18.5" able to do two HH briskets?


 
C

Clark J

New member
I was going to use the method archived here:

HH brisket

Is the 18.5" WSM able to keep the temp high enough if I put two briskets inside, 1 on top rack, 1 on bottom, both in pans?

Thanks
Clark

PS weather is calling for sunny and temp in the high 80's...
 
I would say yes,load up your charcoal ring to the max. I cook waterless, you can always finish them in your oven when they hit 160 170 or so. I think you should fine either way I have the 18.5 also.
 
Thanks guys. I was hoping it could.

But no ATC! I turn to BBQ (and fishing) just to get away from computers.
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But I'll keep a weather-eye on the temps and be prepared to open the access door for more air if needed.

Clark
 
Oops I mistyped. The HH method I quoted puts the brisket on the grate initially, then pans later. But, point taken.
 
Success! It used a full basket of charcoal (14 lbs of KO) and propping open the access door but I successfully smoked 2 11 lb briskets. For most of the cook, the temp kept between 350-400 vent (about 50 lower at the lid therm) and in the final (4th) hour the temp had fallen below 300 but I got them to "probe tender" by then. After a 90 minute rest, they were almost "fall apart tender."

There were a few things I'd like to get better next time, but being the first brisket cook for me in the Weber, I'm pretty happy. And, these briskets were far better than my previous attempts in my offset smoker. I think the Weber and the knowledge I found on this site have really improved my brisket.

Clark

PS One thing I have to change is to lower the cook temps about 50 degrees. I did char the brisket a little and boiled away much of the drippings. So don't go as high as I did.
 
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