How?


 
Lew Newby

Lew Newby

R.I.P. 1/26/2024
For Smoke Day I would like to do a half flat Brisket, a Fattie, and some Italian Sausage. I'm trying to improve on my Brisket and this will be the first time for the Fattie and the Sausage. I don't think a high heat Brisket cook and the other 2 go together but I don't know. Help!
 
Your signature says you have an 18.5 WSM and a Weber Kettle. Why not use both? The kettle for the HH brisket and the bullet for the other stuff.
 
That sounds better than anything I thought of. Just not used to cooking on 2 at once but there's no reason not to. It's not a big cook but I want to try some new things.

I just picked up a package of sausage at Publix. I've cooked Brats a lot but never smoked sausage. Is there a secret to smoking it?
 
The HH brisket is about 6 hours,which gives you time to do the other stuff, which does not take long after you remove the brisket. If time gets tight, you can move the foiled brikset to an oven to finish it.

Cheers.
 
You can smoke a fatty or sausages at HH Brisket temps but you have to keep a close eye on them. They do better at lower temps as less fat renders out, so the fatty will stay moister longer and your italians won't explode.
 
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