john pen
Master Chef
Well, tonights the night..planning on putting a brisket into my new WSM around 3:00am. Heres my plan (from TVWB)...Any comments would be GREATLY appreciated.
1. Fill the charcol ring with unlit
2. dump a lit chimney on top (Its around 40 degrees..planning on about 40 briq.) Assemble and add meat.
3. Leave all vents open till up to temp, then close the bottoms to 25% and the top wide open
4. foiling at 160, pulling at 190
Should I use the top or bottom rack ?
Questions, comments concerns ?
1. Fill the charcol ring with unlit
2. dump a lit chimney on top (Its around 40 degrees..planning on about 40 briq.) Assemble and add meat.
3. Leave all vents open till up to temp, then close the bottoms to 25% and the top wide open
4. foiling at 160, pulling at 190
Should I use the top or bottom rack ?
Questions, comments concerns ?