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Old 06-28-2009, 02:14 PM   #10
is Blowin Smoke!
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Join Date: 12-24-03
Location: Kennesaw, GA

Originally Posted by thunter View Post
I love how you foiled the ends early in the cook. I assume that is to keep the ends from burning because the WSM gets hot around the rim - excellent! I will definitely remember that!
Yes, I just take some heavy duty foil, fold it into a square and then wrap it around the two handles. Then I tuck the brisket into each handle. As you said, the WSM gets hot around the rim so it acts as a heat shield. It helps to spray the foil with some Pam also, as the brisket can get stuck to it.
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