Getting ready to pull the trigger...

jrf316 · September 2012

But few questions on making first brisket:

how much lump do i use? i have a large.
will it last how ever many hours i need?
if not how do i go about adding more lump?

been egging now for about 3 mos. but have just stuck with chicken, ribs and fish.

any help would be appreciated.

thanks

bigphil · September 2012

when i do a over nighter i load it to the top of the fire ring just enough room where its not touching

the PS . My thinking is no worries about running out and i'll only use it up on the next few high temp cooks anyway

nolaegghead · September 2012

bigphil said:

when i do a over nighter i load it to the top of the fire ring just enough room where its not touching
the PS . My thinking is no worries about running out and i'll only use it up on the next few high temp cooks anyway

+1

Also, clean it out well before loading it up so you don't have to worry about old ash inhibiting air flow. I can get at least 12 pounds of lump in there and if that doesn't cook a brisket with enough left over to cook some steaks, something's wrong. Burn time depends on the lump, ambient temp and the dome temp you stabilize on. At 250, you should be able to go at least 24 hours, maybe as long as 30.

Little Steven · September 2012

I had a whole shoulder go 32 hours once. Still lump left

nolaegghead · September 2012

I cooked 2 butts followed by BB ribs followed by dutch oven no-knead bread and had enough left over for chicken a couple of days later.

jrf316 · September 2012

thank you all!

mb99zz · September 2012

Good luck!

Getting ready to pull the trigger...

Comments

Categories