On 9/6/20 8:37 PM, Alex wrote:
> Sqwertz wrote:
>> On Sun, 6 Sep 2020 00:16:00 -0400, Alex wrote:
>>
>>> What temp are you cooking your meat?
>> 300F if I can get my cheap-assed smoker there. I may go lower at the
>> beginning to absorb smoke, but then crank it up as high as I can get
>> it.
>>
>> -sw
>
> This one came in a little earlier than normal at about 15 hours. Low and
> slow hasn't failed me yet.Â* I'm so glad I moved up to the BGE from the
> Weber.Â* I only had to get up three times last night to adjust the
> temperature and that was in the first four hours.Â* The meat is
> excellent.Â* I used my concoction of Sweet Baby Ray's, a dash of lemon
> juice, and a bit of A1 "souce".
>
> Brisket has been impossible to find here.Â* I did see one at Fresh Market
> but it was a USDA Prime and the price was stupid high.Â* I'll pick up
> Prime tenderloins or ribeyes once in a while bit I can't imagine any
> kind of Prime beef tasting better for smoking.
>

Sounds like a long time for a pork butt. I have an egg and WSM don't
much care for either of them as the fire has to be directly under the
meat. May like the WSM a bit better than the egg. With the WSM you can
at least adjust the fire or add coal or wood without unloading all the
grates and with two layers you can smoke a lot of product.

Just did a prime brisket (3$/lb) full packer on the WSM and it was OK
but I get far better results on an offset smoker. The temp on the WSM
does stay constant (~250F) for a long time maybe even 7 or 8 hours with
little adjustment. I buy prime if it is available but honestly not sure
it comes out any better than choice. Some of the prime brisket I see is
graded pretty liberally as there is not so much marble, just a lot of
fat cap. The choice we see is similar.