Christmas Dinner Advice Needed – Making Brisket in December


 

Andy Linn

TVWBB Super Fan
There's nothing WSM related you can think of that I've not already written about on The Virtual Weber Bullet over the past 25 years, including various wind breaks and enclosures. :)

The unhinged barrel idea in that link is genius imo. I always cut the bottom out of my burn barrels anyway...
 

MartinB

TVWBB All-Star
Yep, I've cooked the 20 lb brisket and didn't have much trouble.

I draped it over a curved Weber rib rack because that rib rack doesn't block the heat from getting to any part of the underside.

I will say it's about the biggest I cared to go to on wsm 18

Im still eyeballin other smokers for their ease and handling ribs and larger pieces of meat.
 

Andy Kaminski

TVWBB Super Fan
Those folding panels look great.
I used to build welding hooches in a prior life ;).

I like the idea of a brisket for Christmas.
We had a White Christmas last year so doing a brisket in the snow might be a learning experienc.
 

Chris in Louisiana

TVWBB All-Star
We hosted Christmas one year with both families coming for brisket.

The beautiful December weather went wIndy like I’d never seen on Christmas Eve night. Of course.

We broke out every card table, lawn chair, etc. (anchored with firewood) to fashion wind breaks on all sides; the wind shifted direction every few minutes. Cursing was heard.

It‘s funny now, but it was a nightmare then. Brisket turned out great, but just took a little extra time.

Always start the cook early when company is coming. Brisket will hold hot as heck in an ice chest for hours. And that time will do it some good as well.
 

RichPB (richlife)

TVWBB All-Star
@BFletcher has it right. I'm going to do only a 13 pounder but in my 14.5. I'm also planning to use the high heat (Cooking Topics) which has worked for me before. My sister is coming to help out and wants to see that. So lots of twists for me with daughter and grandsons expecting only the best.

Your time constraint seems pretty tight to me for 20 pounds -- 8am to 7pm, 11 hours? Did you mean 8pm the evening before?
 

MikeCantell

TVWBB Pro
Steaks for Christmas, I am thinking brisket for Newyear's, I am off all that week to recuperate lol , A large stainless bowl upside down can help shrink a large brisket to fit till it gets small enough to fit.
 

BenM

TVWBB Fan
It came out amazing. It was probably the best brisket I ever made.
  1. Total Cook Time: 15 hours
  2. Started at 225 for 12 hours, never opened the lid
  3. Bumped the temp to 250 and cooked for an additional 90 minutes
  4. IT was hovering around 167-170, so I wrapped it
  5. Cooked for an additional 90 minutes
  6. IT was at 200-203.
  7. Pulled, wrapped in a blanket, and let it rest (indoors) for 3 hours in my cooler
Here is a look at the final product
 

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John Neuser

TVWBB Fan
It came out amazing. It was probably the best brisket I ever made.
  1. Total Cook Time: 15 hours
  2. Started at 225 for 12 hours, never opened the lid
  3. Bumped the temp to 250 and cooked for an additional 90 minutes
  4. IT was hovering around 167-170, so I wrapped it
  5. Cooked for an additional 90 minutes
  6. IT was at 200-203.
  7. Pulled, wrapped in a blanket, and let it rest (indoors) for 3 hours in my cooler
Here is a look at the final product
Thanks Ben. Looks great. BTW, what was your coldest outside temp during the cook? Any wind?
 

 

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