Quote:
Originally Posted by Red88Carrera
193°F is the magic internal temperature.
If you decide to upgrade the smoker, I would suggest the Weber Smokey Mountain. I can run 225°F for over 12 hours without adding charcoal.
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Nice
We don't get real brisket here in Australia... They just don't do that cut anywhere here... But that doesn't stop me trying to smoke stuff similarly...
Currently using a 22.5" Weber kettle, but looking at the ProQ copy of the WSM in the next 6 months or so...
The Weber does a decent job, but you've gotta keep on top of it to get the temps right... and you have to open it to add coal too often...