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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-05-2007, 11:37 AM   #1
FatDaddy
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Default 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.

Also doing 3 racks of spares 2 chickens Bananna pudding out of Dr. BBQ's book and Big ol pot of pinto's
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Unread 07-05-2007, 11:47 AM   #2
chad
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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.
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Unread 07-05-2007, 12:26 PM   #3
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Don't be lazy and throw it on your trailer rig. A good 25hr cook might do you some good.
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Unread 07-05-2007, 12:54 PM   #4
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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?
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Unread 07-05-2007, 12:59 PM   #5
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All I have to say is you're a farker and I now know what's going on my WSM tomorrow night.
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Unread 07-05-2007, 01:03 PM   #6
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Cut it in half
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Unread 07-05-2007, 01:15 PM   #7
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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
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Unread 07-05-2007, 02:16 PM   #8
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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.
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Unread 07-05-2007, 04:05 PM   #9
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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
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Unread 07-05-2007, 05:24 PM   #10
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I say fire up the Lang
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Unread 07-05-2007, 06:02 PM   #11
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Unread 07-05-2007, 06:45 PM   #12
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Shoot, bigger's better. go for it!!
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Unread 07-05-2007, 09:28 PM   #13
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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...
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Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 07-05-2007, 09:34 PM   #14
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Quote:
Originally Posted by FatDaddy View Post
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! Aren't you supposed to be at a casino?
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Unread 07-05-2007, 11:01 PM   #15
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Quote:
Originally Posted by Keri C View Post
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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