brisket on a smokey mountain?

[shane lindberg]

I have a Webber Smokey Mountain which has worked great for smoking under 6 hours. I do not even have to add charcoal to keep the temps. I have been reading about brisket. With the long smoke times is it practical to use this type of smoker?

 

[smokininidaho]

Yes absolutely! You may have to add charcoal at some point but it's no big deal. I've done several on mine and they came out great.

 

[oldsmokerdude]

Yes, yes, and yes!!! There are a couple "methods" to extend the time before you need to reload coals (minion method, snake method). When you do add coals, just remember to light them first. Let us know how it turns out.

 

[bpinmi]

I have a pork shoulder on my WSM as we speak. Been on since 7:30am and temp is still holding at 240, haven't added any charcoal. I found this video a while back when I was struggling to keep my WSM going for longer periods of time and the method has worked well for me.

 

[gmc2003]

What size WSM do you have? I can get roughly 8 - 9 hours at 250* with my 22" in the summer.

Chris

 

[shane lindberg]

sorry for the late reply. I have used the minion method and think I will again. I have an 18". I picked up a full, albeit small, 10-pound brisket at Costco. I have always done my pork ribs and turkey breasts at 200 degrees or so. I think to save time, I will keep it between 230 and 250 for this brisket. Now I need to decide if I am going to split the point and flat to reduce time or leave it all together. I also think splitting it will maybe cook it more even?

 

[shane lindberg]

I decided to separate the point from the flat. My butcher job was okay, but I have a thinner spot in the middle of the point, overall the point is just thinner. I am sure it will cook more quickly. I did not inject the meat, I hope that it will still stay moist with proper attention. I will know later this evening :-)