BobBrisket
01-06-2008, 01:05 AM
http://s249.photobucket.com/albums/gg238/bobbrisket/?albumview=grid&mediafilter=images
Well, I put the WSM and Kettle to work today. This post is more about the mod I'm trying than the pron. I tossed in some odd pork rib cuts. They came sliced that way. They look like trimmed rib ends, dang good any how. The legs were two types. The darker ones got their tan in the WSM before hitting the kettle and the ones on the right were fresh outta the hot sauce marinade.
I still have a 12lb. brisket in the WSM as I type and this farker has been plateauing at 176-177 for farking ever. I've never had a brisket plateau at these temps before.
Well, I have never been able to get the WSM over 225*. Not that I ever really wanted to. Just couldn't. It would always regulate itself to 225 on the dot almost automatically with all bottom vents open.
Well, what if I wanted higher temps?
I always use water in the pan. So today I substituted water with rocks. I didn't have sand, or one of them clay plate deals.
I took some of the landscape rocks from the yard and rinsed them off and tossed them in the pan. I then covered the top of pan with three sheets of foil. As the therm shows, 250*. I have maintained 250* with only one bottom vent open, half ways. It's holding like a farking charm.
I'll have pics of finished brisket later.
Anyone tried any weird chit like this with the WSM or is it just me?
Well, I put the WSM and Kettle to work today. This post is more about the mod I'm trying than the pron. I tossed in some odd pork rib cuts. They came sliced that way. They look like trimmed rib ends, dang good any how. The legs were two types. The darker ones got their tan in the WSM before hitting the kettle and the ones on the right were fresh outta the hot sauce marinade.
I still have a 12lb. brisket in the WSM as I type and this farker has been plateauing at 176-177 for farking ever. I've never had a brisket plateau at these temps before.
Well, I have never been able to get the WSM over 225*. Not that I ever really wanted to. Just couldn't. It would always regulate itself to 225 on the dot almost automatically with all bottom vents open.
Well, what if I wanted higher temps?
I always use water in the pan. So today I substituted water with rocks. I didn't have sand, or one of them clay plate deals.
I took some of the landscape rocks from the yard and rinsed them off and tossed them in the pan. I then covered the top of pan with three sheets of foil. As the therm shows, 250*. I have maintained 250* with only one bottom vent open, half ways. It's holding like a farking charm.
I'll have pics of finished brisket later.
Anyone tried any weird chit like this with the WSM or is it just me?