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Thanks again everyone. I wrapped my brisket once it reached 170 in butcher paper last time I did one . First time trying that and it turned out so good, so I will be doing that again. I appreciate all the help. Seems pretty straightforward, more just about figuring out timing with how long...

Thanks everyone for all the tips. I ended up getting a prime whole packer brisket from Costco, about 23 lbs, so probably closer to 20 after trimming etc. The last brisket I did at 250, but I might bump it to 275 to maybe slightly cut down some cook time (not much). So I'll have to plan for...

Hi Everyone, I am wanting to smoke a brisket to serve for xmas eve, about 20 people. I have only done a couple of smaller briskets before and also did just the point recently (~6lbs, took about 9 hours @ 250). I have never done a large brisket to be able to serve this amount of people. Is...

Awesome. Sounds like it should fit with no problem. Doing it this way also cuts the cooking time down right? What would a time estimate be and what temp? 300?

Haha yeah. I can't remember how big of one I have done in past years. I think around 18lbs. I have also done 2 smaller ones in the past (whole), but was thinking about spatchcocking just one bigger one this year. It is supposed to cook more evenly this way, right?

Well, it's that time of year again. I don't post much, but browse often. I saw some threads on how big of a spatchcocked turkey could fit on the 18 model, but not anything on how big of a spatchcocked turkey could fit on the 22 model. In the past I have usually done a pretty big turkey the...

Thanks. It is definitely a challenging cut to do. I'll keep at it. Still tasted good. I'll have to try some of the different techniques that are out there next time.

I was able to slice it without any crumpling. Most of it was dry as in somewhat difficult to chew. It wasn't completely dry/tough and it was still tender though if that makes sense and the flavor was amazing. There was some crumpling when I was slicing it towards one end. They said it was a...

Hello everyone, I recently purchased a 22.5 WSM. I have done a few smokes one it (chicken mostly). On Sunday I did my second brisket. My first one was a small flat I purchased from the grocery store (maybe around 5 lbs). It came out so moist and tender. That one I ran my smoker at 275 and...

Just realized I have two threads for this going, sorry about that. Anyway, I decided to use the apple brine in the cooking topics. I picked up the turkey yesterday and it was close to 20lbs. I just doubled the brine recipe and it was just enough to cover the bird. I started brining it last...

Okay, so I decided to use the apple brine in the cooking topics. I picked up the turkey yesterday and it was close to 20lbs. I just doubled the brine recipe and it was just enough to cover the bird. I started brining it last night and I will rinse it tonight and let it air dry overnight...

I see, okay. Have you used the apple brine in the cooking topics area? Does that one really not need any seasoning/rub after brining? Also, for a 20-22 lb turkey, would I just double all the ingredients in the brine (he suggests a 12-14 lb turkey in the apple brine recipe).

Thanks for the tips. I saw the apple brine and I think that might have been the one I used years ago, but can't remember. Do you really need no rub or seasoning after using the apple brine? Not even salt or pepper? Also I did one burn off last week to get the manufacturing stuff off and wiped...

Okay, so I have been doing some more research and I am contemplating doing LarryR's Jack/Maple Syrup brine, smoking in the 325-350 range. On that brine he says he seasons with salt, pepper, garlic powder. How much salt should be used when seasoning it after doing that brine? I don't want the...

Hello everyone, So I just received my brand new 22" WSM. I have previous experience using an 18" knockoff of a WSM, but it started falling apart. I will be doing a 20-22 lb turkey, but don't know where to start. I have only smoked a turkey once a couple of years ago and it was much smaller...

Hello everyone, So I just received my brand new 22" WSM. I have previous experience using an 18" knockoff of a WSM, but it started falling apart. I will be doing a 20-22 lb turkey, but don't know where to start. I have only smoked a turkey once a couple of years ago and it was much...

Yeah, I keep checking Craigslist and such around town. Mostly rusty cheap offsets, gas grills or santa maria type grills. I keep hoping a WSM will pop up, but no such luck yet. I have been doing a lot of research and like what I have been seeing about the Cajun Bandit Stacker. I think that...

What about the smokenator? Does anyone have experience with that? How well does that work. I mainly do ribs and chicken, but sometimes do butts and turkeys etc.

Thanks everyone. I am attempting to replace my WSM knockoff. So I will be using it for everything ribs, chicken, pork butts etc (and turkey). I keep checking CL in my area but all I ever see are cheap, rusty offsets or santa maria grills (very popular in our area). Maybe I'll just have to...

Hi everyone, For years I have used a cheap Sears knockoff of the WSM (link below). It has worked pretty good for me over the years, but it is finally starting to fall apart. Unfortunately I don't have the funds to purchase a WSM (although I would love one). I have a weber kettle (just the...