Morning all,
I'm going to attempt to cook a brisket OVERNIGHT in my WSM. Since the purchase of my new Auber 2615, I feel confident I can get the temp to hold steady through the night. Before attempting anything new with such a fine piece of Prime meat, I'd like tips, suggestions, or just good ol' fashioned help. I've never tried cooking a brisket without foil.
1. How long should it take? I think 18-20 hours.
2. I'm going to use Soo's 250 temp and start spritzing in the morning.
3. It's a wet weekend in south Florida and humidity will be high.
4. Since this is such a long cook, I' know I'll have to add fuel. Any tips on adding bricks?
5. The Auber pushes air into the WSM and the coals directly in front of that particular vent get used. What's the best way to move unlit coals around? There isn't a lot of room through the door to see what's happening. Do you take the barrel off of the bottom?
6. Has anyone tried putting the entire 15 lb bag of Kingman into the smoker?
Thanks for the input.
I'm going to attempt to cook a brisket OVERNIGHT in my WSM. Since the purchase of my new Auber 2615, I feel confident I can get the temp to hold steady through the night. Before attempting anything new with such a fine piece of Prime meat, I'd like tips, suggestions, or just good ol' fashioned help. I've never tried cooking a brisket without foil.
1. How long should it take? I think 18-20 hours.
2. I'm going to use Soo's 250 temp and start spritzing in the morning.
3. It's a wet weekend in south Florida and humidity will be high.
4. Since this is such a long cook, I' know I'll have to add fuel. Any tips on adding bricks?
5. The Auber pushes air into the WSM and the coals directly in front of that particular vent get used. What's the best way to move unlit coals around? There isn't a lot of room through the door to see what's happening. Do you take the barrel off of the bottom?
6. Has anyone tried putting the entire 15 lb bag of Kingman into the smoker?
Thanks for the input.
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