HELP!!! WSM: Hanging Brisket

[Shoestringshop]

I have no answers but I'm paying attention with enthusiasm if that helps.


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Same!

[Shanks Kop]

So how did it turn out?


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Judging by the amount of brisket leftover (catering for 15), I'd say all in all it was a hit.

Went with the brisket, wings, chicken halves , couple of large sea bass and scallops.

I would say the actual butchery skills of the slaughterhouse used for the brisket were sub par in places.  The briskets I've done previously were far more skillfully cut, I guess you don't notice these things until you get one that is sub par.

[meat_feet]

I have no answers but I'm paying attention with enthusiasm if that helps.


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I dig it.

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[Shanks Kop]

Not sure if this will translate but I've had a Gateway Drum for a couple of months now and, while I love to hang ribs, I'd suggest doing the brisket on the grate like Mike suggests.  Last week I did a 13lb packer (a little small for a packer) at 300 degrees in just over 4 hours, and it was awesome. I started fat side down and then foiled around the 2 hour mark. So the WSM with no water pan would probably be similar.  Hope this helps and let us all know how it turns out.


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Why the preference to grate and not hang in the Drum?