Hello...
First post, and first smoke in the SI2. I'm a long time WSM user. My wife and kids bought me the SI2 for father's day and decided to give it to me early so I could play around with it. I went to SAMs club yesterday in hopes to grab a pack of baby back ribs. Unfortunately they were all out, so I ended up with a 5.2 lb brisket flat. I used a simple broth/worcestshire injection and my usual brisket rub. In the SI2 around 8am @225, fat side down, 2nd to top rack, with 5.9 oz of hickory chunks that came with the SI2 and a loaf pan full of water. I read a lot and this combination seemed to be what most would recommend for brisket.
My observations so far:
- Heavy smoke for the first 45 minutes, including a "woosh" backdraft
- After 45 minutes, the smoke thinned out to a small wisp of blueish smoke (what i'm used to from WSM) and I began to smell the goodness
- The internal temperature of the meat is coming up very fast.. after an hour it went from 53 to 118.
So.. does everything seem normal so far? I'm a little surprised the temp is coming up this fast.. I will closely monitor.
I'll try to post some pics from my Ipad.
Thanks,
Brian
First post, and first smoke in the SI2. I'm a long time WSM user. My wife and kids bought me the SI2 for father's day and decided to give it to me early so I could play around with it. I went to SAMs club yesterday in hopes to grab a pack of baby back ribs. Unfortunately they were all out, so I ended up with a 5.2 lb brisket flat. I used a simple broth/worcestshire injection and my usual brisket rub. In the SI2 around 8am @225, fat side down, 2nd to top rack, with 5.9 oz of hickory chunks that came with the SI2 and a loaf pan full of water. I read a lot and this combination seemed to be what most would recommend for brisket.
My observations so far:
- Heavy smoke for the first 45 minutes, including a "woosh" backdraft
- After 45 minutes, the smoke thinned out to a small wisp of blueish smoke (what i'm used to from WSM) and I began to smell the goodness
- The internal temperature of the meat is coming up very fast.. after an hour it went from 53 to 118.
So.. does everything seem normal so far? I'm a little surprised the temp is coming up this fast.. I will closely monitor.
I'll try to post some pics from my Ipad.
Thanks,
Brian