Paul Berman
TVWBB Member
I am going to be barbecuing for a bunch of friends coming over to my house this weekend. I want to cook 8 slabs of beef ribs, one 13 lbs brisket and one pork butt. I will be cooking the brisket and butt overnight using the low and slow method. I am trying to figure out the best way to get this to all fit in my 18.5" WSM. I was thinking of putting the brisket and butt on the top rack since they will be coming off first so they can rest. That way I can check them for being done most easily. And I was thinking of putting the ribs on the bottom rack when I wake up in the morning. I could move some of them to the top once the brisket and butt come off later that day if needed. I have a rib rack that will hold 4 slabs. I could lean the other slabs against the rack - hopefully I could get the other 4 slabs nestled in there. I was also thinking about just stacking the slabs on top of each other - 4 to a stack. I have never tried stacking them though -- do they turn out ok that way (e.g. bark, color, etc)?
One of my concerns is that a if I use the rack and lean the rest against it that all of the ones on the outside are going to get dried out since the sides of the WSM are hotter.
I could just put all the ribs in vertically without the rib rack to get them spaced closer together and put a brick or something on the sides to wedge them in so they don't tip.
Any suggestions on how to pull this off? I know I am trying to get a lot of meat in my 18.5" WSM at one time but there has to be a way to pull it off.
Thanks,
Paul
One of my concerns is that a if I use the rack and lean the rest against it that all of the ones on the outside are going to get dried out since the sides of the WSM are hotter.
I could just put all the ribs in vertically without the rib rack to get them spaced closer together and put a brick or something on the sides to wedge them in so they don't tip.
Any suggestions on how to pull this off? I know I am trying to get a lot of meat in my 18.5" WSM at one time but there has to be a way to pull it off.
Thanks,
Paul