I am ready to try my first brisket on a WSM 18. I have an 8lb flat that is roughly 1 3/4-2 inches thick (trimmed). It is pretty uniform in thickness. I plan to cook at 225 using water in the pan and hickory, pecan and apple for smoke. I plan to use the crutch and also keep it in a cooler for at least an hour after hitting 203-205.
I have read were a 12lb packer will takes 10-12 hours with the crutch. How long do you think this 8lb flat will take? Just the time from when I put it on the heated smoker to roughly when it will hit 203-205.
Last time I smoked brisket was about 40 years ago using a cheap horizontal drum that had been converted to a smoker. I think I bought it at a grocery store for about $25. I cooked using charcoal between two 8 inch pieces of mesquite. I started the cook at about 3 am and we ate about 1pm in the afternoon. Never hear of a crutch back then. That was for two 15lb pieces bought fresh from a meat market in San Antonio. Nothing was trimmed. Turned out pretty good from what I remember -- but then again we were already into a couple of kegs by 1pm.
I have read were a 12lb packer will takes 10-12 hours with the crutch. How long do you think this 8lb flat will take? Just the time from when I put it on the heated smoker to roughly when it will hit 203-205.
Last time I smoked brisket was about 40 years ago using a cheap horizontal drum that had been converted to a smoker. I think I bought it at a grocery store for about $25. I cooked using charcoal between two 8 inch pieces of mesquite. I started the cook at about 3 am and we ate about 1pm in the afternoon. Never hear of a crutch back then. That was for two 15lb pieces bought fresh from a meat market in San Antonio. Nothing was trimmed. Turned out pretty good from what I remember -- but then again we were already into a couple of kegs by 1pm.
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