Sad that my first cook of the summer is in September. Put a 11 lb brisket on last night at about 10:00 on the Weber Smokey Mountain. Temperatures behaved themselves for the most part, managed to get a bit of shut-eye. Just reloaded the charcoal, should be off at 3:00 this afternoon or so. Let it rest in the cooler while i load on some bacon explosions, eggs, sausage and turkey. I always figure if the smoker is up and running, might as well load it up.
Tried a new trick I saw online, put a foil wrapped brick under the middle of the brisket when it first went on. Bowing the brisket up helps it fit on a 18" Weber. Took the brick out at first flip as the meat had shrunk up to fit nicely.
Trying Napoleon lump charcoal and I am kinda meh on it, the size distribution is pretty wide.
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