All these ring of fire set ups seem great for smaller cuts, but I'm concerned that for a large brisket it will be too exposed directly to the fire and get dried out. I think this weekend I'm going to try use the smokenator, filling up with coal to the top and without the small water pan - then just putting a big loaf pan filled with water next to the heat. Curious to see how long this will go for.
Thanks for all the tips everyone.
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