44hr burn on WSM

Custom manufactured BBQ Pits, Do-it-Yourself projects, parts and ideas.

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Postby JamesB » Tue Jun 10, 2008 4:23 pm

DATsBBQ wrote:I think mine is 18". The small end is going to be burnt anyway so flip it up against the side. As the packer cooks it will shrink.

I've 12.5 packers in Einstein with good results using the above principle.

You could always cut the last couple inches off and cook along side. Would make for some eats while you're waiting for the mothership to dock. :roll:

I usually end up scrunching the brisket between the handles of the top grate of the WSM. As for burning the edges that are wider than the water pan, try putting some of the fat trimmings under the ends... works pretty good.


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