O.K., the heat is on (sorry for the pun)


 
Jon K

Jon K

TVWBB Super Fan
I'll be putting the 2 briskets into the WSM tomorrow morning around 5 a.m.(Wednesday). There will be a 6.5 lb. flat and a 12 lb. packer (thanks for the advice). Should I try to cram them both on the top grate or should I put one on each grate? Obviously (I think) the flat will be done first. I won't be injecting them and I will be using a salt and pepper rub (unless you all tell me otherwise). I've set up the WSM today with a 20 lb bag of Kingsford blue with 2 fist sized chunks of hickory and 2 of apple. Should I put the lat into an aluminum pan to cook? I do have some fat to layer onto the flat (again, the flat was bought for me to cook for tomorrow). Thank you all again, it's great to have a community like this for information and support.

Jon
 
Knowing the flat will be done earlier I'd lean towards putting the bigger packer in the middle and the flat on top. No crowding of the meat and you'll have an easy time getting the flat off the top grate and leaving the packer in the middle. The temps really jump on the WSM with the lid off so the less time it's open the better, in my eyes.
 
Thanks Stuart. Well they're on, packer on the bottom and the flat on top. They've been on since 5 a.m., starting low and slow and then we'll see what the day brings.
 
6 hours down and the flat is wrapped and at 180f. I've never wrapped before but this thing HAS to come out moist. I'm taking for granted that the packer on the lower rack is doing fine and will just take a lot longer. One day I'll have more than one probe. The smell is amazing!
 
Thanks for asking Matt. They turned out great! The flat took a lot of attention to keep it from drying out and it worked, moist enough to eat on it's own w/o any sauce. The packer was a dream and the point was outrageous. I opened the WSM once during the cook of the flat about 3 hours in to flip it over and then opened it again to take the flat off and put the packer on the top grate.
The WSM was a dream yesterday even with some wind and rain. It hovered tight around 240 for most of the cook and never got above 260.
 
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