smoking 27.4lb brisket on 18" WSM

[Roguejim]

I was wrong, I looked more closely ...
 
I've always had to separate my point & flat to fit a big one on my 22.5" kettle ...
 
What he's done there is get in there and resected out the fat between the point and the flat, and he's left enough of the beef intact that he's slid the point out sideways and has the brisket splayed out kind of like a reverse-Z-plasty w/ the flat on top of the point ..
 
I think we mostly butcher packer's w/ the point on top, but in this case, he's got in flipped over on the grate ...
 
I just detach it and roll w/ double decker using the hover-grill ...
 
I think the hover-grill is money well spent.

Thanks. I had no clue what he'd done. Looks ugly, though.

I had a WSM and loved it.  Tending to it was sort of a pain so I got lazy when I was gifted a Traeger.

How are you liking the tradeoff in flavor?

 

[randyp]

   There is a reason I split the flat from the point(besides not fitting my smoker)A piece of meat that big that's been smoking all day is going to hit the ground for sure as drunk as I may be by the time its finished.

 

[romy6]

11 1/2 pounder  is perfect for the 18 wsm 
 
IMG_4441.JPG by James Hill, on Flickr