I got an 11lb Brisket the other day and i am planning on having it for my folks and brother and sis who are coming down tomorrow to see the kids and open presents. My problem is (and seems to be on going) i am getting flare ups in my smoker. I am having to check it every lil bit to make sure the wood isn't catchuing fire and spiking the heat and burning my meat. It happened yesterday when I was smoking the Christmas bird. Eventually I said the hell with it and closed the vent at the top (smokey mtn gas smoker). Yes I know thats a no no, but if i left it open there was too much oxygen getting in through the door AND the vent. I posted a thread about trying to help me decide how to combat this and now I am in need of desperate measures. I have to smoke this brisket for 12+ hrs probably. So i really need your help. I have a 2 pronged problem.
1 How do I stop the flare ups? I know there is too much air coming in through the door (not a good seal). Is there something I can use to keep the door shut (i.e. bungee that won't melt, etc) or should I just close the vent at the top.
2 I have to work tomorrow for a while (at least till 2pm). Should I start the brisket tonight about 7 and do a night smoke and take it out about 8 or 830 and wrap in foil and place in a cooler till dinner time? Or should I put it in about 5 or 6 and just go to work and know there will not be as much smoke b/c I won't be there to change the chunks? PLEASE HELP
1 How do I stop the flare ups? I know there is too much air coming in through the door (not a good seal). Is there something I can use to keep the door shut (i.e. bungee that won't melt, etc) or should I just close the vent at the top.
2 I have to work tomorrow for a while (at least till 2pm). Should I start the brisket tonight about 7 and do a night smoke and take it out about 8 or 830 and wrap in foil and place in a cooler till dinner time? Or should I put it in about 5 or 6 and just go to work and know there will not be as much smoke b/c I won't be there to change the chunks? PLEASE HELP