hello guys, This is my first post so i'll use it to indtroduce myself to people here. I am a texan. That's all youguys need to know lol...for now.
Here's the deal, I am going to do the meal for a baby shower that my mother and wife are giving to my sister in law. My plan is to make brisket. This will be for around 30 people. I have previous experience(not that much) I've smoked brisket, ribs, chicken, jalapenos, several times.
Here's the thing, I have everything(Almost) I have dry rub for the brisket(homemade) I have sauce(homemade also) I have my smoker(char-griller pro with side firebox) (pics attached) I am going to use mesquite wood chunks on a bed of kingsford charcoal.
Now to the questions. I would like some pointers on keeping the temperature stable on this smoker. I know this is an issue with every new smoker like myself. What i'm looking for is pointers with this specific smoker. what happens to me is this, I biuld the fire and when I put the brisket in there I always get this. It cooks and sometimes burs on the side where the firebox is. This is because the heat that is entering the grill is a whole lot hotter on that side than on the opposite side, what I try to do is when I'm making two briskets I just switch them around so they don't burn. That is the first question.
My other question is concerning the mopping of the brisket, can you guys tell me things like how often do you guys mop and what ingredients do you use. I've heard things like spray it on, mop it on, use olive oil with apple juice. use coca cola. The thing is this, I need to know something like how much juice to olive oil to use, is it better to mop it or spray it. or is there another thing i could use for this purpose that is better.
So, any pointers and help I could get from you guys would be appreciated. I have included some pics of past meals make on this smoker. enjoy
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Here's the deal, I am going to do the meal for a baby shower that my mother and wife are giving to my sister in law. My plan is to make brisket. This will be for around 30 people. I have previous experience(not that much) I've smoked brisket, ribs, chicken, jalapenos, several times.
Here's the thing, I have everything(Almost) I have dry rub for the brisket(homemade) I have sauce(homemade also) I have my smoker(char-griller pro with side firebox) (pics attached) I am going to use mesquite wood chunks on a bed of kingsford charcoal.
Now to the questions. I would like some pointers on keeping the temperature stable on this smoker. I know this is an issue with every new smoker like myself. What i'm looking for is pointers with this specific smoker. what happens to me is this, I biuld the fire and when I put the brisket in there I always get this. It cooks and sometimes burs on the side where the firebox is. This is because the heat that is entering the grill is a whole lot hotter on that side than on the opposite side, what I try to do is when I'm making two briskets I just switch them around so they don't burn. That is the first question.
My other question is concerning the mopping of the brisket, can you guys tell me things like how often do you guys mop and what ingredients do you use. I've heard things like spray it on, mop it on, use olive oil with apple juice. use coca cola. The thing is this, I need to know something like how much juice to olive oil to use, is it better to mop it or spray it. or is there another thing i could use for this purpose that is better.
So, any pointers and help I could get from you guys would be appreciated. I have included some pics of past meals make on this smoker. enjoy
Attachment 7801
Attachment 7802
Attachment 7803