I smoked a brisket on an offset for the first time. How did this happen?

I guess I’m lucky..... I read these knuckleheads, the great sage Cowgirl, and Arron Franklins youtube videos. and combining their knowledge I’ve never had a bad brisket experience. No I’m not claiming to be some kind of zen master...I’m not. I just have no fear of a brisket. Offset or drum, Hot n fast, slow and low, whatever it doesn’t seem to matter........wrap in Bp when it begins stall and pull when the flat gets “squishy” according to Franklin, pull and let it breath for 15 mins and wrap back up in towels in cooler till guest come.....works for me

fwdiii said:

I have an offset and a 22"weber. When I smoke something on the Weber, the Mrs. complains that the meat is too smoky, but when it is done on the offset using 100% wood, she loves it....me too!!

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Funny you should say that. I was thinking about this the other day when indirect grilling some ribs. When using the offset, I always try to get that super clean smoke since it's gonna be a 6+ hour cook. When indirect grilling, it's usually a much shorter session (1-3 hours), so I try and pack in as much smoke flavor as possible by breaking all the "clean smoke" rules. I try and churn out that thick white smoke by throwing on chips/chunks every 15 minutes or so and closing the lid.

Welcome to the stickside

You hit the nail on the head when you said how much fun tending the fire and cooking on a stick burner is!!

FUN=LOVE=GOOD EATS