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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-15-2007, 07:57 AM   #16
ique
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Quote:
Originally Posted by CarbonToe View Post
Could you acheive this by leaving the water pan out of the WSM?
Absolutely. Try cooking a brisket fat down on the top shelf of the WSM with no water pan.
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Unread 05-15-2007, 08:15 AM   #17
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Quote:
Originally Posted by qman View Post
CT, the short answer is no. You can do some things without the water pan in WMS, but they involve higher temp, short cooks. The operating theory behind the BDS/UDS requires a larger separation between the fire and the cooking racks than you can acheive in the WMS. You need 24 inches[to me that is the minimum, more is ideal] in order to cook directly over the coal bed and still do low-and-slow.
We cook our competition brisket in a WSM without the water pan. We have tried a packer trimmed brisket and a flat and both came out good. It works the same as a trash can.
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Unread 05-15-2007, 03:06 PM   #18
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Quote:
Originally Posted by MoKanMeathead View Post
We cook our competition brisket in a WSM without the water pan. We have tried a packer trimmed brisket and a flat and both came out good. It works the same as a trash can.
Wayne, what temps do you run at when cooking brisket that way?
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Unread 05-15-2007, 04:36 PM   #19
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Quote:
Originally Posted by qman View Post
Wayne, what temps do you run at when cooking brisket that way?
Also interested...
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Unread 05-15-2007, 04:42 PM   #20
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Usually we are cooking at around 350 to 375 measured at the top vent. We shoot for 375 but usually it is closer to 350. Cooks the brisket fast but it is definately over direct heat. As I said brisket is on the top shelf - fat down 1 hour, fat up 1 hour, wrapped in foil with a marinade 2 hours - rest ??. Time will definately vary - kind of go by look till foiled and then by feel.

Don't ask me how it gets tender - don't know but it seems to be working.
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Unread 05-15-2007, 04:45 PM   #21
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Quote:
Originally Posted by MoKanMeathead View Post
Usually we are cooking at around 350 to 375 measured at the top vent. We shoot for 375 but usually it is closer to 350. Cooks the brisket fast but it is definately over direct heat. As I said brisket is on the top shelf - fat down 1 hour, fat up 1 hour, wrapped in foil with a marinade 2 hours - rest ??. Time will definately vary - kind of go by look till foiled and then by feel.

Don't ask me how it gets tender - don't know but it seems to be working.
You Da Man Wayne.

That is our cook profile when using the stick burner or a charcoal/chunk cooker. Maybe 25 deg cooler, but still low to mid 300's.
Works great.

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Unread 05-15-2007, 08:38 PM   #22
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Very interesting Wayne. I know a lot of the old-line Texas pitmasters cook brisket and clod hotter and faster than what is considered standard[low and slow] today. I could never get a WSM to co-operate with me on this.
Of course, I was trying to keep the temps down to 225 or so, and do a long cook.
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Unread 05-15-2007, 10:02 PM   #23
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Posted this thread to get diverse information...it is working and really informative. Keep putting Brethren input as this is great info for someone like me....I Love this forum. Sharing info to make this art better is wonderful. Thanks Bros.
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Unread 05-16-2007, 08:06 AM   #24
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We have won 2 KCBS contests cooking on the trash cans so i am in love with them. Trust me they don't cook like anything else out there except a WSM both are fine cookers. The only difference to me is you can get more meat on the can vs the WSM, but for home use and comps. you don't need all that room. So if you want either one they are both good
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