I have a 12-13lb Prime whole packer that I got at Costco. Plan to smoke it for the 4th on the WSM 18.5. Previously, I have only done flats (5-7lb) from the grocery store that turned out well.
I have read Meathead's article on brisket and browsed posting that folks have placed concerning their brisket cooks. I plan to cook at 225 using Kingsford Competition, Hickory chunks with a Mesquite chunk thrown in for good measure, and a water pan. I will use a BBQ Guru Digiq DX2 and Maverick 732 to manage the WSM temp and monitor the brisket. I will use the rub as Meathead outlines, inject with beef broth, crutch until 203, and faux cambro for 2-3 hours.
My questions concern the best way to put it in the WSM. I am not concerned about differences in cooking times.
- Option 1. Put it on the grate as a whole packer. Due to the size of the WSM, this brisket will fit but the two ends will probably get overcooked due to the heat coming up around the water pan. But the articles seem to indicate the ends dry out anyway and should be cut off for chopped beef or burnt ends.
- Option 2. Separate the point and flat muscles and smoke them individually. In this case, I would place the flat on the bottom grate which is lower in temp than the top and place the thicker point on the top rack which is usually 10-15 degrees higher.
- Option 3. Cut the brisket in half right before hump of the point muscle. Put the flat end on the bottom rack and the point end on the top rack.
I realize that most of you don't use the WSM but would appreciate you thoughts on the best approach.
I have read Meathead's article on brisket and browsed posting that folks have placed concerning their brisket cooks. I plan to cook at 225 using Kingsford Competition, Hickory chunks with a Mesquite chunk thrown in for good measure, and a water pan. I will use a BBQ Guru Digiq DX2 and Maverick 732 to manage the WSM temp and monitor the brisket. I will use the rub as Meathead outlines, inject with beef broth, crutch until 203, and faux cambro for 2-3 hours.
My questions concern the best way to put it in the WSM. I am not concerned about differences in cooking times.
- Option 1. Put it on the grate as a whole packer. Due to the size of the WSM, this brisket will fit but the two ends will probably get overcooked due to the heat coming up around the water pan. But the articles seem to indicate the ends dry out anyway and should be cut off for chopped beef or burnt ends.
- Option 2. Separate the point and flat muscles and smoke them individually. In this case, I would place the flat on the bottom grate which is lower in temp than the top and place the thicker point on the top rack which is usually 10-15 degrees higher.
- Option 3. Cut the brisket in half right before hump of the point muscle. Put the flat end on the bottom rack and the point end on the top rack.
I realize that most of you don't use the WSM but would appreciate you thoughts on the best approach.
Comment