july 4th brisket ,point on top- flat on bottom grate


 

David-B

TVWBB Super Fan
Its been a long time since ive done a brisket on a 18" wsm but in the past I had to cut the point off to get it to fit, would the flat get too greasy cooking below the point?
 
The way I cook briskets the flat is always under the point, it's just still attached.
 
It seems to me that there are a lot of people that want to make it harder than necessary lately.
Tuck the ends under the handles and let it ride.
 
stick a stainless steel bowl under it to make a hill,then tuck ends under handles, might be able to remove the bowl if you wanted to after it starts shrinking ,
 
23" long, its monster size so I prefer not to cram it in there

Far from what I would call “Monster” but, don’t worry about it, tuck the ends under and it will be just fine. Stop fretting, crack a beverage, light the smoker and, lay back, It’s a holiday!

If you MUST cut it, just trim a bit off the flat end and have a mid smoke treat! This isn’t really as hard as you want to make it. It will be fine whole if you do the above, it will be fine either way. I would surely leave it whole but, it’s up to you.
 
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