Guys, I need some info on getting ready to do a big cook in late June. Cooking for about 50 people. And I want to cook a lil bit of everything. While I do have a Weber Performer, I believe the only thing I will be able to bring to the cook is a my 22 WSM. Forutnately, I will be in a house, so I will have access to an oven.
On the menu;
Brisket
Butt
Ribs
Drumsticks
Tuna Steaks
Hot Dogs and Hamburgers for the kids(maybe)
Food needs to be ready during the 4PM hour.
Game plan:
Start both the Brisket and Butt at about 6AM cook at 275. I am going to split the brisket in 2 parts to help with the cooking time. I am also going to try to get a medium size butt. Wrap and remove both Butt and Brisket and place in oven at 300, while placing the ribs all between 11AM and 1130AM. Place chicken on at 3PM. Fish will go on at about 4 when the ribs and chicken are done. Thinking about about placing ribs on bottom rack and chicken on top. Any thoughts, comments or feedback on this plan?
A few questions, Because I am using both racks I think I will use the water pan and water. I will be doing so many other things, I am prep sure I will forget to spritz here and there so I need a moist environment. Also how much meat is to much meat to have on a WSM at one time. I do not want to have a situation where there is simply to much meat on the WSM that it never really gets up to temp or simply uses too much energy to get there. Thoughts...anything that I am missing?
One thing I was always curious about when I am doing two cooks on one WSM is the smoke and adding wood chunks. is there a "Rule of thumb" as too if I should I add wood chunks when I add the ribs or should I still have some juice left from the first time I added it to start my fire.
Thanks for the advice and info in advance.
On the menu;
Brisket
Butt
Ribs
Drumsticks
Tuna Steaks
Hot Dogs and Hamburgers for the kids(maybe)
Food needs to be ready during the 4PM hour.
Game plan:
Start both the Brisket and Butt at about 6AM cook at 275. I am going to split the brisket in 2 parts to help with the cooking time. I am also going to try to get a medium size butt. Wrap and remove both Butt and Brisket and place in oven at 300, while placing the ribs all between 11AM and 1130AM. Place chicken on at 3PM. Fish will go on at about 4 when the ribs and chicken are done. Thinking about about placing ribs on bottom rack and chicken on top. Any thoughts, comments or feedback on this plan?
A few questions, Because I am using both racks I think I will use the water pan and water. I will be doing so many other things, I am prep sure I will forget to spritz here and there so I need a moist environment. Also how much meat is to much meat to have on a WSM at one time. I do not want to have a situation where there is simply to much meat on the WSM that it never really gets up to temp or simply uses too much energy to get there. Thoughts...anything that I am missing?
One thing I was always curious about when I am doing two cooks on one WSM is the smoke and adding wood chunks. is there a "Rule of thumb" as too if I should I add wood chunks when I add the ribs or should I still have some juice left from the first time I added it to start my fire.
Thanks for the advice and info in advance.