WSM - Whole Packer Brisket

[img]18.5 inch WSM[/img]

What fits on WSM 18.5

I think the link is the info you are seeking. If a brisket ends up being too long you can fold the point under itself. Anything and everything WSM can be found on that website.

Just fit the ends between the handles on the grate and it will slowly shrink as it cooks. It will be bowed up in the middle, but eventually will lay flat as it cooks.

Dont separate it here is why. You want that point with all the fat in it to cover the flat so it does not dry out to much. Like others said just shoe horn it in the handles or trim some of the flat if needed. It will shrink a fair amount while it cooks.

I have that size WSM, and I have notes from several cooks of briskets over 14 lbs.

As said above, you may have to scrunch up or fold-under the tip end of the flat at first, but it will draw up as it cooks. I've never had to cut one to make it fit.

For technique, I started out doing low and slow overnight for 12 to 14 hours, plus a few hours wrapped in towels in an ice chest.

But my last several cooks have been high-heat, which can be done in a day. Load her full with unlit charcoal, then take off enough to fill a Weber chimney starter. Get that fired good and pour back on. No or little water in the pan. Add a few chunks of your favorite smoke woods: Hickory, peach, pecan, cherry, etc.

All vents 100% open. Temp will get up to 300-350. I'll prop the door open (upside down on a chimney starter works) or move the lid over for a bit to get air flowing and get it hot.

Cook 3 to 4 hours or so until meat hits about 165. Wrap in foil and back on for another 2 hours or so until meat thermometer goes in like butter, which is usually around 205 or so. Wrap in a towel and put in an ice chest for a couple hours. It'll still be hot as hell when you take it out.

High-heat sounded like sacrilege at first, but it really works well. The bark sometimes won't be quite as nice as with longer smokes, but I have better luck getting tender, moist meat using high-heat.

The folks over at the Virtual Weber bulletin board got me on it. Lots of good info there.

Nothing wrong with high heat. That is how Myron Mixon cooks his brisket