Two Briskets on a WSM 18


 
Brett-EDH said:
do pellet smokers make enough smoke? on HAF you need to ensure plenty of smoke in those 90 mins. as Charlie said, the wood does burn much quicker in HAF thus the need for more wood to get more smoke. looking forward to your success.
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Brett, in my experience, no. It does not. But after standing in the RD line which went to the back of the warehouse, I'm loathed to stand in another line at HD for Kingsford.

But here is a challenge, other than taste, why do you need plenty of smoke initially for HAF?


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Donna Fong said:
Brett, in my experience, no. It does not. But after standing in the RD line which went to the back of the warehouse, I'm loathed to stand in another line at HD for Kingsford.

But here is a challenge, other than taste, why do you need plenty of smoke initially for HAF?


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Purely taste and nose. That’s all the smoke does. You’ll be fine with pellets. Burn er up and let it rip. Hopefully you like HAF.

Brisket is always good. A great way to enjoy that beef flavor. And these make great sandwiches too.
 
Kinda late on this, but what about separating the flat from the point?
This way you could put both flats on the top grate ( as long as they fit) and the point on the bottom grate.
I've never tried that, but have heard of some that do.

I am a big fan of cooking things in pieces. Especially turkey and brisket.

For brisket, I usually put the point (which is easier to cook and hard to screw up) on the bottom rack. Then I can focus attention on the fussier flat on the top rack. Allows you to cook the two parts differently (when to pull, when to wrap, etc.) as needed. Also makes it easy to do burnt ends from the point.

Not sure if you could get two flats on the top rack or not. But easy to rig a second top rack if necessary.
 
I thought HAF meant hot and fast but whatever.
I like doing HH ( High Heat ) brisket and butts. The thread that got me going was this
and another one.
 
Brett-EDH said:
Purely taste and nose. That’s all the smoke does. You’ll be fine with pellets. Burn er up and let it rip. Hopefully you like HAF.

Brisket is always good. A great way to enjoy that beef flavor. And these make great sandwiches too.
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Brett, it will be interesting to see how dissatisfied I will be with pellets. It is probably the reason why I have so much pellet and no Kingsford.
 
EricV. said:
I can't resist.....LOL!
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That's exactly what i call my friends' pellet smokers, Betty Crocker Easy Bake cookers. sorry, had to go there.

Donna, I buy the Costco Pro KF bundle and keep 6 bags around at all times. When it's on sale, we just stock up.

The looks I got when I unveiled my E6. They had never seen such a huge grill before. Me too but I kept a poker face.
 
I don't find that I necessarily need more smoke when doing HAF, its more smoke flavor. When doing low and slow brisket, oak is my favorite, I like the smooth mellow smoke that it gets me, but on higher heat, the smoke flavor was almost non-existent, due to the wood being in a free burning stage, and a lack of smoldering. I tried a variety of stronger wood types, and found that hickory, with the oak, and sometimes a bit of apple, did the trick. I was doing a low and slow pork butt in the 18, right next to the HAF brisket in the 22, and I wouldn't say that one had any more visible smoke than the other.

Charlie
 
@JohnShepherd , you're going to be Pro-next-level by the time you cook this meal. Good luck and document your cook. Would like to see how/what you did to get your final results.
 
Brett-EDH said:
That's exactly what i call my friends' pellet smokers, Betty Crocker Easy Bake cookers. sorry, had to go there.

Donna, I buy the Costco Pro KF bundle and keep 6 bags around at all times. When it's on sale, we just stock up.

The looks I got when I unveiled my E6. They had never seen such a huge grill before. Me too but I kept a poker face.
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6 bags?

When I have 6 bags of charcoal, I figure that I'm pretty much out of charcoal. :)
 
C Lewis said:
6 bags?

When I have 6 bags of charcoal, I figure that I'm pretty much out of charcoal. :)
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6 is my "buy now" threshold. we don't go less than 6er. We usually keep 12 in rotation. I have been warned by the wife to not buy more than that, so I hide them behind plywood now. and she doesn't read this forum so my secret is still safe.

think brisket, burnt ends and extra anjeo tequila (cava de oro). this is like heaven, but you get to live another day.
 

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Brett-EDH said:
@JohnShepherd , you're going to be Pro-next-level by the time you cook this meal. Good luck and document your cook. Would like to see how/what you did to get your final results.
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Don't know about the Pro-next-level, but I'll do my best to document,s and will definitely share the results. I'm getting way too many ideas from this thread and others (extra grates, ATC,...) but think I need to KISS and work with what I've got this time.
 
C Lewis said:
I don't find that I necessarily need more smoke when doing HAF, its more smoke flavor. When doing low and slow brisket, oak is my favorite, I like the smooth mellow smoke that it gets me, but on higher heat, the smoke flavor was almost non-existent, due to the wood being in a free burning stage, and a lack of smoldering. I tried a variety of stronger wood types, and found that hickory, with the oak, and sometimes a bit of apple, did the trick. I was doing a low and slow pork butt in the 18, right next to the HAF brisket in the 22, and I wouldn't say that one had any more visible smoke than the other.

Charlie
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Charlie, this is an enlightenment! Thank you so much.
 
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