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The last brisket, full packer, that I cooked in my WSM was folded up on the sides. The WSM is 18" in diameter.

The racks on the CS units are 14 X 14.

What do you do to get the larger packers in the unit, separate the point ?
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Separating the point I guess would work.

I have 3 WSM's. Had the same problem with large briskets. Rolling under the beginning of the point didn't hurt the brisket any, straightening it out as it cooked with the WSM, I don't see why it would hurt the finished product in your CS either.

Just an opinion. I have a 150 and I haven't had to roll a brisket in it yet, The big ones are a tight fit though.
WSM is round, so no diagonal. Smokette is rectangular, so you have a diagonal that's the sum of the squares of the other two sides (pythagorean theorem).

But I can tell you from experience that a 14-pound brisket will fit in a Smokette, though there's some cramming involved. But after cooking it winds up fitting just right without touching the sides.
quote:
Originally posted by Freebird:
Separating the point I guess would work.

Rolling under the beginning of the point didn't hurt the brisket any, straightening it out as it cooked with the WSM, I don't see why it would hurt the finished product in your CS either.


Just remember, to straighten it out means opening the door which means moisture lost and cook-time increased. Roll or fold it to fit the CS. No problem if it touches the side as it's going to shrink!

Just my $0.02

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