View Single Post
Unread 05-22-2009, 10:12 AM   #9
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

HiHeat Briskets are all I'm doing now. I've got lava rocks or ceramic briqs in my w/pans topped with pizza stones. I fire up the WSM with a torch and leave all the vents open and door propped open until the temps shoot up and close the door. The last packer I cooked at the Dave Klose class my WSM shot up to 425*! I foil at 2 hours and they are tender done in 3.5- 4 hours. I used to fear briskets until I started this method, flats or packers it rocks!


Choice Flat with Bovine Bold





You can even throw them on while the WSM is getting up to your target temp and let them soak up some of that low smoke.
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote