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Old 04-27-2007, 11:53 AM   #7
somebody shut me the fark up.
Harbormaster's Avatar
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI

I trim up the packer, rub everything pretty thoroughly, and put it in the WSM. No advance searing. I run the dome temp at about 250-265. Last 2 were without water (Piedmont Pan) but i'll be going back to water for brisket.
You don't indicate what you cook on.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU);
Brinkman Cimmaron.
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