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Serious question, did anyone else's first brisket take 20 hours because their cheap smoker had a 60 degree temp swing?
I bought a used offset for $150 off a guy in Fort Worth and figured I'd have a brisket dialed in by week two, but that thing wandered from 200 to 260 all day no matter where I put the fire. My first packer took 20 hours and still came out dry as a shoe, so I started logging temps every 15 minutes in a notebook like a maniac. Turned out the door was warped and the seal was shot, and once I shoved a folded strip of foil in the gap the swing dropped to like 15 degrees. Two cooks later the same brisket hit 203 in 11 hours and finally had a bark I wasn't embarrassed by. What rookie problem ate up way more of your time than it should have?
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reesemiller9d ago
Heard a guy on a bbq podcast say the first thing he checks on a cheap offset is the door gap with a dollar bill test. Mine was leaking bad too and a strip of felt gasket from the hardware store fixed most of it.
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