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Raichlen is a great ambassador of BBQ and he was the one who opened my eyes to indirect cooking back in like 1998, so I give respect. Sometimes his recipes are a little unrefined but he's constantly putting out global BBQ cuisine with pretty solid technique. He's a bit of a self-promoter but I...

looks great!

I am a Dave W too and I support the above statements :wsm:

I agree CAB briskets from restaurant depot do just fine.

Peter, I've been having killer luck with my past several briskets using my weber expandable hanging rack and hanging the brisket direct over the coals with no water pan. I wonder if you put your brisket direct on the grate, point side down, no water pan, and cooked it exposed at about 300-330...

This sounds undercooked to me. Have you tested the accuracy of your temp probe?

Get better meat, cook longer until it's all the way done. Briskets can take tons of abuse. It's quite difficult to dry it out by overcooking.

I doubt honey would burn any faster than sugar burns.

My weed burner BBQ dragon burns propane and it gets the coals hot even faster than this thing does.

Start with the meat colder to develop smoke rings.

Wow, two TVWBB members in the top three at this contest! Nice ribs, way to go S.

I've never cooked a brisket that small, good luck! I'm thinking like 5-6 hours at those temps including foil will get 'er done. But it sounds from the above posts like I could be wrong. I'm interested to hear how it goes.

less than half a rack per person however some guests will eat only 1, 2 or 0 ribs. If you're providing other meats and side dishes it'll be fine.

6 butts will use considerably more charcoal than 2 butts to maintain the same temps. With lump 13 hours in the 22" is good. You really have to pack it in there though Tetris style. With briquettes specifically KBB if you cram a full 20 lb bag in there and minion start it can last well over 16...

You may get different results if you ask this question on a PBC forum. First you get the wsm. Then a bigger wsm. Then a kettle. Then a mini build. Then maybe you start looking for classic grills to restore. Seen it a hundred times.

Looks beautiful Jerome.

Well, you can get a small packer, you can cut it to fit, you can jam it in there, you can prop it vertically on the lower rack, or you can rig up a hanging device. But yeah it may not fit out of the package without some ingenuity.

Since you live in Texas you should have no trouble tracking down a full packer and I'd recommend that you do that: both a point and a flat.

Fat side down, trim a little less, for a start.

Wow crazy price history. No sales since 2011!