No, the smoker. It'll help maintain a constant temp in wind, rain or snowy conditions.Who my kid?!
No, the smoker. It'll help maintain a constant temp in wind, rain or snowy conditions.
If it's an offset put it over the cooking chamber not the fire pit.
Best advice I can give you is that BOTH Time and Temp are only meant as guidelines when smoking something like a brisket. If it pulls apart but is dry, then it's overcooked. To tell when a brisket is done, do the "poke test" on it. Poke the thickest part of the flat in several places with a toothpick or temp probe and when they will go in with very little resistance, the brisket is ready. Internal temp might be 195, or 200, or 203 or 207, etc.Help!!! I've tried smoking 3 flats (I'm guessing...it's whatever the grocery store is calling brisket). Small pieces of meet between 2-3 lbs. I have a MES that's on point with its temp.
My problem is is that I've been going by temp and not time. It's taking between 9-11 hours to smoke a flat to internal temp of 203. It's pull apart but dry. Seems like a helluva long time to smoke something that small. Anyone else have this problem?
Those Briskets look Great !!
recently joined snf, my first smoke since joining, wasn't sur where i should post pics of my rig and smoke, so here it is, last night and this morning.View media item 323356
View media item 323357
just salt and smoke on the briskets, used a combination of oak charcoal, grape vine wood, pear wood, cherry and hichory, used the fruitwood just because i had it, it's not some special mixture or anything, smoked @225.