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  1. D

    Brisket and Pork Shoulder on WSM

    Thanks Preacher Man. It worked a treat on the smoker today - The 4.2KG brisket was on for 11hours and was perfect. Pork was on for 11 hours as well - started it an hour later than the brisket - all was served just 30mins after I had expected - so not too bad at all! Thanks for all the tips on...
  2. D

    Brisket and Pork Shoulder on WSM

    Brisket about to go on... quick one... this is mainly flat I think... but butcher mentioned there was some point area on it... if so... where is the point on this cut? See photo attached.
  3. D

    Brisket and Pork Shoulder on WSM

    Thanks Chris / Preacher Man - fingers crossed she goes well tomorrow!
  4. D

    Brisket and Pork Shoulder on WSM

    Thanks Chris. So better to aim at 190f for the brisket temp to pull rather than 205f? Hoping to have time to rest for an hour or more so I guess the cook carries on a bit during the rest time while wrapped in a cooler.
  5. D

    Brisket and Pork Shoulder on WSM

    Thanks Chris. Would a second hot seasoning work to help seal up or need food cooked on it?
  6. D

    Brisket and Pork Shoulder on WSM

    Hi all, Newbee here... both in terms of posting here and WSM user! Got a 47cm (18.5") WSM yesterday and seasoned in with a hot clean burn. Planning on cooking a 4KG (8.8lb) packer brisket cut (more flat than point) on top shelf and a 3KG (6.6lb) Pork shoulder on the lower shelf of the WSM...
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