kenny
Junior Member
Posts: 28 
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Post by kenny on Jul 21, 2014 22:09:26 GMT -5
Very good explanation ncsmoker. I think we could say the SN uses the Modified Minion Method as the briquettes are not strictly in a chain. But the principal is that we don't light all the charcoal as when grilling, just like Minion. Lit coals gradually ignite unlit ones.
I too am surprised to learn about the change in Kingsford. I will definitely look for the Walmart brand you mentioned. I want to fire my SN up Saturday for a brisket.
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Post by ncsmoker on Jul 22, 2014 16:51:22 GMT -5
Yea the Kingsford now have two crosswise channels and are smaller it makes them great for grilling but bad for smoking. They burn fast and hot. The Walmart ones have one small cross wise channel like the old Kingsford did and are perfect for smoking. I have noticed that people counting 60 coals are no longer filling the SN using Kingsford. Don't know what your experience was.
Kenny one thing I forgot to mention is I have found I only need 10 of the Walmart coals to start the SN due to their size. You might want to experiment and try 12 first and back down from there.
Good luck on your brisket it is the final test of smoking Since the SN is on the side I keep the fat side up and turn it end for end every two hours. I think you said 11 lbs. Again there are fat and meat layers in the brisket, make sure you get your probe in a meat layer not a fat layer as fat gets hotter faster than meat.
SN
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Post by ncsmoker on Jul 30, 2014 0:09:11 GMT -5
Kenny how did the brisket come out?
NC
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kenny
Junior Member
Posts: 28
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Post by kenny on Aug 1, 2014 22:20:39 GMT -5
Could not find a good brisket. All I ever see in local groceries are flats and not always on those. Must not be enough smokers around here. I did another chuck that turned out great. I would love to run across a whole packer brisket. To be honest I have never even seen one. They just aren't to be found locally.
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Post by ncsmoker on Aug 2, 2014 16:09:20 GMT -5
Kenny check the yellow pages for meats retail or wholesale. They can often get you what you need. Even though I live in the NC mountains I have a Butcher and shop that if I call a week ahead they will keep out what I want for me when they do there butchering. And it is only 10 miles from where I live. Closer and cheaper than the big chain grocery store. LOL
If not a good flat around 8lbs. with a fat cap is a good place to start. Ask the butcher at the grocery store also if he can get you a packer brisket it is good to make friends with one. I have one that will go out of his way to get me what I want. He will get me a case of ribs at a discount price for a big cookout. This is a small chain that still cuts there own meats and makes their own sausage in the store, not one of the big chains.
Regards and good luck,
NC
PS: Did you see Pernz's problem with his chuck roast in Recipes. I responded but thought you might have some thoughts also.
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