2nd weber added to the Stable

[SaltySmoker]

Just picked up a used WSM in the fort worth area.  Broke her in with a 16lb brisket.  Kept it simple... 12hr dry brine, then just added some cracked pepper.  225° for 18hrs with apple and maple wood.  Came out great. 

Sent from my SM-G960U using Weber Kettle Club mobile app

[SaltySmoker]

It was absolutely crazy how steady the temp stayed.  Within 20° for 8hrs at one point.  I think they call it the Minion Method .  Hot coals in the center and let it burn outward.

Sent from my SM-G960U using Weber Kettle Club mobile app

[JEBIV]

Looks awesome, grate score

[bamakettles]

That looks amazing, still planning to do my first brisket soon I hope.  (Saving for vacation)  It is amazing how well they hold temp without having to do anything.  And the question everyone always asks....did you use water in the water pan?  The bark looks really good and crispy so I'm guessing you didn't.

[AZ2FL]

It was absolutely crazy how steady the temp stayed.  Within 20° for 8hrs at one point.  I think they call it the Minion Method .  Hot coals in the center and let it burn outward.

Sent from my SM-G960U using Weber Kettle Club mobile app

That's a good way to break in a new to you WSM, congrats on your WSM.
Brisket looks absolutely delicious!!
Yes that's the minion method and that's what I use. I've never had issues with my WSM 18" or 22" holding temps.

Hot and Fast method is how I prefer to smoke brisket, normally a 14-18lb packer will take six to seven hours. Sand in the water pan (no water) and cover with heavy aluminum foil.

[SaltySmoker]

Funny thing about the water pan.  I did fill it at the start... but at about 14hrs in I noticed it was empty... so I left it empty for the last 4hrs.

That looks amazing, still planning to do my first brisket soon I hope.  (Saving for vacation)  It is amazing how well they hold temp without having to do anything.  And the question everyone always asks....did you use water in the water pan?  The bark looks really good and crispy so I'm guessing you didn't.

Sent from my SM-G960U using Weber Kettle Club mobile app

[SaltySmoker]

I will have to research the sand in water pan more... first I've heard of it but I guess the sand holds the heat like water, but without the water vapor?

It was absolutely crazy how steady the temp stayed.  Within 20° for 8hrs at one point.  I think they call it the Minion Method .  Hot coals in the center and let it burn outward.

Sent from my SM-G960U using Weber Kettle Club mobile app

That's a good way to break in a new to you WSM, congrats on your second WSM.
Brisket looks absolutely delicious!!
Yes that's the minion method and that's what I use. I've never had issues with my WSM 18" or 22" holding temps.

Hot and Fast method is how I prefer to smoke brisket, normally a 14-18lb packer will take six to seven hours. Sand in the water pan (no water) and cover with heavy aluminum foil.

Sent from my SM-G960U using Weber Kettle Club mobile app