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Recent content by anstissk
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Wrap once it gets to an IT of 160-165 OR once your bark is pretty well set-up. Sometimes I find myself wrapping at 150 sometimes I wrap at 170. Usually 160-165 is a safe bet on when your bark will be set up. I put the brisket on and leave it alone for about 2-2.5 hours. After that I spritz about...
Trim any hard fat off as it wont render. Fair warning, that portion of a brisket doesnt look to have a ton of marbling, so it may not get as tender as you hope. But it's a good trial meat. What size WSM do you have?
As long as you follow the tutorial to get the area under the reverse flow plate and the opening at the end of the plate, that’s the only main differences.
Yes, use the information on this forum that has been prepared. Since this is the reverse flow forum, are you planning to alter the design of the above one to be a reverse flow or are you sticking with a regular flow offset style? If it’s a reverse flow, you don’t need holes, just an opening on...