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Jumping In
Hello all, I've taken the plunge and picked up a used 18" WSM, and retrofitted/upgraded with new (unbent!) vents, stainless door, instrument port, charcoal grates (bi-directional). I have an automated temperature control fan on the way. I smoked a Boston butt last weekend and it went very well - dialed it in to 225 with little effort. I've got a brisket cut from a 1/2 cow share to cook this weekend. I'm looking for a very simple "first brisket" attempt. I don't want perfect to be the enemy of good the first time 'round! Plenty of time in the future to work toward perfect...This site seems awesome, with helpful people with all different perspectives and expertise. Also, if anyone has experience with maple syrup and smoking, I'm all ears. I make my own syrup here in NH and have plenty of the sweet stuff to experiment with on the smoker.Tags: None
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First, welcome from Maryland. Second, take a read of this post: https://pitmaster.amazingribs.com/fo...brisket-method
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