Hi guys,
Doing my research to get prepared for my first overnight smoke on my Weber Smokey Mountain 18.5"! I will be using Kingsford blue for my charcoal. I would like to try and get some sleep throughout the night so looking for the best "set it and forget it" advice. I will be using a Thermoworks Smoke so I can set my temp limits for the alarms. Few questions:
-Using the minion method with a full ring of charcoal, how many do you guys usually pull out to start, 25ish?
-Regarding the water pan, I live in southern WI and temps are mid 70s, maybe dropping to mid 40s on the cooler nights currently. Will I be okay leaving the pan empty so I don't have to worry about refilling? Or should I just fill it up most of the way and hope it stays full until morning.
-I usually run all 3 bottom vents cracked maybe 1/3 of the way to keep it around 230*, I'll probably shoot for around 250* for this, anything I should be aware of vent wise?
-I prefer fruit wood, is there one that is better or more common for brisket between cherry and apple?
Otherwise the plan is to wrap it once I hit my stall, either butcher paper or foil (not sure yet) with some beef broth, and get it to around 200* and then I will wrap it and let it sit for quite a few hours until dinner time.
I have searched this topic here and tried to go over some of the questions I have, but please, give me as much info as you can! I'm pumped! Watched plenty of videos on trimming, will go with a seasoning of course ground pepper, kosher salt, garlic and cayenne (anyone have a good ratio they prefer for this)?
Thank you!!
Doing my research to get prepared for my first overnight smoke on my Weber Smokey Mountain 18.5"! I will be using Kingsford blue for my charcoal. I would like to try and get some sleep throughout the night so looking for the best "set it and forget it" advice. I will be using a Thermoworks Smoke so I can set my temp limits for the alarms. Few questions:
-Using the minion method with a full ring of charcoal, how many do you guys usually pull out to start, 25ish?
-Regarding the water pan, I live in southern WI and temps are mid 70s, maybe dropping to mid 40s on the cooler nights currently. Will I be okay leaving the pan empty so I don't have to worry about refilling? Or should I just fill it up most of the way and hope it stays full until morning.
-I usually run all 3 bottom vents cracked maybe 1/3 of the way to keep it around 230*, I'll probably shoot for around 250* for this, anything I should be aware of vent wise?
-I prefer fruit wood, is there one that is better or more common for brisket between cherry and apple?
Otherwise the plan is to wrap it once I hit my stall, either butcher paper or foil (not sure yet) with some beef broth, and get it to around 200* and then I will wrap it and let it sit for quite a few hours until dinner time.
I have searched this topic here and tried to go over some of the questions I have, but please, give me as much info as you can! I'm pumped! Watched plenty of videos on trimming, will go with a seasoning of course ground pepper, kosher salt, garlic and cayenne (anyone have a good ratio they prefer for this)?
Thank you!!