Brisket On 18.5


 
Separate the point and the flat. It runs on a diagonal thru the middle. You can find how on here if you can not figure it out...
 
Hi Eric, welcome. I am relatively new here too. I have cooked two briskets on the WSM. You will have no problem if you read up on the preparation and follow the advice on this site. I would try and stay with a full packer under 12 lbs and you can place it between the grate handles as it will shrink down. There are plenty of Youtube vids too. You can remove the point at the start or at the end but read up on "burnt ends" they are awesone but will require additional cooking. I finished my burnt ends in the oven. The aroma was amazing.
Good luck
 
Hi I searched for the burnt ends and didn't find do you have the link? thanks for all the help. And no sarcastic replies are definitely appreciated, this is a great forum.
 
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