In the future, when people ask why buy a 22" WSM I think I am just going to show this photo.
That’s a big brisket!
WSM?
Weber Smokey Mountain
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Nice smoker! I love my WSM18 but I was torn between the 18 and 22. I’ve smoked 3 birds and a pork shoulder on it at one time, but havent done a brisket yet. I’d likely buy a smaller brisket, or cut a big one in half if it wouldn’t fit, though I’ve heard wedging a larger brisket between the handles works well too. Either way, they’re great smokers that turn out some great meats!
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
If you get one wedge it between the handles. They shrink when cooked. This one turned out awesome.
Spitting a brisket into point and flat isn’t too tough. It also allows for a bit better control as the two parts don’t cook at the same rate. But yeah, I want a 22
Okay. You convinced me. I just put in my order. I was going to order a 18", based on this thread I ordered a 22" WSM. I gotta trust Dwain here, and Stevie has been to TX, so, I am sure he’s tasted good brisket before 
Go to The Virtual Weber Bullet for great info: http://virtualweberbullet.com/. Cook some chickens at high heat, or a pound of bacon, etc to get some seasoning in it. Otherwise the first few cooks will run hot. Once seasoned it is set it and forget it for hours.
BTW: I’m Texas born and raised.
Me, too!
Thanks.
Silly me, I thought it meant Winchester Short Magnum.
Bigger is better.
My ceramic grill is 18.5" by 25". I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.
If you ever get the opportunity (if you haven’t already), try wrapping your favorite meatloaf recipe in bacon and smoke it on a cedar plank. This is the only way we do meatloaf any more.
Holy crap does that look good! Nice work!!!
That’s a breakfast worth getting out of bed for - beer included of course.
That looks great!
FWIW, I have a Pitboss Pellet smoker, which I retrofitted with a SmokeDaddy PID controller (think of it as the BBQ version of a HERMS). I supplement the smoke with an AMZN pellet tube smoker.
I literally dial in my desired temp, and the PID controller keeps the smoker at that temp ± 5F. I absolutely LOVE it.
PID and BBQ, nice. That’s almost as good as PID and beer.
I finally got to break in my WSM today. Two beer can chickens. Delicious!
I should of taken a pic while they were on the smoker but I forgot.
Everything went great. Next up brisket.
Outstanding! I recommend a COSTCO Prime Brisket using this method: Brisket - High Heat - The Virtual Weber Bullet