I just wanted to ease some anxious minds on this topic because I know we all love the little guy and always search for ways to do brisket in it. This is with a 14.5 lb packer uncut. On a 14.5” WSM. Someone had posted somewhere that you can put a rib rack on its side on the bottom grate and drape the brisket over.
Uncut Full Packer in WSM 14.5” Success!
- Thread starter DanielPG
- Start date
Where there's a will there's a way .
Yeah you can do all kinds of stuff when you have to
I'm liking my 18 much more for cooking ribs since I abandoned using rib racks and made a second upper grate and just lay them flat. . I only need two racks when I cook for me and the wife. But each rack can hold one straight and one cut in two halfs so that's four racks laid flat. But usually I just have two racks, and the rest of the space has boudin and corn wrapped in tin foil for the last 30 minutes
Yeah you can do all kinds of stuff when you have to
I'm liking my 18 much more for cooking ribs since I abandoned using rib racks and made a second upper grate and just lay them flat. . I only need two racks when I cook for me and the wife. But each rack can hold one straight and one cut in two halfs so that's four racks laid flat. But usually I just have two racks, and the rest of the space has boudin and corn wrapped in tin foil for the last 30 minutes
RichPB (richlife)
TVWBB Wizard
Interesting technique. Essentially wrapping up the packer within the WSM body while allowing smoke access. I'd like to try that.
Wow that’s a feast!
It was fun!
I don't know about that, but I usually always throw some corn and boudin on the last 30 minutes. Wrap corn tight in tin foil with a little bit of water with it, comes out pretty darn good. Not quite as big and fluffy as if you boil it but pretty good for no extra trouble. My wife pretty much despises smoky corn, so it's got to be wrapped in foil. I pretty much agree with her too, smoke just don't do.anything for corn but make it taste bad.