Got the meat on the heat today.
I figured that while I was experimenting with the brisket, I may as well experiment in other fields as well, I do admire Dr. Clayton Forrester afterall.
I like the insulative properties of the WSMC water pan, but it flashes off in steam, and as time passes, it's insulation fades, so I switched to filling it with sand. The sand pan kept steady like a rock, the most constant put-it-where-you-like-and-forget-about-it heat I've ever seen in my smoker, but it was an arid environment, none of the additional humidity that water would provide, and with long-term smokes, the heat would build up, and gradually creep up. Neither yielded "perfect" results.
My solution: the "Mud Pan" I saturated the sand with water, a which would steam off, and cool the sand, helping even out the temperature fluctuations by managing heat with capillary action, and adding moisture to the air.
A poor man's AMNS. I have an old stainless colander that I used to store body bolts from my 40. I decided instead that it would make an excellent chip and chunk pan for my smoker. I doubt it will work as well as mixing the chunks in, and no way will it work as well as Todd's awesome product, but it seemed worthwhile, and it cost me nothing to do. We'll see the results.
Meanwhile, I let the brisket warm up for an hour on the counter, while I readied my machine.
Seasoned a small 1.5 LB chuck:
In a large zip-top bag, I made a slurry of southwestern rub, worchestershire sauce, red wine, and DR. Pepper into a slurry:
Added the chuck, burped the air out, and bundled it together:
And into the dungeon until tomorrow morning. The Plan? Three hours whole, then cubed, tossed into a reduction of the marinade, and back on the heat until crispy.
Following this, I seasoned 2 lbs of Hot Italian Snausage, my second favorite (my actual favorite is already smoked, so no need to break out the department of redundancy department there)
Salt and Pepper, and into a Zip-top with Worchestershire. (no pics of that, sorry!)
By this time, the coals were ready:
and now the waiting game...