Heat sinks, round 2

cansmoke

Smoking Fanatic

Original poster

Jul 21, 2012

679

951

Hamilton, Ontario

• Aug 23, 2013

• #1

I am doing a brisket on Sunday.

Does the brick go up on the grill or down under the brisket.

I use an offset barrell smoker (Char-Griller Pro)

Do I add a pan of water as well?.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Aug 29, 2013

• #2

CanSmoke, morning......  usually the thermal mass will go in the cooking chamber.... It can go in the firebox to hold heat in there also...    I would skip the water pan......  

Dave

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Aug 30, 2013

• #3

Hey, Cansmoke, where did you get the Brisket?  What store or Butcher?

 

cansmoke

Smoking Fanatic

Original poster

Thread starter

Jul 21, 2012

679

951

Hamilton, Ontario

• Aug 31, 2013

• #4

Highland Meat Packers in Stoney Creek. We (well my wife Sharon) also found Tri-Tip and Country Style Ribs. Look up Tri-Tip online if never heard of it. Its a Southern Cali thing which is where Sharon is from.  That's tomorrows adventure! It is a thick triangular (hence the tri) steak.

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Aug 31, 2013

• #5

CanSmoke said:

Highland Meat Packers in Stoney Creek. We (well my wife Sharon) also found Tri-Tip and Country Style Ribs. Look up Tri-Tip online if never heard of it. Its a Southern Cali thing which is where Sharon is from.  That's tomorrows adventure! It is a thick triangular (hence the tri) steak.

Click to expand...

OK thanks. Where in Stoney crick are they?  Thanks for the info