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Heat sinks, round 2

post #1 of 5
Thread Starter 

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?.

post #2 of 5

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

post #3 of 5

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

post #4 of 5
Thread Starter 

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.

post #5 of 5
Quote:
Originally Posted by CanSmoke View Post

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.

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

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