Suggestions for first Brisket on my WSM 14.5?

Discussion in 'Beef' started by rkjjworld, Feb 21, 2016.

  1. rkjjworld

    rkjjworld Newbie

    I've done 2 pork butts on my WSM 14.5 that came out pretty good.  I've had some trouble with the temp dropping in the smoker around 6-7 hours in and had to add more charcoal/wood. I want to try my first brisket without having to finish it in the oven which is what I did before after starting on my grill with indirect cooking.  Any suggestions for a newbie, maybe specifically for using my smaller WSM smoker?

    Thanks!

    Robbi
     
  2. I cook a packer brisket on the 22" WSM in 5 hrs at 350*F (on the grate until 170*F internal then wrapped until 205*F). It turns out fantastic.
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Have you studied the size of a packer brisket in regards to fitting on the 14 inch WSM?  That obstacle has kept me from trying a packer on mine although I have smoked a rack of Spares that were too long to lay out flat on the WSM grate by putting a tin can under the middle of the rack to "bow it up" in the middle and basically shorten the rack.

    I find that after 6 or 7 hours the charcoal in my WSM has ashed over and started to smother the coals.  I put a couple of garage door handles on the center section of my cooker to make it easier to disassemble the smoker in order to de-ash the charcoal or build a new fire.

    Heres a picture.  Sorry that it only shows one of the handles.  There are two.

     
    Last edited: Feb 21, 2016
  4. rkjjworld

    rkjjworld Newbie

    The handles are definitely something I'm going to try to do.  As far a the size of the brisket I've read a number of different articles about folding...tenting over something to make it fit? how about separating the point and flat for top and bottom rack is that a big no no?
     
  5. smokinal

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

    You can separate it but I don't think it will shorten it enough.

    I think I would just cut it in half, half on each rack.

    The point end will be thicker & take longer to cook, but at least it will all fit.

    Al
     

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