- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Low Temp Brisket Question
Posted on 5/20/16 at 5:15 pm to TU Rob
Posted on 5/20/16 at 5:15 pm to TU Rob
Thanks for all the advice, I'm doing a pork butt this weekend to try some of the recomendations from everybody. I always used a water pan and I might lay some bricks in the bottom of the fire box too to generate more residual Heat. I'm going tp try to keep it 275 for the first couple hrs then let it settle to around 200-225.
I usually only burn Hickory or post oak, but I have a ton of Apple from a dead tree and I'm going to burn it up this weekend. I don't particularly like using fuitwood for a long period, but it's free and available now.
I usually only burn Hickory or post oak, but I have a ton of Apple from a dead tree and I'm going to burn it up this weekend. I don't particularly like using fuitwood for a long period, but it's free and available now.
1
Posted on 5/20/16 at 6:04 pm to Jack Ruby
Some good replies in here. I also have a WSM, but I have had all sorts of rigs. I would try putting the water pan closest to the firebox, firebox vents wide open, and stack damper 3/4 closed and adjust from there. You should try to be able to swing your temp with the stack damper. As previously mentioned, charcoal briquettes are the most consistent fuel for heat. You can use whatever smoke word you want. I know how many Kingsford briquettes I need for different temps and cooks.
Page 2 of 2
Back to top
Follow TigerDroppings for LSU Football News