I am really interested in trying a "quick cook" packer brisket on the WSM, as described by kickass on his site:
What is the maximium temp you think I can maintain on the WSM? I've held 300 before, and that was with the sand mod. I'm wondering if I can maintain 350 to 375, and if I should just use an empty water pan or just a small amount of sand. Anybody else attempted a high temp quick cook on the WSM?
I love the idea of starting a brisket in the morning and eating it for dinner, and I'm a little paranoid about smoking overnight on a wooden deck.
Edit: Fixed link to correct link.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm