your on the way
 
Yes check my pic with the lit coals on the outer edge,you just put a small pocket and dump 10 to 20 coals in and your on the way
saw that will do it that way now on! One time it worked well I did it your way and ever since I changed up. Idk why though.
 
Got it brother.  I like how you put it on the rack over the veggies!  Genius!!  Can't wait to hear how the meat turned out as well as the au jus turns out.  Standing by!
 
 
Got it brother.  I like how you put it on the rack over the veggies!  Genius!!  Can't wait to hear how the meat turned out as well as the au jus turns out.  Standing by!
RV sorry to tell you this but,I am cooking this for a trip to Mass on Friday,will post another pic when I pull it.Thanks for watching and stay tuned

Richie
 
 
It looks delicious, Richie!

Can't wait to see it sliced!

Al
Al I almost sliced it last night,going to bake the spuds later. Tira-Misu is done.

Richie
 
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