Hi guys, Well we did our first Brisket in the WSM on the 24th of Dec and I learned a few lessons. I also had a very successful smoke and the Brisket turned out great.
As I stated in my original post, I would like to know from other people here in SA what charcoal you use for your smoking (Especially in the WSM). My experience with the Big Green Egg charcoal was that it burned hot and fast. I had a bit of trouble getting the temp (Smoking at between 215 - 245 F) stabilised but once it was stable it stuck there for about 4 hours. My charcoal had to be replenished after 4 hours as it burnt out and the temp dropped very quickly at one point with vents fully open. So, it seemed this charcoal is not the correct one for a low and slow 9 plus hour smoke.
Another thing that would be nice to hear from other smokers is rub recipes with local ingredients. A lot of the recipes refer to products you only get in the states.
I know I will adapt mine a bit next time as it had a bit too much heat in the bark, so I will tone down the chilli powder a bit. I also added coffee to my second pan of meat. (The point which I separated from the Flat)
@Randhir I had a look at the GMG Daniel Boone after seeing your reply.
I don't know how to post pics here so here is a link to my Facebook post with some pics.
https://www.facebook.com/photo.php?...382638420.1073741833.694018419&type=3&theater
