HELP!!! WSM: Hanging Brisket

[Shoestringshop]

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


Sent from my iPhone using Weber Kettle Club mobile app

Same!

[Shanks Kop]

So how did it turn out?


Sent from my iPhone using Weber Kettle Club mobile app

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.


Sent from my iPhone using Weber Kettle Club mobile app

I dig it.

Sent from my Pixel 2 XL using Weber Kettle Club mobile app

[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.


Sent from my iPhone using Weber Kettle Club mobile app

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