Hey Everyone,
I'm kinda in a situation here. I just bought my GOSM (3405gw) this last weekend and I'm seasoning as I type. The thing is I've never smoked anything before. I've been BBQing for a few years now, but decided it was time to enter the realm of smoking. The thing is that I might have picked a bad time to start. This weekend my wife and I are having a large housewarming party (70-80 people) and I promised everyone smoked brisket and BBQ chicken. I wishing now that I had time to do a test run, but I'm not going to be able to. So my first try at brisket is going to be in front of all my friends. So I need some help out there from all the GOSM owners (my father-in-law is going to be around to help...but he doesn't own a GOSM). Could you answer some questions for me and give me any tips that you might have (I've already been surfing the forums soaking up as much info as possible but any help is greatly appreciated).
Questions:
I've read somewhere that it takes about 1 1/2 hours per pound of brisket to smoke. Is that for the poundage of all the brisket together or the average weight of the briskets individually?
About how much brisket should I make, taking into account that a lot of the people coming are going to be eating chicken too?
The party starts at 6pm on Saturday night. What time should I start smoking the brisket?
Is the pan of water in the bottom suppose to be boiling while I'm smoking?
If I have the pan of water, do I still need to mop/spray the brisket?
I saw a picture of someone with a GOSM who had 4 racks. Where can I buy extra racks for it?
So far, I'm not having any trouble with maintaining the temperature at 225 and I'm getting TBS, but I've read the posts on how to fix those.
Any help is great and thank you in advance.
Greg
I'm kinda in a situation here. I just bought my GOSM (3405gw) this last weekend and I'm seasoning as I type. The thing is I've never smoked anything before. I've been BBQing for a few years now, but decided it was time to enter the realm of smoking. The thing is that I might have picked a bad time to start. This weekend my wife and I are having a large housewarming party (70-80 people) and I promised everyone smoked brisket and BBQ chicken. I wishing now that I had time to do a test run, but I'm not going to be able to. So my first try at brisket is going to be in front of all my friends. So I need some help out there from all the GOSM owners (my father-in-law is going to be around to help...but he doesn't own a GOSM). Could you answer some questions for me and give me any tips that you might have (I've already been surfing the forums soaking up as much info as possible but any help is greatly appreciated).
Questions:
I've read somewhere that it takes about 1 1/2 hours per pound of brisket to smoke. Is that for the poundage of all the brisket together or the average weight of the briskets individually?
About how much brisket should I make, taking into account that a lot of the people coming are going to be eating chicken too?
The party starts at 6pm on Saturday night. What time should I start smoking the brisket?
Is the pan of water in the bottom suppose to be boiling while I'm smoking?
If I have the pan of water, do I still need to mop/spray the brisket?
I saw a picture of someone with a GOSM who had 4 racks. Where can I buy extra racks for it?
So far, I'm not having any trouble with maintaining the temperature at 225 and I'm getting TBS, but I've read the posts on how to fix those.
Any help is great and thank you in advance.
Greg