Weber Smokey Mountain. Size? (1 Viewer)

[KGB]

New owner of the 22. Just picked up 8lb brisket "packer" I've readhttp://amazingribs.com/recipes/beef/texas_brisket.html

225 for 8-10 hrs ya think?

So far I've only used my kettle to smokea flat and it came out Pretty dry

Usually 1.5 hours per pound at that temp if you're not going to foil

1hr / lb if foiling?

 

[Megla]

I don't understand why anyone would have issues with temps of the 22.5, i can dial mine in and set it 8-10 hours see less than a 20 degree variance over that time frame. Once you master the minion method temp variance and fuel usage should be a non issue. I can cook for 4 on my 22.5 and use that same amount of fuel I would if I had cooked on the 18.5.

More options is always better, and uless storage space is an issue the 22.5 gives you many more options.

One thing I do that many others may not and I belive that it helps a ton with temps is that I have replace water in the pan and gone with playground sand.

 

[Megla]

New owner of the 22. Just picked up 8lb brisket "packer" I've readhttp://amazingribs.com/recipes/beef/texas_brisket.html

225 for 8-10 hrs ya think?

So far I've only used my kettle to smokea flat and it came out Pretty dry

Usually 1.5 hours per pound at that temp if you're not going to foil

1hr / lb if foiling?

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

 

[[icon]]

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

x1000000000000000

Time is a nearly worthless metric in 90% of smoker cooking

 

[Bigboy10182000]

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

x1000000000000000

Time is a nearly worthless metric in 90% of smoker cooking

Pre-Thermapen that was a good baseline for me when cooking brisket or any other large piece of meat.

 

[Bigboy10182000]

Did you end up getting the one from craigslist?

 

[Mad Cow]

I cannot remember which FBG it is that runs GrillinFools, but he had a sponsored giveaway through a company called ThermoWorks. I looked at their stuff, was intrigued, so I investigated and found they are HQ'd about 7 miles from my work. I went there last week and picked up their new ThermoPop pen as well as 2 thermometers which come with a probe with a 4 foot cable.

On a side note, I go in to their offices, which are not equipped for foot traffic but they allow it, and the front receptionist had such a huge Pam from the Office vibe.

 

[The Commish]

Have the 22.5 and never had a problem with maintaining temps. I had one windy day that was problematic, but that's it.

 

[Megla]

I cannot remember which FBG it is that runs GrillinFools, but he had a sponsored giveaway through a company called ThermoWorks. I looked at their stuff, was intrigued, so I investigated and found they are HQ'd about 7 miles from my work. I went there last week and picked up their new ThermoPop pen as well as 2 thermometers which come with a probe with a 4 foot cable.

On a side note, I go in to their offices, which are not equipped for foot traffic but they allow it, and the front receptionist had such a huge Pam from the Office vibe.

thefanatic

 

[snore]

I have the smaller one and every time I use it I wish i would have not been too cheap to get the larger model.

 

[shuke]

Did you end up getting the one from craigslist?

Was too good to be true. Never heard from him.

 

[KGB]

New owner of the 22. Just picked up 8lb brisket "packer" I've readhttp://amazingribs.com/recipes/beef/texas_brisket.html

225 for 8-10 hrs ya think?

So far I've only used my kettle to smokea flat and it came out Pretty dry

Usually 1.5 hours per pound at that temp if you're not going to foil

1hr / lb if foiling?

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

Yep. Have the wireless thermometer so we're good to go. Thx for the info

 

[KGB]

New owner of the 22. Just picked up 8lb brisket "packer" I've readhttp://amazingribs.com/recipes/beef/texas_brisket.html

225 for 8-10 hrs ya think?

So far I've only used my kettle to smokea flat and it came out Pretty dry

Usually 1.5 hours per pound at that temp if you're not going to foil

1hr / lb if foiling?

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

Oh. Foil to 190... Does that mean foil and keep on,our foil and cooler and temp will keep rising.

 

[KGB]

slapped it on at midnight.

I kept an eye on the temp until 2AM. Held at 230 likke a rock.

Woke up, coals are done, temp of smoker =100

temp of Brisket 117

When I pick up the brisket from the side, it doesnt feel floppy. putting in oven at 250

 

[Megla]

New owner of the 22. Just picked up 8lb brisket "packer" I've readhttp://amazingribs.com/recipes/beef/texas_brisket.html

225 for 8-10 hrs ya think?

So far I've only used my kettle to smokea flat and it came out Pretty dry

Usually 1.5 hours per pound at that temp if you're not going to foil

1hr / lb if foiling?

Forget time, get a thermapen or some other instant read thermo and go buy internal temp. Briskets are natoriously random, some take 1.5 hours/LB, some take 45 minutes. Cook to an internal of 165 then foil to 190-195, pull and rest.

Oh. Foil to 190... Does that mean foil and keep on,our foil and cooler and temp will keep rising.

It means foil with some sort of liquid and then place back on the cooker to 190-195, pull and let rest to 200