Howdy All,
After my maiden hanging adventure, last week.
I've just bagged a Brisket and I'm looking to go the hanging route on the 47cm/18" WSM, using the gateway hanging rack.
Weight: 8.2kg/18 Pounds (The largest I've ever attempted)
Few questions:
-Temps: Do I run the pit as normal 225-275f?
-Wood: Do I add chunks?
-Time: Roughly how long will this take ? I have a cooler, if needs be.
- What time is a good start for a circa 3pm serving ?
Thanks all in advance