Piney wrote:New pit-- I suggest building a fire in it and let it burn/smoke for a while to season the pit before placing a brisket in there.
One of the problems some pits have it their inability to maintain a constant temp. This causes one to constantly have to open the pit and stoke the fire. This results in in either too hot or not hot enough. You'll get your's figured out in time.
Other's comments about a wireless thermometer are good. That will keep you from having to open the pit constantly and loosing its heat. Those on pits are not where the meat is so not all that accurate a measure.
http://www.smokingmeatforums.com" onclick="window.open(this.href);return false; has good pit fixes and tips.
Lots of BBQ forums and recipes out there. I'm a fan of a dry rub style myself, rather than a BBQ sauce cook.
