My question is... what do you think about raising the temp to 275? I used to cook them in the oven at that temp and they always came out great.

Plan is to use a combo of cherry and pecan wood. Thoughts?

I didn't clear this with Ram, but I'm my own man so if he doesn't like it, he can go suck a lemon.:-({|=

Brisket, IMHO, can stand up to a pretty strong smoke wood; so I don't think you can really screw it up with those fruitwoods.

275F?

Sounds high for brisket; I'd be afraid that it would dry out over fire at that temp.

Cooking in a smoker is different than an oven; for one thing there is a lot more convection/moving air (very dry hot air).

Pork butt is more forgiving due to its shape and fat content.

I don't know man................really only one way to find out. Whatever you end up with; it will still be edible.

Cheap, easy, and tasty.

I still do pork/ribs, etc for parties and stuff..............but BBQ chicken is top notch.

[-x 😳 😳 😳

My dear MACS, are you AWARE of a new feature here called PM ????

Of course if you are looking for other poosers to chime in, go for it.:-"

\:d/ 🖐 🖐 🖐

I am fully aware of this feature. However, there are others on this forum who dabble in the smoking arts who may or may not benefit from our conversation.

Also... Andy is usually around to BS with. Homebrew, who is usually busy smoking meats, may also see this thread and offer some sage advice for all to enjoy.

Were YOU aware that you didn't have to open a thread that was addressed to Mr. TV? Or of the 'hide users posts' feature which you can employ on all WSM owners, since you obviously have an aversion to reading such posts?

I'm chasing that perfection I had with my first cook. It's pissing me off that I can't get the perfect brisket (again) in the smoker. I cooked it at 225 that time, but my dome therm is/was farked and the actual temp was about 260-270, I think.

#-o 😣 😣 😣 😣 🤦

[-x 😁

Whew! My day is complete now that I have your approval. 😎

He keeps sending me pictures of his ******.

😱 🙄 🙄 😱

😂 😂

That right there is funny. Even if I am the butt of a homo joke.

I have found a way around that, as you can see...

Ram,

Why didn't you PM MACS instead of posting that he could PM? 😁

I remember I did the first one with water in the pan, so I am going that route again.

Wish me luck... should be done by 8-10 AM tomorrow.[-o< 🙏

I prefer Hickory for smoke, but that is probably because that is what I learned with. Brisket handles very strong smoke, such as Hickory or Mesquite well. Pecan and fruit woods are a little mild for my taste. Smoked with Sassafrass roots once, and had one of the most unique tasting brisket I ever smoked. It made me crave a home brewed root beer.

Dave (A.K.A. Homebrew)🇨🇮

Awwwwwww.. yeeeeeaaaahhhhh...