- Jul 19, 2015
- 7
- 10
I am going to try my first brisket soon and have a few questions. I read tons of posts and everyone has so many different techniques that it is hard to determine what is correct. I have an 18.5 WSM and will be using Kingsford blue. There probably is no right or wrong way, but a known good plan would be great.
1. Water pan or no water pan?
2. Inject or not?
3. Foil or not?
4. Just salt and pepper or a rub containing brown sugar?
5. Minion or snake method for the long cook?
6. Wood type. Is oak good?
These questions are probably answered in other forums, but I don't have time to read 19,000 posts and compile the most popular answers. Thanks for all of the info on this site....its very helpful!
1. Water pan or no water pan?
2. Inject or not?
3. Foil or not?
4. Just salt and pepper or a rub containing brown sugar?
5. Minion or snake method for the long cook?
6. Wood type. Is oak good?
These questions are probably answered in other forums, but I don't have time to read 19,000 posts and compile the most popular answers. Thanks for all of the info on this site....its very helpful!