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Xmas brisket tomorrow on 18.5" wsm - how much coals to use? - Page 2

post #21 of 25

Give it time to get seasoned. I can get 10 - 12 hours out of my 22 1/2 with a full load in 15 - 20 degree temps (wind makes a bigger difference than temp) easily. I could probably do better with a blanket but I never have used a wind break. Eight hours seems pretty quick for a brisket, it usually takes me 12 to 14 hours to get the flat done and then another 2 - 3 hours for the burnt ends. I can't comment for sure on the 18 though.

post #22 of 25
Thread Starter 

I have done about 9-10 cooks on it. With water for 225 and no-water for 300+ temperatures. So cooker is well seasoned for sure.
My table acts as a good wind break. I think insulation is the main problem. As far as lighting method goes - i use exactly what others do.
i am sure it works great in summer, but winter not so much. it was okay for chicken and ribs, but i just couldn't keep temperature high enough for brisket.
 

post #23 of 25
When I want to get in the 350(s)*F I use a skewer between the center section and lid.
post #24 of 25
Quote:
Originally Posted by DumasBro2 View Post

Give it time to get seasoned. I can get 10 - 12 hours out of my 22 1/2 with a full load in 15 - 20 degree temps (wind makes a bigger difference than temp) easily. I could probably do better with a blanket but I never have used a wind break. Eight hours seems pretty quick for a brisket, it usually takes me 12 to 14 hours to get the flat done and then another 2 - 3 hours for the burnt ends. I can't comment for sure on the 18 though.


I do full 14-15 lb packers in ~7 hrs at 350*F pit temp.
post #25 of 25
Quote:
Originally Posted by Bama BBQ View Post


I do full 14-15 lb packers in ~7 hrs at 350*F pit temp.


ahhh...350..makes sense, I stay around 225-230. On a side note, I don't think I've ever had all the bottom vents open for a normal smoke, but I'm much cooler in temp as well.

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