So I decided to smoke a brisket. I picked one up at Wally World.
Cleaned it up and injected with beef broth. It's a bit more than 11lbs
I put it into my WSM at 1:00 AM. I've been able to keep it about 225*
It's now exactly 4:30 p.m. and the dang thing is at 196* internally.
I can't believe that it's taking so long.
I have 2 thermometers in the meat and they're off from each other by 1 degree so I know it's accurate.
I plan on doing some burned ends afterwards. There's no way, that I'm going to do it on the WSM. It's using to much fuel. I'll use the MES for that.
I'll post pics afterwards. GGgrrrrrrrrrrrrrrrrrrrrrrrrr
Cleaned it up and injected with beef broth. It's a bit more than 11lbs
I put it into my WSM at 1:00 AM. I've been able to keep it about 225*
It's now exactly 4:30 p.m. and the dang thing is at 196* internally.
I can't believe that it's taking so long.
I have 2 thermometers in the meat and they're off from each other by 1 degree so I know it's accurate.
I plan on doing some burned ends afterwards. There's no way, that I'm going to do it on the WSM. It's using to much fuel. I'll use the MES for that.
I'll post pics afterwards. GGgrrrrrrrrrrrrrrrrrrrrrrrrr