Brisket WSM

Discussion in 'General Discussion' started by craig chamberlain, Aug 10, 2014.

  1. I bought a 18 1/2" WSM after my masterbuilt died, and now I,m wondering how to smoke a whole brisket, should I just cut it in half or separate the flat from the point, or if someone has other thoughts on what to do ?
    Last edited: Aug 10, 2014
  2. grillmonkey

    grillmonkey Smoking Fanatic

    I'm doing one today in my ECB with electric mod. I separated the point from the flat and I'm cooking the flat today and froze the point for another day. I'll let you know how it turns out.
  3. I place the ends of the brisket against the handles on the upper rack, the brisket will bow up slightly. On a WSM there is a narrow zone of high heat around the edges. To prevent burning I use small pieces of aluminum foil to shield the ends, a loose fit is all that is needed. As the meat cooks it will shrink and eventually lay flat.
  4. Thank's guys for your helpful ideas. :yahoo:
  5. I have stood them on their side and tied into a donut shape on small grills before. The same with ribs.

    Happy smoken.

  6. Thanks David for your help.

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