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First time a brisket passed the bend test on my offset, and I almost dropped it in the grass
Been running a cheap offset from a hardware store for about 8 months and finally got a 13 pound packer to probe like warm butter last Saturday. I wrapped it in peach paper at 165, pulled at 203, and let it rest in a cooler for 2 hours while my neighbor kept asking if it was done yet. When I sliced the flat it bent over my finger without falling apart, and I just stood there in the driveway grinning like an idiot. I still can't get my firebox to hold a steady temp past 4 hours, so if anybody has a trick for keeping coals alive longer on these thin steel smokers, I'm all ears.
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michael66929d ago
Tried a charcoal basket in my cheap offset and it changed everything for those long cooks. I built one out of expanded metal from the hardware store for like 12 bucks and it keeps the coals piled together so they burn slower instead of spreading out thin. Also started mixing in some bigger wood splits with the charcoal, like oak or hickory chunks, because those burn way longer than plain briquettes. The other thing that helped was sealing up the gaps in my firebox door with some stove gasket rope, since air leaks were eating through my fuel faster than anything. Now I can hold 250 to 275 for 6 or 7 hours without babysitting it every 20 minutes. Give the basket a shot, it's the cheapest fix I found for thin steel smokers.
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