Newbie from League City, Texas

Discussion in 'Roll Call' started by tgifntx, Sep 17, 2016.

  1. tgifntx

    tgifntx Newbie


    My name is Mike and I live in League City, Texas.  I just purchased a Dyna Glo Vertical Smoker.  I am brand new to the smoking process.  So I have many questions for all of you experienced pros out there.  The first would be this.  I want to smoke a brisket using the most recent recipe sent out. (Smoking Brisket for Game day)   But the only problem is that a whole packer brisket will not fit in my smoker, being that it is vertical.  Does anyone have any suggestions on how I could still smoke a packer in this smaller smoker?  Thanks in advance for your comments,  I look forward to gaining knowledge from them all.
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome Mike!  I don't know the size of your smoker, but I have a 15.8 lb whole packer on my 18.5 WSM as we speak.  You could always trim off some of the flat so that it fits your smoker.  I'm doing the Game Day recipe as well.

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Mike,

    Welcome to the forum!

    As Mike said you could trim off some of the flat.

    Or some guys drape it over a can which will shorten it up a little.

    How much too big is it?

  4. tgifntx

    tgifntx Newbie

    ​My smoker is a smaller vertical charcoal one. the cooling racks are only 14 inches by 13 inches.   So I would almost need to cut the packer in half. My smoker has 5 racks in it. So I have plenty of room to cook both.  But where I am lost is how to cook both pieces and have them come out tasting great.  I have read that there is a big difference in cooking a point and a flat.  Any suggestions?  Since I am a newbie to the site. What does WSM stand for?

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WSM stands for Weber Smokey Mountain.

    I would just cut it in half if that is the only way it will fit.

    The end with the point will take longer to cook, but they should both do fine.

    The only other way would be to separate the point & flat, then cut the flat in half.

    You would then have 3 pretty equal sized pieces.

    This may be the better option.

  6. tgifntx

    tgifntx Newbie

    Ok, I will try that.  Thanks for the feedback
  7. gordonw6

    gordonw6 Newbie

    Hello all,
    gordonw6 here in Columbia S.C.18 year Army retire just trying to master this old smokey electric smoker. I've had it a couple years, but just haven't quite got to where I want it, my meat is to moist.
  8. [​IMG]   Good morning and welcome to the forum, from a warm and humid day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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