Quote:
Originally Posted by lildave
James, I always use some sort of heat shield between the brisket and the fire. Brisket takes so much longer than chicken that - even at 220 - you'll likely end up with a with a big chunk of jerky.
Doesn't matter which hot smoker I'm using; something, even if it's just an old cookie sheet covered with foil goes between the fire and the brisket.
Dave
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What type of smoker are you using? Most of us have modded our off-sets with a heat baffle, but I'm a little curious about your set-up that would require what you described.
Always looking for new techniques to learn.
