Q
Q_Egg
Guest
.... After my recent, low-and-slow brisket cook, I am reviewing the process to improve where I can next time. I am pretty pleased with the bark and tenderness results and the taste seems very good (given my lack of brisket experience). My post here has to do with the fuel preload information I had and the end-analysis ...... I burned almost no charcoal !!! .... in almost 14 hours ????
Why is there almost no more ash in the cooker bottom than there was when I prepped the cooker for the brisket! Two questions then arise. 1) Why was I advised to place so much lump in the cooker for the brisket cook? ..... was it to 'artificially' take up airspace in the cooker to implement the low-and-slow cook? 2) Could I achieve this level of brisket result over a 13+_hour cook (@ 250*F +) and load very little lump? I posted some pics of the result at the end of my "Deep Brisket Bandini" Thread. My only serious question at that point was ... why did I not get a better smoke ring?
I accept some of the unique characteristics of ceramic (kamado-type) cooker, but I need the benefit of experienced Brethren comment here, regardless of their type of cooker/smoker.
Why is there almost no more ash in the cooker bottom than there was when I prepped the cooker for the brisket! Two questions then arise. 1) Why was I advised to place so much lump in the cooker for the brisket cook? ..... was it to 'artificially' take up airspace in the cooker to implement the low-and-slow cook? 2) Could I achieve this level of brisket result over a 13+_hour cook (@ 250*F +) and load very little lump? I posted some pics of the result at the end of my "Deep Brisket Bandini" Thread. My only serious question at that point was ... why did I not get a better smoke ring?
I accept some of the unique characteristics of ceramic (kamado-type) cooker, but I need the benefit of experienced Brethren comment here, regardless of their type of cooker/smoker.