HELP!!! WSM: Hanging Brisket

Shanks Kop · July 20, 2018, 05:22:46 AM

Howdy All,

After my maiden hanging adventure, last week.

I've just bagged a Brisket and I'm looking to go the hanging route on the 47cm/18" WSM, using the gateway hanging rack.

Weight: 8.2kg/18 Pounds (The largest I've ever attempted)

Few questions:
-Temps: Do I run the pit as normal 225-275f?
-Wood: Do I add chunks?
-Time: Roughly how long will this take ? I have a cooler, if needs be.
- What time is a good start for a circa 3pm serving ?

Thanks all in advance

Mike in Roseville · July 20, 2018, 07:52:36 PM

You could hang it...but it might better to cook it on the grate without the pan. More stability and you get a similar effect.

Temps: Cook it wherever you're comfortable. I personally like 275-300, but you won't have a problem going lower.
Wood: Sure. Why not add 2-3 fist sized chunks of your favorite?
Time: That's always tricky. Its really dependent on variables like weight/temp/wrap. One option is you could separate the point and the flat and cook them. I'd say trimmed that thing will probably be in the 15lb range. If you cook it whole and go low/slow, you would probably need to start it the night before around 9pm? If you separate and cook it at 325 (and crutch it) you'll be looking at 6 hours plus an hour for rest.

Maybe tell us a little about how you are going to proceed and at what temp and we may be able to give you a ballpark in terms of time.

HoosierKettle · July 20, 2018, 07:56:27 PM

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

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Shanks Kop · July 21, 2018, 07:16:11 AM

Since the new toy (gateway hanging rack), I hadn't thought of anything else. My only concern was this thing is a beast and with me only having the 18 WSM available today. The brisket would hang too close (potentially touch the coals). Your recommendation of top grate and losing the pan would alleviate that fear.

UK briskets (mine always tend to be Irish) are far more heavily trimmed before packed, compared to the US equivalent. So trimming will be needed, but not as much as you chaps.

Currently I'm thinking:.
- Keep whole ( Top grate, no pan)
- Wrap to manage time better
- Run 230-275-ish

What time does one roughly start to have it in the cooler for midday?

mcgolden · July 21, 2018, 08:09:35 AM

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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Shanks Kop · July 21, 2018, 03:05:49 PM

Decided to keep it whole and top grate (no water pan), rub applied and ready to roll

Shanks Kop · July 21, 2018, 03:08:51 PM

8.2kg (18Ib) Angus Brisket
Trimmed 500g Fat
Leaving at 7.7kg (17Ib)
Outside temperature (Weather): 23c

21:40 : Started (Internal/pit)
22:40: 86f/245f
23:50: 135f/300f

mcgolden · July 21, 2018, 03:13:42 PM

That's a big freakin' Brisket!

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Shanks Kop · July 21, 2018, 06:04:42 PM

Pulled at 02:25 (166f) to wrap

Shanks Kop · July 21, 2018, 06:06:05 PM

Quote from: mcgolden on July 21, 2018, 03:13:42 PM
That's a big freakin' Brisket!

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That it is and who would've thought a contortionist too

Mike in Roseville · July 21, 2018, 08:27:20 PM

That is a monster for an 18WSM. Looking good though. You might be eating that earlier than 3pm (even with a rest). Don't forget to vent the foil a little when you pull it off.

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Shanks Kop · July 21, 2018, 11:22:28 PM

Quote from: Mike in Roseville on July 21, 2018, 08:27:20 PM
That is a monster for an 18WSM. Looking good though. You might be eating that earlier than 3pm (even with a rest). Don't forget to vent the foil a little when you pull it off.

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What's does venting achieve?

Also, what are the warm up options for a whole packer ? It's currently sitting in the cooler

Mike in Roseville · July 22, 2018, 06:59:06 AM

If it's foiled and you just pull it off ...all of the heat (steam) inside will keep cooking it. It sounds odd...but you can actually cook it perfectly, but if you don't vent it, it will be dry and overcooked when you take it out.

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Mike in Roseville · July 23, 2018, 08:20:54 AM

So how did it turn out?

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Shanks Kop · July 24, 2018, 04:14:19 PM

Quote from: Mike in Roseville on July 22, 2018, 06:59:06 AM
If it's foiled and you just pull it off ...all of the heat (steam) inside will keep cooking it. It sounds odd...but you can actually cook it perfectly, but if you don't vent it, it will be dry and overcooked when you take it out.

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Just double checking that was the reason, thanks

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HELP!!! WSM: Hanging Brisket