Big brisket time question

[lemans]

I have a 18.9 full packer which will probably be 16 after trimming. I am planning 270 on my WSM no water in the pan. So I am struggling about what time to start it today. Originally I was planning for a 20 hour cook so I figured I start at 6 pm this way it will be done at about 12noon Two hour rest ready by 2 for lunch on Sunday.or should I start later?

 

[SmokinAl]

I would go with a much lower smoker temp. On an all nighter with a brisket that size I like to run the smoker around 210-215 for the first 12 hours or so, then bump it up to 230. My way would be about a 22-24 hour smoke. If you are running out of time you can always foil it to get it done faster. Also I would smoke it in a pan on the bottom rack with all the fat trimmings on the top rack, so they can baste it all night. Save the pan juice for when you finish, it will make a great base for au jus. May I ask why no water in the water pan? Personally I think that's a mistake. Good luck & keep us posted.

Al

 

[lemans]

Al. I always do butts like that . But I am afraid that putting it in a pan limits the smoke from going all around the meat.. Unless we are putting fat cap down.

 

[SmokinAl]

What ever works for you is the way to go. I just think you get a much better result when smoking them in a pan. With the fat dripping on them. They are much juicier, than when they are right on the grate. Of course that's my opinion. Good luck!

Al

 

[mike5051]

I have a 18.9 full packer which will probably be 16 after trimming. I am planning 270 on my WSM no water in the pan. So I am struggling about what time to start it today. Originally I was planning for a 20 hour cook so I figured I start at 6 pm this way it will be done at about 12noon Two hour rest ready by 2 for lunch on Sunday.or should I start later?

I would give myself a 24 hour window.  That is a huge hunk of meat.  I've never smoked one that large, but my last two took a looong time to get from 170 to 205.  I was smoking them at 250.  270 may power through with no problem.  I've also held a brisket wrapped in towels in a cooler for 3 hours and it was still too hot to hold.

Mike

 

[dukeburger]

Your original plan seems spot on to me, I would smoke at 250 minimum and bump to 275 to power through the stall. However, I've never wrapped a brisket. Just my .02

Smoke on

 

 

[lemans]

I'm going to put an aluminum pan on the bottom rack
Then a Bradley rack on top of the pan and the meat on top of the rack . This way the meat s exposed to smoke on all sides and the pan catches the dripping
Then on the top rack I will put all the fat I trimmed off
From the brisket so during the smoke it will drop down
And keep the meat moist( thanks Al). And I will put
Water in my pan. I'm still deciding fat cap up or down
But I may just flip it half way thru. Will keep you posted..

 

[SmokinAl]

Sounds great Buddy, I think you have it nailed now.

Al

 

[lemans]

Her she is in all her 18 lb glory

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• lemans
• Jan 16, 2016

 

[lemans]

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• lemans
• Jan 16, 2016

 

[lemans]

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• lemans
• Jan 16, 2016

Some trimming

 

[crankybuzzard]

Sounds like a solid plan...

Looking forward to the finished shots!

 

[lemans]

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• lemans
• Jan 16, 2016

My very secret rub... Course pepper and kosher salt!

 

[lemans]

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• lemans
• Jan 16, 2016

The 31/2 pounds of fat that I trimmed off on the top rack brisket on the bottom

 

[lemans]

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• lemans
• Jan 16, 2016

Pitmaster and Maverick in place.. Now all I gotta do is wait...

 

[crankybuzzard]

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• lemans
• Jan 16, 2016

Pitmaster and Maverick in place.. Now all I gotta do is wait...

That's the hard part! Been smoking for 30+ years and still want to peek at it! :biggrin:

 

[lemans]

So here is the update.. Couldn't get temp above 210.
Even with all vents open. So I drained the water pan
( boy that water was hot ) now that's better!!

 

[dukeburger]

So here is the update.. Couldn't get temp above 210.
Even with all vents open. So I drained the water pan
( boy that water was hot ) now that's better!!

Consider purchasing some play sand to fill that water bowl with. Just double foil over it to keep it from getting nasty and change out the top later of foil to clean.

It will help steady out the temp swings you'll get with an empty bowl.

 

[mike5051]

I haven't had water in the pan since my second or third smoke.  Just foiled it and used it as a deflector.  I can maintain 250 for 12 hours without any adjustments.  Well...I'm not maintaining that temp, the WSM is without me fussing with it.  Happy smoking!  Keep us posted on that brisket!

Mike

 

[SmokinAl]

Can't wait to see the final pics!

Al