Few ways to cook full size packer briskets

[greenweb]

1. Using my 22"WSM. Turned out good but I got rid of the WSM shortly after this cook.



2. Using my trusty 26" seems like a logical way to go.  Came out pretty good.



3. Using a stacker 22". This turned out pretty good too.



Anyone try separating points and flat and cook one or the other or both on 22" kettle without any stacker?

Btw, nice to be back on the forum after about a year hiatus.

[michaelmilitello]

I've never separated the flat and point.  I prefer the whole packer.  The flat dries out too easily by itself.  I've done whole briskets on the wsm, 26, and ranch.  The ranch is my favorite.  It's by far easiest to dial in and holds temp extremely well but at the expense of being fuel hungry.  I also like that I can do an overnight lns and immediately convert to hot and fast the next day.   Also highly configurable coal arrangements. 


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[Kneab]

I have not separated a brisket on a 22.
But I do separate them on my Summit.
The point goes above the flat and helps keep it from drying out.

This might also be possible on a 22 with a deflector plate and either a stacker or rotisserie ring.

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[JEBIV]

many pro's on the circuit separate, I have not ever separated but I have always had a ranch or 26 to cook on too

[michaelmilitello]

Separating the muscles to me is quite a tedious process, especially the point.  If you want good bark, there's a lot of fat to trim to expose meat.  I trim quite severely though. 


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[Darko]

I use a hybrid method.
Put it on the 26er around 9pm, with some nice smoke. Around midnight it  goes in the oven at 225, and I go to bed.

[WNC]

I use a hybrid method.
Put it on the 26er around 9pm, with some nice smoke. Around midnight it  goes in the oven at 225, and I go to bed.

Just wrapped in foil or just into a pan? Sounds like an interesting method. I don't think I've ever gotten a brisket right


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[Foster Dahlet]

1. Using my 22"WSM. Turned out good but I got rid of the WSM shortly after this cook.



2. Using my trusty 26" seems like a logical way to go.  Came out pretty good.



3. Using a stacker 22". This turned out pretty good too.



Anyone try separating points and flat and cook one or the other or both on 22" kettle without any stacker?

Btw, nice to be back on the forum after about a year hiatus.

Welcome back.  I wondered where you were.  Glad to have you here.

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[michaelmilitello]

I use a hybrid method.
Put it on the 26er around 9pm, with some nice smoke. Around midnight it  goes in the oven at 225, and I go to bed.

That's basically what I do.   Once you're wrapped, a BTU is a BTU at that point.  Saves fuel and going out in the cold more often. 


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[Darko]

I use a hybrid method.
Put it on the 26er around 9pm, with some nice smoke. Around midnight it  goes in the oven at 225, and I go to bed.

Just wrapped in foil or just into a pan? Sounds like an interesting method. I don't think I've ever gotten a brisket right


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In a pan, covered with foil. I use the same method with shoulder to make pulled pork, Still get the smoke ring.

[Darko]

And a good nights sleep.

[FatBottomGrills]

I see the the sense in utilizing the oven after the smoking is done. I'll try that next time. Save the coals. Good idea

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[Shoestringshop]

To do mine... I waited for the perfect weather -5 below, drank beer, and take naps in garage and then pray that it turns out good. 😂

It worked!

[JEBIV]

To do mine... I waited for the perfect weather -5 below, drank beer, and take naps in garage and then pray that it turns out good. 😂

It worked!

Prayer is powerful, and beer and naps are nice !!

[greenweb]

I use a hybrid method.
Put it on the 26er around 9pm, with some nice smoke. Around midnight it  goes in the oven at 225, and I go to bed.

That's basically what I do.   Once you're wrapped, a BTU is a BTU at that point.  Saves fuel and going out in the cold more often. 


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Almost same for me. I usually let it go at @250 for about 6 to 7hrs until the outer meat has nice bark on it. It could be just before or after stall at around 160 to 175f I temp.  It is then tightly rapped in butchers paper with some liquid inside, in the oven at @300f  till IT meat is at 202 to 205f.


@Foster Dahlet  - thank you!