WSM - 2nd Run....

Wellsies, I am now in love with the "Set it & Forget it Machine"....

My first run produced killer ribs but lousy brisket due to low temps - could barely maintain 225. I took the advice of the Brethren and switched from Sam's Choice to Kingsford. Big difference. I had to really pull back on the vents and it still ran on the weak side of 250.

After zero'ing it in (about an hour after take off) I never touched it until the ribs came off 5 hours later. I trust it was steady the whole time we were running errands. It was exactly where I left it temp wise.

Anywho, the brisket was at 167 so I wrapped it in foil and put it on the top rack. (My maiden voyage produced a boot heel brisket so I chose to wrap this time.) I rattled the ashes off, but did not add any more fuel.

The thing that interested me is that after we finished eating the ribs and cleared the table I went back to the WSM and the brisket was already at 190. I've never seen a brisket jump 23 degrees in 30 minutes. Admittedly it's a small brisket - around 5 pounds.

It's in the cooler now hanging around 180. I plan on leaving it there for a few hours and will yield my first killer brisket.

I left the brisket in the cooler with a towel for about 3 hours. When I took it out I was pleased. It was definitely one of my better briskets. We nibbled on it and had to put it in the fridge until tomorrow. Not "to die for" but definitely "pretty darn good."

Regarding the internal temp spike - yep, it baffled me too. My bottom vents were 2/3 closed and my exhast vent was half closed. Ran for nearly six hours at 245'ish. My thermometer is new, but perhaps I should still check it.

I just looked at the WSM (the coals are still dying down). After 10 hours it's reading 150 degrees from the original 10 #'s of charcoal. I bet stirring them up would bring it to 200. That is one effecient smoker!

I should add that it was upper 90's today with little to no breeze.

sfisch said:

Leebo; Glad the WSM is working for you. I've got one and love it, one thing I always read and was told though is no matter what, leave the top vent wide open. Scott

Click to expand...

I've read that too, as well as for the Bandera. However, it begs a question that I have often wondered...

At what point would people say, "You need to close it a bit." That is, I have seen smokers with huge exhaust pipes and small ones, and everyone says, "Wide Open."

Moreover, just how big does an exhaust vent have to be to partially close it?