Brisket question

[andrewv]

Got a quick question for all you experts: I want to do a full packer but not sure how with my current smokers.

I have the Weber 22.5in (in the table) as well as a mini WSM. is it possible to do a packer with my available grills/smokers? Any tips?

Thanks!!

 

[briggy]

You can absolutely do a packer in a 22.5", just depends on the size of the packer.  I typically separate point and flat before cooking but not required.

 

[andrewv]

Briggy, would I set up just like any other smoke? Tinfoil dish filled with water and everything else standard for smoking on a Weber? Don't want to wrap as I want a good bark. Haven't yet done a brisket yet

 

[h8that4u]

That is how I have done mine, small groups of charcoal on each side of the grill, with pan in between. I have the grate that makes it simple to refill the charcoal as needed. Most of the time the pan will only start about half full of warm water, once its empty I normally will not refill as the steam from the water will soften the bark, but that is just my opinion.  Also my packer fit with out having to separate the point and flat.

 

[briggy]

Briggy, would I set up just like any other smoke? Tinfoil dish filled with water and everything else standard for smoking on a Weber? Don't want to wrap as I want a good bark. Haven't yet done a brisket yet

Sounds like a plan!

 

[dscofever]

I've done two Briskets now and I did one with no wrapping and smoked for like 18-19 hours (it took forever).  I wasn't too pleased with the turn out.

The other one I did, I cooked like this:

injected right before putting on the smoker with beef broth, butter and a Brisket Rub

rubbed all over ( )

Smoked over hickory at 275 for four hours spraying with beef broth and putting pats of butter on it every 1/2 hour

Wrapped in foil and dropped down to 225 and it took another 6 hours to get to 200 degrees IT

It was the best brisket I've ever had.  This was the first one I did.  My wife said I'm not allowed to cook it any other way from now on.  Just this way.  There was some dark bark on there, but nothing like cooking unwrapped.  I found the unwrapped brisket bark tasted bitter and overdone.  It might have been the rub or just the amount of time it spent on the smoker.   And I cook pork butts and love the bark on the unwrapped ones.

 

[andrewv]

Dscofever, thanks for the tips. I've always wanted to go with the no wrap method for the bark but have worried about over smoking it. Will just have to try it out!

 

[dscofever]

Haven't tried it, but some guys wrap in red butcher paper. Apparently it gives you the full bark and the benefits of wrapping in foil

 

[dukeburger]

I've fit full packers in my 22.5" kettle, they always turned out great. Never once wrapped.

I pile my charcoal on one side, then just rotate the brisket half way through. The way I see it, one fire is easier than two.

Good luck!

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• dukeburger
• Jun 1, 2016