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I've done 16.5lb briskets on my 22" kettle l&s and hh with no issues with it fitting under the dome. I would definitely do that one hh. If I remember correctly this one was about 12 lbs.

Get yourself some mesquite chunks and try that.

Use a kettle. I use less than 1/8 of a bag to do a 12-14 lb packer HH.

If you want more smoke flavour on your HH brisket try using a few big chunks of mesquite.

Were they fall off the bone or have a little toughness to them? Dry and tough are undercooked. I would try cooking at a higher temp and skip the foil.

Try using parchment paper under your pies instead of flour. After the pizza is on for a few minutes you can slide the paper out. Just don't have the paper overhanging the stone.

No problem

No I don't use a heat sink. A 14-16 lb brisket is a big enough heat sink on its own. On the WSM I would just use a foiled water pan.

Ok you really screwed with my head digging this post back up. I was like " when did I answer this post? I don't remember. Was I drunk answering again?" then I checked the date. Rich when doing HH brisket the only temperature I check is the cooker. When it's 325-350 or so I put the meat on, 2...

It is hard to find a good chicken sausage that isn't dry when thoroughly cooked because the fat content in chicken is to low. If your making your own add a bit of pork fat to the chicken to get the fat content up.

The whole idea of doing a HH brisket is to get it done fast( 4-5 hours). Doing it HH without foiling gives you a longer cook time. I think a HH cook without foil will give you a brisket that isn't consistently done throughout. The outside may crumble and the inside still be underdone. The only...

Welcome to the group. Becky?

Welcome to the group.

Welcome to the gang Kemper.

5 hours is about right for that size packer. You need to use a photo sharing site such as Photobucket to share pics.

Welcome to the group Stephen.

I would think the roaster would be about the same as foiling. Both will give you a high moisture environment. I have done 16lb briskest HH but never an 18lber, it took about 5 hours at 350. I don't temp the meat on a HH cook I just do 2 hrs then wrap for 2 hours then unwrap till it's done and...

Welcome to the group

Welcome to the group

Bob some of the revenue stamps can be worth a bit of money. If you get an appraisal make sure you go to a reputable dealer. Tell them your not selling you just want an appraisal. There are people that will lowball your appraisal and then try and buy your collection.