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17# brisket WSM

FatDaddy

FatDaddy

is Blowin Smoke!
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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.
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
 
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.
 
Don't be lazy and throw it on your trailer rig. A good 25hr cook might do you some good.
 
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?
 
All I have to say is you're a farker and I now know what's going on my WSM tomorrow night.
 
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:
 
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.
 
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
 
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...
 
FatDaddy said:
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...
Click to expand...


That's too rich!:biggrin: Aren't you supposed to be at a casino?
 
Keri C said:
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.
Click to expand...

Duh! Never thought of that! Great idea.
 
SmokeInDaEye said:
That's too rich!:biggrin: Aren't you supposed to be at a casino?
Click to expand...
broke even. we took 100 bucks between me and the mrs. i lost 60 or so she won 120, and she lost 40 or so plus we had a shiner bock a piece and some chips and salsa. Her brother won a couple of hundred on texas hold em. Ive come to realize (this being my first trip to a casino) Not really all that enjoyable pissing away my money in a farking machine. guess ill stick to bbq and online poker.
 
not getting off to a good start. took a nap from about 9pm till 130. had planned on being up at midnight to get started.get the fire goin. and forgot to start monitoring temps so while i was getting chit ready. my temp climbed to about 315. got it down to about 275 now. just put the meat on. and have all vents closed.. gonna watch richard pryor and drink a few cold ones. guess ill be tryin kickassBBQ's quick and fast brisket.
 
That's gonna be one top heavy WSM. How much meat do you have to stuff in a WSM to void the warranty? :biggrin:
 
FatDaddy said:
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.
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
Click to expand...
Well how is it going now? Still on quick brisket method?
 
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