So I purchased my first full packer today. One thing I didn't think of was how big the thing was. It's close to 22 inches. Definitely too big for my 18" WSM. What's the accepted/best way of handling this beast?
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Full Packer too Big for the 18" WSM
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Were it my dang self in that particular predicament (an I have been!), I'd most likely separate point / flat, an either do em separate, or on alternate grates, which will take some dancin, esp if ya don't have mult probe thermos, an a willingness to rotate grates, upon occasions...
Jus dragged home my 3rd 18.5 WSM, couple days ago, ($85 ) but haven't had this cook sit. In my instance, split up, multi cookers, made th projected finish line.
Am certain others will have smarter ideas, but this gives ya one take on yer query...
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You can fit it in. Place the flat end almost into the handle on one end of the grates. Place a few chunks on the middle of the grates. Lay the brisket on/over the chunks, and back down the other end. It may look weird, but the brisket shrinks when you cook it, and after a few hours it will be smaller so you can place it flat on the grates. Check out Harry Soo’s 20 hour low n slow brisket video on YouTube, where he does this.
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I use two large chunks of wood under mine as well when I am cooking in Fred. He has a smaller cooking area than the WSM and that is the only way I can get them to fit in there. And as Troutman said I have also found that doing it this way keeps juices from pooling on top of the brisket that will stop the crust from forming in those spots.
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FRED AverageJoe ?? I thought cookers were like ships and had the female gender designation. Of course having said that if I had some big honkin' trailer rig, I'd be hard pressed to call it Sally
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Troutman LOL Fred is kind of an inside family joke. That was my little sisters nickname growing up
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Santamarina Plus 1 for what he said.
Also here is a crazier idea. Cut the flat where the point and flat comes together. Then(ya ready for this) lay the flat on the bottom of the grate and then the hunk of flat and point directly on top of it. Then bam. Cook that puppy. The juices from the top go to the bottom of the flat and helps keep it moist. Be sure to have a probe in both the top and bottom flat to monitor the temps.
You can also do this with your racks of ribs with a criss cross pattern (like building a fire using wood. 2 down the 2 across then 2 down then 2 across.)
when I use my rib rack and have more than 8 racks I just lay them on top of rack and cook away
sometimes my 20 lb briskets won’t fit in my 22 wsm so I just lift up the center of the flat so there is a raise in the middle and fit it in. It’ll shrink and fit nicely
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No not when I’m running 275. I’ve never noticed a difference. When I’m cooking 2 pork butts, 2 briskets,full tray of beans they take right around 11 to 12 hours to cook. My pork butts are touching each other to fit(usually 20 lbs). I then put my rib rack with 8 ribs on top grate(I have a wsm extender plus mods for 2 more grates) and put a couple more ribs on top of 8
This was my last cook and at 330 I put the ribs on and at 930 I pulled the beans. If I don’t have the extender on it only takes 9 hours. (Due to more volume etc
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I separated point from flat for WSM 18. Put flat on lower rack since it is cooler and thicker point on top rack. You can rotate if necessary.
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Bring it over to my house. I have the PBC and it'll handle that hunk o meat. sorry had to say it. pbc, pbc,...…..
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I have a WSM 18, and I've done big briskets on it before. I scrunched the brisket between the rack handles, and during the cook it shrank up and fit nicely.
And then I got tired of that and bought a WSM 22. I've routinely cooked two briskets (top and bottom racks) with plenty of room to spare.
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