I plan on doing a brisket this weekend using Pachanga's tried and true method. I've used it a few times before and really liked the results. Previously, I've made a heat deflector shield by covering the back half of the deflector shield with tin foil, being careful not to block the wholes, so I don't have to rotate the brisket. I have also heard of covering the back half of the bottom rack with tin foil. I was wondering if there is an advantage of using one of these over the other. Look forward to any advice members can give.
Racks aside for the moment, I personally would not cover any thing with foil. Too easy to screw up the flow of grease and lead to a higher risk for grease fires. As far as the racks, I am not sure what the overall effect to the heat flow would be. Could be positive or negative.
To me, there isn't much work to the Bradley. Most of my briskets I do as overnight cooks. I check during the smoke time to make sure the pucks aren't stacked up in the water, so I rotate then. I change the water when the smoke is done, so I rotate then. I change the water before I go to bed and make sure the v tray is clear, so I rotate then. I change the water when I wake up so I rotate then. So as you can see, rotating for me is not an issue. I change water a lot because when doing a load of butts and/or briskets, there are a lot of drippings. I usually use two small bread pans on the last rack to catch some of the drippings (makes great juice for reheating, etc.). But a lot still drips in the water bowl and you end up with more grease than water. After seeing some posts on grease fires I get a little paranoid, but the steps I outlined above take little time and I sleep better.
Besides the Bradley is so easy I have to look like I am doing something other than sitting and drinking a beer or the wife will give me some "honey-dos". This way she thinks it is a lot of work.
What Gus said. ;D
Quote from: OU812 on May 12, 2011, 03:13:18 PM
What Gus said. ;D
X2 and I am really paranoid about fire...