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What would you do with this Brisket (10.5 lbs.)

iluvribs

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Picked up a 10.5 lber today at wally world ($2.40 lb)  gonna use lump charcoal in my 22 wsm, going to use the Stoker for the first time and see if I can get some sleep, so for you Stokers out there i wanna do the minion method and I've read that some put the coals on top while others set them closer to the side that the blower is on, i also read that some use water while others do not, I'm thinking of just foiling the pan cause the stoker will control the heat at 225...that's the plan anyway. Gonna start it tonite at 9:00, also beef back ribs on the lower rack...EXPERIMENTATION i love it...any advice and or tips would be greatly appreciated
 

SmokinAl

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Picked up a 10.5 lber today at wally world ($2.40 lb)  gonna use lump charcoal in my 22 wsm, going to use the Stoker for the first time and see if I can get some sleep, so for you Stokers out there i wanna do the minion method and I've read that some put the coals on top while others set them closer to the side that the blower is on, i also read that some use water while others do not, I'm thinking of just foiling the pan cause the stoker will control the heat at 225...that's the plan anyway. Gonna start it tonite at 9:00, also beef back ribs on the lower rack...EXPERIMENTATION i love it...any advice and or tips would be greatly appreciated

I have a guru for my WSM. I put the coals on top, only 8 or 10 lit ones on a full charcoal ring of unlit. I also mix about 8 or 9 wood chunks in with the unlit charcoal, that way it will smoke all night. I always use the bottom rack for long smokes, and I keep the water pan full. I also have found that if you take the fat you trim off the brisket & put it on the top rack above the brisket it will self baste itself while you are sleeping. I also smoke at 210 instead of 225. As long as you haven't injected or probed it you don't have to worry about getting the IT to 140 in 4 hours. I usually don't put the temp probe in the meat until the next morning. Hope this helps.
 

Bearcarver

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Al gave you some good info there.

The only thing I'll add, is the last two things you should do with it would be:

Take pictures of it for our Qview, and Eat it.

Bear
 

iluvribs

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Thanks Al and Bear, will have Q-view tomorrow for sure. Is there any reason for the long smoke on the bottom rack other than the fat self basting the brisket (good idea by the way)
 

SmokinAl

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Thanks Al and Bear, will have Q-view tomorrow for sure. Is there any reason for the long smoke on the bottom rack other than the fat self basting the brisket (good idea by the way)
I got in the habit of just using the bottom rack for long smokes, because I think the meat is a little juicier on the bottom rack. Maybe because it's right on top of the water bowl. Also you can still utilize the top rack for appetizers without disturbing what's on the bottom. I have a brisket in the fridge ready to go on tonight. I trimmed 4 lbs. of fat off it, so for this smoke the top grate will be filled up with the 4 lbs. of fat.
 

iluvribs

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I got in the habit of just using the bottom rack for long smokes, because I think the meat is a little juicier on the bottom rack. Maybe because it's right on top of the water bowl. Also you can still utilize the top rack for appetizers without disturbing what's on the bottom. I have a brisket in the fridge ready to go on tonight. I trimmed 4 lbs. of fat off it, so for this smoke the top grate will be filled up with the 4 lbs. of fat.

Ok thanks Al, I will definetly try that next time (wont be long) I was just thinking that there would be some temp difference between the top and bottom racks, but i have never checked it. I put my Brisket on last night at 9:00 and the stoker worked like a charm it ran between 224 and 226 all nite,  internal is 165 right now so it wont be to much longer, q-view coming soon and looking forward to yours.
 

SmokinAl

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There is a temp difference. The bottom rack runs about 15 degrees cooler than the top. Just put the stoker temp probe on the bottom rack with the meat. Glad to hear everything is going smoothly.
 

Bearcarver

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There is a temp difference. The bottom rack runs about 15 degrees cooler than the top. Just put the stoker temp probe on the bottom rack with the meat. Glad to hear everything is going smoothly.
Al knows his WSM !

We are waiting ---sounds like it's going real good!



Bear
 

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