OK...I have been smokin' meat for about two years. I have done a handful of briskets (all packers) and I love this cut of meat. Typical smoke for me: SPOG+Wooshy morning of cook. Then come about 9PM fire up the WSM and brisky on by 9:30 for an all nighter. I get up hourly to check the smoker and start spritzing at about the 6 hour mark. I NEVER life the lid during the first 4 hours. So, in other words, I keep it pretty simple.
This week I have a 10.85 lb packer, trimmed with 1/4" fat cap (10.85 lbs after trimmin) that I am making for my sons baptism. After a lot of reading on SMF I have decided this week to put a pan underneath to collect drippings and make an au jus. Question is---Beer or broth??? + onions and garlic. I'll de-fat it while I am making my burnt ends/mac n cheese... and the brisky rests in the cooler.
I have been having trouble with my WSM when I run lump charcoal in it. Either the fire goes out, or the fuel just gets burned right up. I think my 10.85 lb brisket will take 15-16 hours....another factor is that overnight the temps here in Wisconsin will be hovering around 40 degrees. This is the first time I will smoke overnight under these conditions, and probably my last brisky til' spring. I don't like the idea of a 15+ hour smoke in the bitter cold.
So... what to do? Break out the ol' Kingsford blue? Anyone have any tips with the lump? I really like lump.;...and it is quite possible that I am shooting myself in the foot with the lump when I pack it/start it (minion method---Royal Oak lump).
Anyone ever mix lump/Kingsford? I love the natural wood flavor :)
Thanks for any advice guys... I will be sure to start a thread Friday night with Qview and keep you all up to speed with the good ol' Brisky :)