Brisket Dilemma


 
Steve Porter

Steve Porter

TVWBB Super Fan
Have just gotten a 18.5 WSM and have been getting a lot of good advice and ideas from this forum, but haven't found anything yet on this question- there is a lot of talk on briskets and how to make them fit on the 18.5 such as using a brick to make a "hump" in the middle and thus shorten it or "wedging" it between the handles of the top grate, but I've never seen cutting it in half and using both grates to smoke it suggested. Is this a bad idea and if so why? It seems so obvious that there must be some reason it's not done that way? In the meantime I read somebody's suggestion that a "verticle brisket rack" be made to use and set it up on the bottom grate to use the height of the WSM to an advantage. Anyone know if such a rack is available and if so where? One last thing, I've found Kingsford Original in the twin packs available on sale at my local Home Depot for $6.88 and have been loading up on it.
 
I am curious about the answer to this too, Steve. I was interested in doing my first brisket on my 18.5 and I looked at one and thought "there is no way this is gonna wedge into my smoker". I wondered about cutting it in half as well.
Im sure some of the great cooks on here will chime in on this

Good deal on the charcoal, Im gonna have to see if they have that here

Merry Christmas and Happy Holidays

Rick
 
You will lose all the benefits of cooking a full packer. It will be like cooking a flat and a point cut. I don't see any bad problems, just a loss of the advantage of the full packer, moisture, etc. Most of the moisture from the fat is in the point.

You might try draping over a rib rack. Cooking a full packer is one of the reasons I have 22's, that and full slabs of ribs.

When you get that baby trimmed, it might fit by twisting and curving it. Once it cooks for 4-5 hours it should shrink enough to fit.
 
They do look big sitting in the meat case at the market. I've done a few 17-18 lb ones that were about 20-22" long and they wedged nicely tween the handles on my 18.5"
You could also cut off the thin tapered end and save for grinding for burgers, or like I do chop up and add to chili.
This is one I cut the thin end off.
https://picasaweb.google.com/lh/photo/7mva9BtdpeUt-UFX5loSkZ78bNhrWj_MvcmALSAThjU?feat=directlink
On a 18" sheet pan.
https://picasaweb.google.com/lh/photo/yIsfH61nNZxTv9DrqP-S7Z78bNhrWj_MvcmALSAThjU?feat=directlink

Tim
 
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I've separated the flat from the point and cooked them successfully, as others have. I actually prefer cooking briskets this way over leaving them whole now that I've done it a couple times.
 
If I was going to do it I'd go point/flat vs. slicing in half and then I'd probably roll with the flat on the bottom rack so the drippings from the point baste the flat.

If you go with full packer on top place some heavy duty foil under the flat side (I also go fat side down) that is closest to the edge to prevent the heat rising from the edges from drying the end out.
 
Might be a lot easier just to buy 2-12lb briskets instead of one huge brisket. Remember the bigger the brisket the older the animal. Imho 12-14lb briskets are the best.
 
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