1st Brisket...1st Lesson

grillnputt · 08-07-2008, 07:13 AM

Took the plunge and am cooking my 1st brisket. 14lber. Guess what? It doesn't fit on my WSM. "DOH!" After a quick $99 charbroil horizontal mod, I'm off. Now for the question. Could I have cut off the point and put it next to the flat and cooked it at the same time? Looks like it's going to be a long day...lol(and night)

afreemaniii · 08-07-2008, 07:20 AM

Sure you could have. Some people do separate the two before cooking. Never done it myself, but I have heard of others doing it.

08-07-2008, 07:20 AM

Quote:

Originally Posted by grillnputt

Took the plunge and am cooking my 1st brisket. 14lber. Guess what? It doesn't fit on my WSM. "DOH!" After a quick $99 charbroil horizontal mod, I'm off. Now for the question. Could I have cut off the point and put it next to the flat and cooked it at the same time? Looks like it's going to be a long day...lol(and night)

What I do when I have big briskets on th WSM is to roll the ends under. After a couple hours the brisket will shrink down and fit fine. Yes you can separate the point prior to cooking which I prefer to do to begin with when cooking packers.

BBQ Grail · 08-07-2008, 07:25 AM

You already got the advice you need.

Don't forget pictures!

OSD · 08-07-2008, 07:27 AM

Quote:

Originally Posted by Larry Wolfe

What I do when I have big briskets on th WSM is to roll the ends under. After a couple hours the brisket will shrink down and fit fine. Yes you can separate the point prior to cooking which I prefer to do to begin with when cooking packers.

Good advice.

jeffjenkins1 · 08-07-2008, 07:33 AM

Don't forget the pics!

Jeff

Nitrofly · 08-07-2008, 08:21 AM

That's right no pic's it never happened

HeSmellsLikeSmoke · 08-07-2008, 09:14 AM

Sometimes I can compress the brisket enough with my hands to get it to fit into the WSM. If not, I usually prop something under the middle to bring in the ends for the first part of the cook.

Divemaster · 08-07-2008, 09:26 AM

Quote:

Originally Posted by afreemaniii

Sure you could have. Some people do separate the two before cooking. Never done it myself, but I have heard of others doing it.

I do it all the time!

I'm looking forward to the pictures!

grillnputt · 08-07-2008, 10:17 AM

Thanks for the advice! Will use it on the next one. Already going on the horizontal. Can you pull some and slice some or does it have to be all one or the other? Pic's will be here....by tomorrow when I think it will be done. lol

Jeremiah · 08-08-2008, 01:05 AM

I've been doing mostly 14-15 lbs'ers on my WSM for a while now. The packers that my butcher gets at these size seem to produce the best product for my tastes. They are never able to fit if you just lay them down. I scrunch them up a bit and it fits. Like Larry said they shrink down a bit and eventually there's no space problem.

Bob S · 08-08-2008, 10:41 AM

I wedge them between the handles on the top grate of the WSM. Once they shrink a bit they fit fine.

HolySmoke · 08-08-2008, 12:01 PM

yeah, what they said!!! no pics didn't happen...

08-07-2008, 07:13 AM	#1
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY	1st Brisket...1st Lesson Took the plunge and am cooking my 1st brisket. 14lber. Guess what? It doesn't fit on my WSM. "DOH!" After a quick $99 charbroil horizontal mod, I'm off. Now for the question. Could I have cut off the point and put it next to the flat and cooked it at the same time? Looks like it's going to be a long day...lol(and night) __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

08-07-2008, 07:20 AM	#2
afreemaniii Full Fledged Farker Join Date: 05-16-08 Location: Madison, WI	Sure you could have. Some people do separate the two before cooking. Never done it myself, but I have heard of others doing it. __________________ Aubrey Freeman Brothers BBQ Gear: 1-BWS Party 1-22.5" WSM Guru Pitminder and Stoker system

08-07-2008, 07:25 AM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	You already got the advice you need. Don't forget pictures! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-07-2008, 07:33 AM	#6
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Don't forget the pics! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

08-07-2008, 08:21 AM	#7
Nitrofly is one Smokin' Farker Join Date: 09-27-06 Location: Worcester mass	That's right no pic's it never happened __________________ Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe.

08-07-2008, 09:14 AM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Sometimes I can compress the brisket enough with my hands to get it to fit into the WSM. If not, I usually prop something under the middle to bring in the ends for the first part of the cook. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-07-2008, 10:17 AM	#10
grillnputt On the road to being a farker Join Date: 05-31-05 Location: Long Island, NY	Thanks for the advice! Will use it on the next one. Already going on the horizontal. Can you pull some and slice some or does it have to be all one or the other? Pic's will be here....by tomorrow when I think it will be done. lol __________________ Ron Performer, Chargriller Akorn, WSM Not half the stuff you guys have, but makes tasty Q!

08-08-2008, 01:05 AM	#11
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	I've been doing mostly 14-15 lbs'ers on my WSM for a while now. The packers that my butcher gets at these size seem to produce the best product for my tastes. They are never able to fit if you just lay them down. I scrunch them up a bit and it fits. Like Larry said they shrink down a bit and eventually there's no space problem. __________________ Heavy Metal BBQ

08-08-2008, 10:41 AM	#12
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY	I wedge them between the handles on the top grate of the WSM. Once they shrink a bit they fit fine. __________________ FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com

08-08-2008, 12:01 PM	#13
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Name/Nickname : Jobaba-Que	yeah, what they said!!! no pics didn't happen... __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x)

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