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 - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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