14lb brisket on 18-1/2


 
D

David-B

TVWBB Super Fan
not sure she will fit on one grate, thought about separating the flat from the point and putting the flat on the bottom grate directly under the point....yea or nay?
 
This is a 14# on my 18"
Here I've done a 17#, just need to wedge it tween the handles.
Good smoking to ya
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Tim
 
Before I got the 22.5 I would lay large briskets across a rib rack so that the middle was up high enough to squeeze it in.
 
Well David hwo do your cook turn out?

FYI you can separate the Point from the Flat if you choose. Here's a photo with the Flat on the bottom above a clay saucer. The Point is up top along with a picnic shoulder. This was an HH cook. The one thing about separting them is the bark is more uniform. I don't know of any disadvantages to separating them. Some of the ones I've been getting lately seem to have a really big Point so I find it easier to manage with the Point removed.
 
Originally posted by Gary S:
Well David hwo do your cook turn out?

FYI you can separate the Point from the Flat if you choose. Here's a photo with the Flat on the bottom above a clay saucer. The Point is up top along with a picnic shoulder. This was an HH cook. The one thing about separting them is the bark is more uniform. I don't know of any disadvantages to separating them. Some of the ones I've been getting lately seem to have a really big Point so I find it easier to manage with the Point removed.
Click to expand...

it turned out great, it barely fit. It was the largest one I have done(usually do 10-12lbs). This brisket was completely experimental, started temps out at 225 and let her go till 325...low then high is probably my new method.
 
Glad to read the cook went well. I did a large brisket this weekend that wouldn't normally fit on my 18.5". I foiled a brick and draped the brisket over it. No extra foil for the ends needed.

Paul
 
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