Howdy again "smokies", from the BBQ mecca...NYC...I have about an 11 lb. packer brisket and will try my second attempt to smoke. Am using my Char-Griller 50/50 w/ SFB. I am going to try the minion method and have erected a cage aound a large coffee can and filled with briquets and some mesquite chips dispersed throuout. Since I do not yet have a tuning plate, I wrapped some heavy foil around the hot side of my coal tray to form a makeshift plate about 8 inches wide to hopefully push the heat and smoke more to the center of the grill. I installed a 3" elbow fitting on the chimney to extend it down to an inch above grate level.I am intending to smoke at 225 for about 5-6 hours, then foil it with some marinade and leave in oven overnight at 200 and check internal temp. in morning until finished. My last attempt was very trying due to temp control problems after 3 hours or so. I was using lump charcoal and kept chasing 225 for another 12 hours until giving up and going to my oven.So.....yes ...I am leading to a few questions.....First....any thoughts about going to oven after initial 5-6 hour smoke for temp control....or is this something someone from NYC would be expected to do and is frowned upon in this arena? Second...should I place the point on the hot or cold side of the grill...or rotate at some point. And finally....do I not mop the first two hours....I have seen varying comments on this issue...some say every hour from start, some do not mop, some wait three and mop every 30 mins....Is there a consensus at S.M.F.?....Thanks much for any help I may get !!!
ALso...Any thought on injecting marinade?? DOes it go in just before I put it on to smoke, The night before...or is it a waste of time???
ALso...Any thought on injecting marinade?? DOes it go in just before I put it on to smoke, The night before...or is it a waste of time???
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