Brisket on Kettle/WSM (aka Big Joe)

[J Reyes]

Using a Basket of Coals prevously described here. This time using a 22 WSM bottom and Kettle top. Brisket is 15 lbs Choice from Savemart that almost touched each side of the kettle. Temps measured at lid vent with a Maverick et73

Cook Log

5:30 added lit coals (maybe 6 or so in one corner)
6:00 meat on, one vent 100% open , other 2 shut down
7:00 240 at vent
7:30 266 shut vent 50%
8:00 251
9:00 253
10:00 266
11:00 271 went to the mall
2:00 273 back from mall, flat at 177 wrapped in foil
2:30 266
4:00 254, removed, meat at 200-208 and fork tender, point had no resistance

A pretty solid 10 hour cook with maybe 1+ hours of cook time left over.

Unless someone has some clever names, I think I'll name this set up "Big Joe".

Smokey and Big Joe

15 lb brisket

2pm before foiling

Done at 4pm

Spent Coals at 4pm

 

[Nate Frost]

Where are the pics?

 

[J Reyes]

Strange, I can see the pics on my computer screen but not my phone screen.

 

[Nate Frost]

I might need to try your setup. Looks like there is more indirect cooking area with this method.

 

[J Reyes]

I might need to try your setup. Looks like there is more indirect cooking area with this method.

I use two pieces. That bottom circular steel sheet plate I use is 19.5 inches and acts as a diverter. And then just a rectangular baking sheet pan on top of that with four 1/4 inch nuts between the two for spacers. This top pan is a grease catcher

I think a 1 inch deep dish pizza pan would be really nice instead of the rectangular pan. The spacers help to level out the intense heat from the bottom.