It's almost the weekend again, and once again I've been volunteered to smoke another brisket (darn). I'm curious to see how my temps stay today. Since I live in Vegas and it's close to 100 outside already I think I might use a lot less charcoal today to keep my temps around 250. I added some mods to the chargriller today to help me regulate temp. I put two thermometers on the lid near the cooking surface, one near the SFB opening and one near the other end so I can keep track of cooking surface temps better. I'll add pics later when I get a chance.
Today's brisket is going to be much the same as the last ones except I have a pile of royal oak lump (which I used on the chicken smoke some and liked) and hickory chunks to hopefully keep the smoky flavor in check. Stand by for updates.
Today's brisket is going to be much the same as the last ones except I have a pile of royal oak lump (which I used on the chicken smoke some and liked) and hickory chunks to hopefully keep the smoky flavor in check. Stand by for updates.