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-   -   17# brisket WSM (http://www.bbq-brethren.com/forum/showthread.php?t=28983)

FatDaddy 07-05-2007 11:37 AM

17# brisket WSM
 
What yall think? think i can cram it in there? Got 2 about this size a few days ago at United for .88 cents a pound. USDA Choice . May have an excuse to fire up the big pit tonight and drink beer all night.
http://i55.photobucket.com/albums/g1...8/100_1419.jpg
Also doing 3 racks of spares 2 chickens Bananna pudding out of Dr. BBQ's book and Big ol pot of pinto's

chad 07-05-2007 11:47 AM

The only issue would be restricted airflow (don't ask how I know about that!). You might drape is across a small steel pot/bowl or possibly a rib rack.

It should cook just fine.

thillin 07-05-2007 12:26 PM

Don't be lazy and throw it on your trailer rig. A good 25hr cook might do you some good.

Grillman40 07-05-2007 12:54 PM

Kinda got the same problem...bought a 14 pounder and a rack of baby backs but dont wanna fire up the Lang. Let me know if you fit that beast on the WSM. When ya gonna do it?

tommykendall 07-05-2007 12:59 PM

All I have to say is you're a farker and I now know what's going on my WSM tomorrow night.

willkat98 07-05-2007 01:03 PM

Cut it in half

ipls3355 07-05-2007 01:15 PM

I did a 17 lber in the ECB a couple weeks ago without incident. The bottom rack was MT though.

Can you access the bottom rack without moving the top? I don't think you want the raw chickens dripping on your brisket.

I think you should fire up the big boy, get a bunch more food to cook and invite a few dozen more people over:-P :wink:

FatDaddy 07-05-2007 02:16 PM

gonna put it on tonight when we get back from the casino(s) probably start it around 0200 or so. got about 15 people coming over tomorrow to help eat everything. plan on having it coolered by 4-5pm and ribs done by 6.

Keri C 07-05-2007 04:05 PM

No problem in getting those mastadon briskets on the WSM. Just cut off a chunk of the brisket from the point end such that the main section of the brisket is 18" long. You'll be cutting into the point and not the flat. Rub that hunk of point and set it on the rack next to the rest of the brisket. That hunk will make very tasty "burnt" ends by the next morning if you're doing an overnight cook. That hunk is my favorite part of the brisket anymore.

Save some of the large hunks of hard fat that you take off the fat side and tuck those hunks underneath the ends of the brisket. They will take the brunt of the heat coming up around the edges of the waterpan and protect the meat itself - works great.

Keri C, still smokin' on Tulsa Time

BBQ_MAFIA 07-05-2007 05:24 PM

I say fire up the Lang

leanza 07-05-2007 06:02 PM

Lang. Full assault. Persevere. Victory!

Mooner 07-05-2007 06:45 PM

Shoot, bigger's better. go for it!!

FatDaddy 07-05-2007 09:28 PM

Did i win a lang? Just looked out on the driveway... nope same ol homebuilt stickburner ive had for 5 years now lol.. damn... one day.. one day...

SmokeInDaEye 07-05-2007 09:34 PM

Quote:

Originally Posted by FatDaddy (Post 423521)
Did i win a lang? Just looked out on the driveway... nope same ol homebuilt stickburner ive had for 5 years now lol.. damn... one day.. one day...


That's too rich!:biggrin: Aren't you supposed to be at a casino?

frognot 07-05-2007 11:01 PM

Quote:

Originally Posted by Keri C (Post 423345)
Save some of the large hunks of hard fat that you take off the fat side and tuck those hunks underneath the ends of the brisket. They will take the brunt of the heat coming up around the edges of the waterpan and protect the meat itself - works great.

Duh! Never thought of that! Great idea.


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