Slow n Sear Sale

[HoosierKettle]

Kevin, no offense taken.  I normally just set up a giant snake that wraps 3/4 of the way around the 26" for doing brisket.
With Weber coals and pecan or oak chunks I can easily run around 16hrs or longer at 230-250 with minimal vent adjustment if any at all.
I used to use my 18"Wsm for brisket and that would run even longer, but since acquiring this 26" from michaelmillitello in a trade I have yet to do my briskets any other way.


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I always say if I could have only one, it would be the 26. It does it all. It's especially handy for large cuts.  All my pork butts and briskets are done on the 26.

I like your rack set up. Looks good.


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