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I have that Brinkmann pan as a replacement for my 18.5" WSM and it works fine. I ordered it from Amazon. Good luck.

I did a brisket a couple of weeks ago with pretty much the same plan you have. I followed the Franklin YouTube video as well. I cooked between 225 - 250 and used salt and pepper. Smoke wood was hickory and it took about 12 - 13 hours (10 - 12lb brisket). I wrapped it in parchment paper...

I just did a flat and point (seperated) and it turned out great. See the photos and description of the cook in my thread called Weekend Brisket.

Went to the butcher to get a packer to smoke this weekend and all he had was a big 18 pounder. However, he did have a flat and point that were seperated which together weighed about 10 to 12 which is what I was looking for to start with. So I went that route. I seasoned each piece with 1/2...

I just smoked 2 8lbs butts and used Chris Lilly's injection along with the original Texas bbq rub and these are the best I've had. Smoked with a little mesquite and hickory and sprayed with apple juice to keep moist. Everyone loved it. I'll be injecting again.

Great job, those pics show how juicy and tender it is, thanks for the pics.

That sandwich looks awesome, nice looking brisket, thanks for the pics.

Those look fantastic and I'd like to try that mac n cheese too.

Very nice look pulled pork, you are making me regret not getting a butt to smoke today while I watched football all day.

I trim because I want more surface area for the rub and bark.

How spicy were the ribs without the sauce? If they have a spicy rub on them and then you add a spicy sauce, double the spice, double your pleasure (or pain).

It was on for about 11 hours, went on at 7:30am and came off around 6:30pm.

Had a big storm roll through midway through my cook today. Once I heard the thunder coming I went and got the beach umbrella and fastened it to the deck rail and slid the wsm under it. It stayed dry through a heavy 30 minute down pour. Lost a little temp but I just jumped out and opened a...

I've got a jar of the sauce but haven't opened it yet. I don't even remember buying it but I look forward to trying it when my Cattleman's and Rufus Teague run out.

I tried my 2nd Boston Butt today and it turned out pretty good. It was a 6lb bone in and rubbed down with a mixture of Chris Lilly's rub and Myron's Jack's Old South rub. I had a little of each left over so went with what was on hand. Smoked it at 250 with a few chunks of hickory. I was very...

Happy Birthday and I'm going to smoke a Boston Butt on Labor Day and get ready to watch the VT/GT game that night. Nothing better than some good bbq and college football.

Very nice, that looks incredible.

Very nice looking pork. I'm going to try a bone in BB this weekend, hope it turns out as good.

Maddie looks like a close relative of Barkley (my avatar). He helps me smoke too the way Maddie helps you.

That was my experience too when I did my first brisket last weekend, it was a small flat too. I just saved the drippings and poured some over after slicing and life was good.