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Thank you! And in reality (competitions excluded), no matter how long it takes, what really matters is the end result.
Thanks Brett. I'll give this cheapie a few more rounds, then come Spring/Early Summer, I'll go ahead and shell out the $540 for the WSM + IQ110.
Yep, you're probably right on all accounts.
I never turned the meat over, though.
Unless I'm going to sear (pre or reverse), I cook fat side up on all my roasts (mostly tri-tip) and have been for years.
I once did a comparison on similar tri-tips (size and seasoning), and after searing both...
Hi deanoaz.
Yeah, we are pretty close in our methods and equipment.
I, too, have more holes drilled in my charcoal pan...but I also have a rather large damper on the bottom.
That was one area I was questioning during this smoke. I was thinking about maybe next time, filling the extra holes...
Thanks for the kind words and the tips. I was highly tempted to inject it prior to cooking also...but decided to hold off on that.
Re: The spritzing. That's probably why my brisket turned out so well (and didn't take all night). I didn't lift the lid the whole cook (and as such, had no idea...
Hi again.
First off, I would like to disclose that I can afford a WSM (but haven't pulled the trigger), and also own an MES30, but choose to torture myself.
I look at continuing to use the ECB (standard modified) akin to "paying my dues" so to speak.
My first brisket ever (also on my ECB)...
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