Overnight brisket with porn.

11.4 lb choice from Sams rubbed with Weber Chicago Steak seasoning.





Fat trimmed off.



Ring full of Kingsford. One piece of well seasoned hickory with another one buried.



My fair weather setup on deck. One thermometer, two probes. Water pans under the vents just in case.



My two story smokehouse that I cook in when the weather's bad or I'm using the Chargriller. It has a ventilation sysytem plus the roof rolls back and down the side. Note the smoker my neighbor has by his house.



More pics to follow as the WSM comes to temp.

Never took a picture of it while something inside was smoking. The previous owner was an astronomer, he had a huge telescope on the second floor. There is a gap between the roof and the wall that provided circulation. The smoke is drawn straight up and out of that gap so smoke comes out all the way around it.

Thanks bull. I normally don't cook on the deck, usually just for the overnighters since it's a short walk from my recliner to look out at the thermometer. We've only lived here about a year and a half. The deck is going to get a lot of work done this spring so I'm not too worried about stains right now. I have a couple fire proof mats that I keep in the smokehouse, I just didn't put one under the WSM since I have the pans of water under each vent. Locked and loaded hose and fire exinguisher close by also.

watertowerbbq said:

that is a lot more wood than i normally put in my wsm. i'm usually using 4 - 5 relatively small chunks - total. i sometimes think that gives me more smoke than i really need. do you have any pics of the smoker going with that much wood in it? inquiring minds want to know. thanks.

Click to expand...

The piece showing isn't very thick and the other one is even smaller. It's dark but I might try to get a picture.

Here it is about an hour and 45 minutes in. Temperature is 206. Top vent is all the way open but the shadow or something makes it looks mostly closed.

leanza said:

I'm interested in how you lit your charcoal. I will leave a center spot and go Minion. I like the idea of laying my stick in the fix. I dont like burning good hardwood when I'm gettting my smoker up to temp. I want to add it just after I put my brisket in. The full cut stick eliminates the smaller wood chunk approach that burns quicker.

Click to expand...

I hollow out a little area in the center and put in 12 or so lit coals.

A solid 230 for over a half hour, neither NCAA games are worth watching so it's time time for bed.

OK here's a tour of the smokehouse and the finished product.

Looking in the door.



Just inside the door. The CG isn't as close to the wall as it looks in this picture. I can open the top and the smokestack has plenty of clearance.



This is the opening that allows access to the second floor. I have the smokestack positioned under this so the smoke goes straight up and into the second floor. The previous owner had an extension ladder to climb up through this opening into the second floor where he had his telescope.



This is one of two couterweights that are connected to the roof. It slides on a track that allows it to move across the building and then down the side. It can be done one handed almost effortlessly.



Nice little work bench that's great for foiling things and then immediately returning them to the smoker. Yes that's a radio. It has electricity and lights in it.



This is the gap between the building and the roof. It allows air to circulate through the second floor which kept his telescope from getting too hot and control humidity. When the smoker's going the smoke comes out all around the building via this gap.



My wood pile. Apple then cherry then hickory. My father in law owns 6oo acres of woodland and a friend of mine's neice is married to the owner of a tree removal service so I have an endless supply of wood. I try not to keep too much on hand because I can't use it all up with the amount of smoking I do.



The finished product. When I got up this morning the WSM was chugging along at 242 on the original load of Kingsford. I use to cook with the "K" side up but now I mix it around, which I think helps with the burn time8).
The brisket was at 201, almost too done. Still very moist, great flavor but hard to slice, it's wanting to fall apart. I highly recomend the Weber Chicago Steak, it seems to go well with the brisket.
Lunch is the brisket and a hash brown casserole. Enjoy.