Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
That's a fine looking brisket! Glad it worked out well!! You scored on your second one I had my string of failures ... well, maybe better put ... less than desirable results until I nailed it down, and AR was a great source of info.
Thanks! First brisket I did I was not happy with. The second was good and the third ever (second one on the Weber and the subject of this post) was the best one so far. I am Enjoying learning how to cook this cut!
I had my string of failures ... well, maybe better put ... less than desirable results until I nailed it down, and AR was a great source of info.
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