john pen
Master Chef
Well, besides the obvious..
I filled my wsm, dropped about 8 lit charcols in a "bowl" in the center..closed down the vents at 200 (2 closed, 1 open 1/4 and the top wide open)...now have all the vents closed and the top one open half and am still cranking along at the high 267... I hear you guys talking about 220/210..I havent seen it...
I put my brisket in at 54 degrees two hours ago and its at 113 now...
Aaannnndd..when I went to cut the point off my flat, it appear'd that there was three pices of meet running three differant directions (sort of like it was the end cut if theres such a thing) I seasoned the whole thing and threw it on..It'll probably be the best brisket Ive ever done...lol
I filled my wsm, dropped about 8 lit charcols in a "bowl" in the center..closed down the vents at 200 (2 closed, 1 open 1/4 and the top wide open)...now have all the vents closed and the top one open half and am still cranking along at the high 267... I hear you guys talking about 220/210..I havent seen it...
I put my brisket in at 54 degrees two hours ago and its at 113 now...
Aaannnndd..when I went to cut the point off my flat, it appear'd that there was three pices of meet running three differant directions (sort of like it was the end cut if theres such a thing) I seasoned the whole thing and threw it on..It'll probably be the best brisket Ive ever done...lol