Whole brisket burnt bottom
- Thread starter KyDog
- Start date
KyDog - I also have the #2 (analog), have done many briskets, and have never had anything remotely like that happen. You didn't answer all of my questions, so I can really only give you some tips on what works for me.
1) Place the brisket on one or two racks with racks placed as high in the smoker as possible.
2) Always brine even if only for 6 hours
3) Smoke at 230-235
4) Once the brisket goes in, don't open the door again until you've hit an internal temp of 195.
5) Don't over-trip the brisket
6) Put a small container of water right next to the smoke box
1) Place the brisket on one or two racks with racks placed as high in the smoker as possible.
2) Always brine even if only for 6 hours
3) Smoke at 230-235
4) Once the brisket goes in, don't open the door again until you've hit an internal temp of 195.
5) Don't over-trip the brisket
6) Put a small container of water right next to the smoke box
Stevegardner
New member
I see so many posts where guys are suggesting pans or tins of water next to the smoke box. I just don’t get it. These cookers should be plenty moist. To each their own, but I just can’t imagine a scenario with these where the air in the smoker needs more moisture. I do see how meat could dry out, a number of factors could contribute to that. Now that said, I don’t have my SI yet. Maybe, I ought to clam up until it’s here...just seems like it should be a pretty moist cooker.
Stevegardner said:
One of these days I may get brave enough to go without any water... there have been some recent posts by one or more veterans saying they've done just fine without a water pan. I guess I just see it as no harm done if I include one... I use an old stainless steel frothing pitcher, so I have no monetary investment involved like those who use disposable foil pans.
