bcmcmoose
New member
Hello all! After several cooks on the BPS drum, most of which I have posted pics of, I am extremely happy. Temp control has been easy for many hours at a time.
Today I decided to try a brisket for the first time, again using a recipe I found online at Amazing ribs. I got a good large piece of flat and I made up a rub, seasoned and let it sit for about 7hrs. I also injected it with broth. I put it on the smoker at 225.
And here is my problem, I am having trouble running hot! I have been using primarily lump, and adding chunk or chips for smoke. I am giving the comp kingsford briquettes a go, and I figured I could tame their extra heat by closing the vents at the bottom to just a sliver and go wide at the top. In the past a half hole on each side and the top open has held 225-235 for 9hrs. And when I have closed everything, the lump went out. The briquests seem to keep going even with the vents completely closed until the almost totally burn out.
It is warm out today, (90s will hit close to 100), and maybe this is part of my issue? Also my house is at about 3600 ft. So far I haven't let the tem spike over 255 on the gauge, and that was brief. I used a little water on the coals to cool them, and was hesitant to do so. Any ideas?
I started with a full basket, and have on every cook thus far, using a chimney and 5 coals to get started. Once I hit 210 I added 2large and 1 small piece of pecan. At the three hour mark I hit 152 internal, and was planning on crutching. I may just let it go without as I don't need it finished anytime soon. The brisket is a fairly uniform sized 7.3lb piece of choice.
Today I decided to try a brisket for the first time, again using a recipe I found online at Amazing ribs. I got a good large piece of flat and I made up a rub, seasoned and let it sit for about 7hrs. I also injected it with broth. I put it on the smoker at 225.
And here is my problem, I am having trouble running hot! I have been using primarily lump, and adding chunk or chips for smoke. I am giving the comp kingsford briquettes a go, and I figured I could tame their extra heat by closing the vents at the bottom to just a sliver and go wide at the top. In the past a half hole on each side and the top open has held 225-235 for 9hrs. And when I have closed everything, the lump went out. The briquests seem to keep going even with the vents completely closed until the almost totally burn out.
It is warm out today, (90s will hit close to 100), and maybe this is part of my issue? Also my house is at about 3600 ft. So far I haven't let the tem spike over 255 on the gauge, and that was brief. I used a little water on the coals to cool them, and was hesitant to do so. Any ideas?
I started with a full basket, and have on every cook thus far, using a chimney and 5 coals to get started. Once I hit 210 I added 2large and 1 small piece of pecan. At the three hour mark I hit 152 internal, and was planning on crutching. I may just let it go without as I don't need it finished anytime soon. The brisket is a fairly uniform sized 7.3lb piece of choice.
