Hey all!
I just bought the 18" WSM and am looking forward to smoking my first brisket next Saturday. I've got my boning knife, some apple wood chunks and oak wood chips, kingsford blue, and some beer! I feel like I should cook another meat on the second rack and was looking for suggestions.
What meat should i cook?
Should the meat be on the top or bottom rack (with brisket on the other)?
Should I place foil to prevent the juices from dripping on either or both racks?
Also, any tips for a newbie to the wonders of the WSM would be much appreciated!
The weather here should be coasting at about 70-80 degrees F so minion method should work fine right?
Cheers!
I just bought the 18" WSM and am looking forward to smoking my first brisket next Saturday. I've got my boning knife, some apple wood chunks and oak wood chips, kingsford blue, and some beer! I feel like I should cook another meat on the second rack and was looking for suggestions.
What meat should i cook?
Should the meat be on the top or bottom rack (with brisket on the other)?
Should I place foil to prevent the juices from dripping on either or both racks?
Also, any tips for a newbie to the wonders of the WSM would be much appreciated!
The weather here should be coasting at about 70-80 degrees F so minion method should work fine right?
Cheers!