I have about 3 different types. The Masterbuilt, ( I think that is the name). Electric. I really like it. I have worn out 3 or 4 of the Brinkmans, the one that look like a little R2-D2. They were all charcoal. The last time I smoked brisket, I rigged up some metal supports and actually sat a Brinkman smoker on top of my Gas fish cooker burner. Then drilled holes in a charcoal pan to let the heat through and put 8 or 9 briquets in the pan to make smoke. I kept adding charcoal as necessary, but the gas allowed me to keep the heat constant all day. I kept it on for about 12 hours if I remember right. I drilled a hole in the domed lid and stuck in a better thermometer, and also had a therm. probe type in the meat itself.
Get that brisket around 155 degrees and take it off. It will keep cooking a little after it is off the heat.
Oh, A metal rib rack is handy to hold multiple racks of ribs or briskets in place.
I also have started using a Weber kettle grill, with a meat rack that folds on the edges to allow you to add charcoal. Also they sell holders for the charcoal that allow it to stay on the edges while the meat is in the middle, keeps the heat indirect.
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Today's Featured Article - A Lifetime of Farm Machinery - by Joe Michaels. I am a mechanical engineer by profession, specializing in powerplant work. I worked as a machinist and engine erector, with time spent overseas. I have always had a love for machinery, and an appreciation for farming and farm machinery. I was born and raised in Brooklyn, New York. Not a place one would associate with farms or farm machinery. I credit my parents for instilling a lot of good values, a respect for learning, a knowledge of various skills and a little knowledge of farming in me, amo
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