brisket

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brisket Anonymous Sun Apr 12 00:15:29 2015 No.6408597 [Reply] [Original]

I made a brisket in a cookshack smoker today and I found the smoker had to work pretty hard to keep heat once I added the room temp brisket. It seemed to create a hot spot on the bottom from the heating element running so much. And ideas to prevent this? I have thought of putting bricks on a empty shelf to help it hold heat better they would hopefully retain heat to counter the cool brisket.

>>	Anonymous Sun Apr 12 00:18:35 2015 No.6408612 File: 3.36 MB, 5312x2988, 20150411_100957.jpg [View same] [iqdb] [saucenao] [google] Another picture

>>	None !!4CN+L/84Lxr Sun Apr 12 08:23:04 2015 No.6409481 U have failed 🐕

>>	Anonymous Sun Apr 12 08:33:49 2015 No.6409490 >>6409481 u have been filtered

>>	None !!4CN+L/84Lxr Sun Apr 12 09:40:50 2015 No.6409569 I don't feel filters.can't handle the truth then don't post

>>	None !!4CN+L/84Lxr Sun Apr 12 09:46:38 2015 No.6409580 Not my fault your brisket sucks

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/ck/ - Food & Cooking