OriginalAdmiral
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- Mar 22, 2011
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Smoked a Wagyu brisket yesterday. It was awesome.
Apologies if discussed before but do you all use indirect heating with a water pan above the heat source?
I have a gas grill with a good smoke box and today is the first time I've used a water pan. Seems to be going good thus far but have 2 hours left on brisket and St. Louis ribs (keeping a very steady 224-226 temp for the air temp in unit).
For some reason the white is the only one that's $55 and there's only one left in stock, which I imagine won't last long. The other colors are $60.
other suggestions welcomed too obviously
We use bags and would put them in a cooler on the back porch, but they're always thawed before we start. I've never tried to brine from frozen.
Has anybody tried making soup from a smoked turkey carcass? Thought I might give it a whirl...