Full Packer too Big for the 18" WSM

[RonB]

Congrats on a successful cook.

[Razor]

Thanks. It was a beast to cook. I would have totally hosed it had it not been for Meathead’s book and this site.

[dpresley58]

I stand mine up on the sides and put a couple of wraps of cooking twine around it to hold it. Never have a problem with packers. I get 4 racks of pork ribs on the same way. (I'm sure I'll hear some say, "But doesn't that.....?" "No, that'll make it... " whatever, but I promise you there's no problem with it.

[Spinaker]

I would just separate the point from the flat. They cook at different rates anyway so it actually makes it easier for me.

[HouseHomey]

Yup. Cornedbeef anyone?

[Huskee]

I've done it I think twice, but 90% of the time I cook them together thinking folks want to see that big ol' packer come in off the smoker. My next one in a couple weeks I plan to separate again though.

[Razor]

Kind of funny this post became active again after the last few months.

If I have one good thing to say about it and the cooks I've done since, my buddy who has sampled many of my cooks, just purchased a 22" WSM. He would have never done it without seeing how easy it is, and I would have never have done it without all your help here. 👍🏼

He doesn't know it yet but he's getting Meathead's book for Christmas. Hopefully we'll see him here soon.