Brisket help

[Bob BQ]

I’ll be smoking these two briskies for my niece’s wedding shower this weekend.  Party starts Sunday at 4:30.  I need some advice...

One weighs in at 10.5 lbs, the other at just over 15lbs. Due to the fact that one is bigger, I’ll need to start them at different times. I no longer have a 22” WSM, and I’m trying to decide the best way to handle these 2.  I figure I could do one in my 18” WSM.  For the other, my options are either a 26” kettle or a 22” with Cajun Bandit (or Caliente) stacker.  How would you Fellas handle it?


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[michaelmilitello]

I would do the big one on the 26 and the small one on the WSM.


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[Travis]

I would do the big one on the 26 and the small one on the WSM.


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+1 here Bob


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[foshizzle]

This sounds like one of those math questions you get in Jr. High school. 
I would go back to Costco and return one or just freeze it for later and buy another one so I then have two briskets the same size and cook both in the WSM starting them at the same time.


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[HoosierKettle]

I’d be tempted to throw them both on the wsm at around 2 am. The small one will hold in a cooler while the other finishes.


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[JEBIV]

both in the 26 with a 3x2 snake, rig up a 2nd cook grate from an 18 kettle bolts and shit, set the larger brisket on top and monitor the temp the upper grate will be a little higher and I bet they both finish close to the exact time

[michaelmilitello]

if you do use an 18 WSM for both, it can be done wedging the meat in the grate handles.  I've done it similarly (14 pound packer on top with two 8 pound butts on the bottom) but don't recommend it.  That much cold meat mass is a huge heat sink and it tore through coal at a rapid rate.  That's the only time ever that I ran all three vents wide open just to maintain LnS temps.  Ended up finishing in the oven.

[brewtownbeatdown]

As much as I like using my 18” WSM, it’s not my go to unit for brisket.  I think Joe is right suggesting the 26” with a stacked grate.  Temp control so much easier + you’ll avoid direct heat catching the brisket edges. 

My only suggestion:  Trim the [emoji90] outta the 15lb. brisket, put ‘er under the untrimmed 10lb. brisket.  Let the 10lb. baste ‘em both. 


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[Bob BQ]

I wound up cooking the smaller briskie on the Gourmet/CB stacker and the bigger brisket on the Aristocrat. Both brisket flats turned out very, very tasty. The larger one was not as moist as the smaller, but delish none-the-less. The burnt ends were melt-in-your-mouth.




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[Bob BQ]

My sister gave me this in return for cooking...

I didn’t need anything in return for smoking 2 briskets... but I’ll take it!



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[michaelmilitello]

Beautiful.  I love brisket!   Always a crowd pleaser.   


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[Kneab]

Looks grate Bob.

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[JEBIV]

Looks grate, bonus on the towel

[HoosierKettle]

Looks mighty tasty


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