OregonRob
12-29-2017, 12:00 PM
Hey folks. New guy here. I want to share a bit and ask some advice.
The last two years I've made a brisket on Christmas day - done on a Weber has grill, offset heat, and a between-the-bars smoker box - to great results. Not like a smoked brisket, but it was great.
This year I picked pop a WSM (18) and have been enjoying it to great success. I've done a handful of whole chickens, I am torn on if I like the chickens on a WSM vs grilled on the BBQ. They produce very good but different results.
What's without question was the turkey I made for thanksgiving. My wife bought a massive turkey, ~19 lbs, so I picked up a BGE turkey stand at a local shop, brined the turkey (first time doing that) and smoked it. I was so worried I'd ruin thanksgiving and we'd have to buy buckets of KFC, but in the end it turned out to be the single greatest turkey I've ever had! How's that for making yourself feel proud!
http://i63.tinypic.com/iyk2ft.jpg
I've also done some odds and ends, some ribs also. I smoked some peppers for hot sauce. I plan to use the new stone I got for Christmas for pizza soon as well. But my most ambitious project is the brisket, which was bumped to New Years this year. It's a large brisket and won't lay flat, so I've been scouring these forums looking for advice.
Here is what I am working with:
http://i68.tinypic.com/29535s3.jpg
The easiest method seems to be the fold method sound here (http://www.bbq-brethren.com/forum/showthread.php?t=57882)
I've also considered the lay-over-the-bowl method seen here (http://www.bbq-brethren.com/forum/showpost.php?p=3093963&postcount=11).
I am leaning towards the fold method but plan to have a bowl on hand incase I call an audible, seeing how flexible the brisket is after unwrapping.
If you have any advice on this, I'd love to hear it.
The first thread linked above does not address the water pan (that I can see). As of now, I am considering using the minion method for coals and leaving the water pan empty / lined with foil.
Is there a flaw in this plan? It's looking to be in the 30s here during cooking time so I don't *think* I'll have a problem keeping the temp low.
Thanks everyone for looking and thanks already for the content I've been able to read!
The last two years I've made a brisket on Christmas day - done on a Weber has grill, offset heat, and a between-the-bars smoker box - to great results. Not like a smoked brisket, but it was great.
This year I picked pop a WSM (18) and have been enjoying it to great success. I've done a handful of whole chickens, I am torn on if I like the chickens on a WSM vs grilled on the BBQ. They produce very good but different results.
What's without question was the turkey I made for thanksgiving. My wife bought a massive turkey, ~19 lbs, so I picked up a BGE turkey stand at a local shop, brined the turkey (first time doing that) and smoked it. I was so worried I'd ruin thanksgiving and we'd have to buy buckets of KFC, but in the end it turned out to be the single greatest turkey I've ever had! How's that for making yourself feel proud!
http://i63.tinypic.com/iyk2ft.jpg
I've also done some odds and ends, some ribs also. I smoked some peppers for hot sauce. I plan to use the new stone I got for Christmas for pizza soon as well. But my most ambitious project is the brisket, which was bumped to New Years this year. It's a large brisket and won't lay flat, so I've been scouring these forums looking for advice.
Here is what I am working with:
http://i68.tinypic.com/29535s3.jpg
The easiest method seems to be the fold method sound here (http://www.bbq-brethren.com/forum/showthread.php?t=57882)
I've also considered the lay-over-the-bowl method seen here (http://www.bbq-brethren.com/forum/showpost.php?p=3093963&postcount=11).
I am leaning towards the fold method but plan to have a bowl on hand incase I call an audible, seeing how flexible the brisket is after unwrapping.
If you have any advice on this, I'd love to hear it.
The first thread linked above does not address the water pan (that I can see). As of now, I am considering using the minion method for coals and leaving the water pan empty / lined with foil.
Is there a flaw in this plan? It's looking to be in the 30s here during cooking time so I don't *think* I'll have a problem keeping the temp low.
Thanks everyone for looking and thanks already for the content I've been able to read!