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Unread 08-14-2008, 05:56 AM   #6
is one Smokin' Farker
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Join Date: 09-14-07
Location: Long Island
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I put my briskits in my WSM cold & moist, then hit it with wood chunks heavy for first hour or so as WSM is coming up to temps (i let it run for about 15 min after adding hot coals) and keep wood burried in spots in the ring for smoke intervals. Get a nice ring around the meat, not to much - just enough. The smoke ring isn't as important to me as the taste IMHO, but surte looks purty...
Out of the Ashes BBQ Team
"Keeping the Bar in Barbecue"
LANG 84-Deluxe warmer, Yard Pit, Kettle
JC'S Bar-B-Que Roadhouse (SOLD), 18WSM
22.5WSM, Smokey Joe, Meadow Creek PR60
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