Quote:
Originally Posted by InglewoodFan
Started my first brisket of the season last night, was an absolute gong show. Should have played it safe and just used my WSM, just load it up and pretty much forget it. But I have been watching the Aaron Franklin brisket MasterClass so I boldly decided to use my offset smoker. Such a bear for temperature control. I way overloaded with charcoal to start, ended up having to shovel some of the coals out to get it to behave. Even with the draw vent almost closed it was just raging. After a midnight start, I finally could snooze a bit at about 2:00. It's been pretty good since 3:00. I wrapped it in butcher paper at 7:00, figure it will be off by 11:00 or 12:00 given where the temperatures are.
Went with Buffalo lump charcoal this time, very impressed. Huge pieces, not much little stuff or dust.
Will throw a turkey breast on shortly, a bit of sausage and bacon explosions later. Always figure once the smoker is up and running, might as well make the most of it.
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Sounds tastey.
Really love doing Turkey breast, always turn out well and don't take very long!