(Newbie) Can I fit a Brisket and Pork Butt on an EX4?

[SupportKing]

If a couple can confirm this is easily doable, I will pull the trigger on my first grill (EX4)!

Thank you!! I look forward to this forum!

 

[rwhapham]

If a couple can confirm this is easily doable, I will pull the trigger on my first grill (EX4)!

Thank you!! I look forward to this forum!

Depending on the size of the brisket, you may have to start with one of them on the upper shelf, but you can definitely cook them both at the same time. Once you wrap the brisket, it may have shrunk enough to get both on the bottom grates. I have the EX4, and though it looks small-ish from the outside, I've been impressed by its capacity so far.

 

[SupportKing]

Depending on the size of the brisket, you may have to start with one of them on the upper shelf, but you can definitely cook them both at the same time. Once you wrap the brisket, it may have shrunk enough to get both on the bottom grates. I have the EX4, and though it looks small-ish from the outside, I've been impressed by its capacity so far.

This is exactly what I wanted to hear!! Thanks man!!

 

[bbqking]

Can’t comment as I have an EX6. But as I do comment....I would think as already stated depends on size of meat. Wether or not a whole packer or not. It should handle it fine.

 

[SupportKing]

Can’t comment as I have an EX6. But as I do comment....I would think as already stated depends on size of meat. Wether or not a whole packer or not. It should handle it fine.

It would be a whole packer for sure. At most it would be the Costco sized packer (but I have never cooked a whole packer brisket before)

 

[SupportKing]

Ok guys, I just pulled the trigger on the EX4 directly from Weber, and I bought the front tray, cover, and cherry pellets. SO EXCITED, but also... how do I cook a brisket on here? Any good websites or any posts you can link me to?

Edit: Also, any tips when setting up/getting to know my smoker?

I know with other grills you put crackers/bread to see which side runs hot.
What kind of drip pans and where do you place them? Over the flavor bars?

 

[Mht Smoker]

There are a ton of great videos on YouTube. I would suggest starting there as you patiently wait for your new smoker to arrive. As far as getting it going just follow the burn in instructions and you are good to go. Biscuit test is good but I find my center runs the hottest. EX4 not to much heat change because of its size. EX6 I’m hearing the temps do change from side to side.

 

[rwhapham]

The right side of my EX4 definitely runs hotter, but you can use that to your advantage. With a whole packer brisket, it means you can put the point, which is fattier and more resistant to drying out, on the right. For drip pans, you have a variety of options. I use the Weber Wet Smoke kit which holds pans just above the flavorizer bars and under the main grates. Others put pans right on the flavorizer bars. Others cook on the top grate and put pans on the main grate. But definitely spend some time watching YouTube videos about smoking brisket in general. They're actually a way more complicated piece of meat than many people realize.

 

[Dassman5]

If a couple can confirm this is easily doable, I will pull the trigger on my first grill (EX4)!

Thank you!! I look forward to this forum!

I have done an 18# full packer ( trimmed from 21#) risked on the upper grate and 2-8# butts on the lower grate at the same time. Turned out to be a 24 hr. Smoker marathon @ 215F. Brisket wrapped first at 160F in butcher paper, followed by butts, also in butcher paper.

I placed a half-sized steamer tray under the lower grate directly on the flavorizer bars with an inch of water and resupply Ed as needed.

In my case, it was a “try-it” thing as I used to do it that big a smoke on my WSM 22”. Will go back to that again next time. However, the ex4 worked flawlessly other than one low pellet warning at 3 am when I forgot to refill the hopper at midnight before going to bed...won’t make that mistake again.

 

[SupportKing]

I have done an 18# full packer ( trimmed from 21#) risked on the upper grate and 2-8# butts on the lower grate at the same time. Turned out to be a 24 hr. Smoker marathon @ 215F. Brisket wrapped first at 160F in butcher paper, followed by butts, also in butcher paper.

I placed a half-sized steamer tray under the lower grate directly on the flavorizer bars with an inch of water and resupply Ed as needed.

In my case, it was a “try-it” thing as I used to do it that big a smoke on my WSM 22”. Will go back to that again next time. However, the ex4 worked flawlessly other than one low pellet warning at 3 am when I forgot to refill the hopper at midnight before going to bed...won’t make that mistake again.

Hell yes. I'm excited! Thank you for your reply

 

[SupportKing]

The right side of my EX4 definitely runs hotter, but you can use that to your advantage. With a whole packer brisket, it means you can put the point, which is fattier and more resistant to drying out, on the right. For drip pans, you have a variety of options. I use the Weber Wet Smoke kit which holds pans just above the flavorizer bars and under the main grates. Others put pans right on the flavorizer bars. Others cook on the top grate and put pans on the main grate. But definitely spend some time watching YouTube videos about smoking brisket in general. They're actually a way more complicated piece of meat than many people realize.

Already on it! Watching some Harry Soo vids right now. Any specific videos you often refer back to?

 

[rwhapham]

Already on it! Watching some Harry Soo vids right now. Any specific videos you often refer back to?

Of course, Aaron Franklin. But I've gotten good brisket tips from Mad Scientist BBQ as well. For me, it's more about understanding how a brisket cooks than worrying about whether they're using an offset smoker or a pellet smoker in the videos. Then apply that knowledge to your specific pit. With offset smokers, the heat is all indirect. With the SF and the open concept of the flavorizer bars, it's not quite indirect. So I'll do a brisket fat cap down to insulate the meat better. I'll put the fattier point on the right (hotter side) and the flat on the left. And I'll put it over a water pan to add moisture and keep the heat more indirect. If this truly is your first smoker (unless I misinterpreted the OP), I'd suggest a pork butt (or two or three) before diving into a brisket. The pork butts require long cooks that will help get you used to the SF, but are WAY more forgiving (and cheaper) than a brisket. As exciting as it is, you'll want to get some basics down before you risk ending up with 12 pounds of expensive shoe leather for dinner. And that's speaking from experience.

 

[Bruno]

Trim the fat 1/4”, get that big thick shit out of there and don’t over season it.
You should have a good first run.
I wrap in butcher paper at 155-165 depending on the bark. If you don’t have any go with foil.
I like the suggestion of putting the point on the right side. I think I did this last time but will make it a thing from here on out.
You’ll get a sweet smoke ring and some good food. The SmokeFire really make it easy!
Post pics!
Oh and let it rest at least an hour.

 

[bbqking]

I just did a 20lbs o e trimmed about a lbs or 2 off of gunk/fat. But not all. Top rack, point to the right. Too rack sagged a little as I had pulled it out a few inches so the meat didn’t touch the inside. 225 for about 16 hours. Wrapped in foil at 160. I used coarse black pepper and a light coat of killer hogs The Bbq rub. ( prefer a salt and pepper rub. ) I also let it rest for at least 3-4 hours after taking it off. In an ice chest, wrapped in bath towels. I took mine off when the whole thing probed tender. About 195-203. I was using 3 probes. Point, middle, and the flat. I just used two foil pans on bottom rack until I wrapped it. Then I moved to the bottom rack. Side note, it ended up leaking on one side after wrapped, that was a pain to clean out after. I recommend drip pans at all times,

 

[SupportKing]

Of course, Aaron Franklin. But I've gotten good brisket tips from Mad Scientist BBQ as well. For me, it's more about understanding how a brisket cooks than worrying about whether they're using an offset smoker or a pellet smoker in the videos. Then apply that knowledge to your specific pit. With offset smokers, the heat is all indirect. With the SF and the open concept of the flavorizer bars, it's not quite indirect. So I'll do a brisket fat cap down to insulate the meat better. I'll put the fattier point on the right (hotter side) and the flat on the left. And I'll put it over a water pan to add moisture and keep the heat more indirect. If this truly is your first smoker (unless I misinterpreted the OP), I'd suggest a pork butt (or two or three) before diving into a brisket. The pork butts require long cooks that will help get you used to the SF, but are WAY more forgiving (and cheaper) than a brisket. As exciting as it is, you'll want to get some basics down before you risk ending up with 12 pounds of expensive shoe leather for dinner. And that's speaking from experience.

Thank you for the advice. I do own a WSM mini that I've cooked maybe 12x on. I've done 1 bird and many pork butts and pork belly

I just did a 20lbs o e trimmed about a lbs or 2 off of gunk/fat. But not all. Top rack, point to the right. Too rack sagged a little as I had pulled it out a few inches so the meat didn’t touch the inside. 225 for about 16 hours. Wrapped in foil at 160. I used coarse black pepper and a light coat of killer hogs The Bbq rub. ( prefer a salt and pepper rub. ) I also let it rest for at least 3-4 hours after taking it off. In an ice chest, wrapped in bath towels. I took mine off when the whole thing probed tender. About 195-203. I was using 3 probes. Point, middle, and the flat. I just used two foil pans on bottom rack until I wrapped it. Then I moved to the bottom rack. Side note, it ended up leaking on one side after wrapped, that was a pain to clean out after. I recommend drip pans at all times,View attachment 3459View attachment 3460View attachment 3461View attachment 3462

Damn that looks so good. Should I make burnt ends or no burnt ends? When I eat BBQ at a restaurant I always get the point, but idk If i want to sacrifice my point for burnt ends. What do you think?