Question regarding cooking 2 brisket (upper and lower) on 22.5"


 
J

John G in Houston

New member
Fairly new to my 22.5 WSM and will be cooking 2 briskets for a function in a couple of weeks. Planning on doing 1 on upper grate and 1 on lower grate. How much variation should I expect to see in temps? Will the cooking time be extended by cooking 2 instead of 1? Any other issues I should anticipate?

Thanks in advance!
 
John, will you be using water? With water I think the top grate will be approx. 10 degrees hotter. If not the lower grate will be hotter. Cooking time may increase some and charcoal consumption definitely will increase. Have fun.
 
Welcome to the board John!
Cooking time per piece doesn't change if you do 2 or 3 or 4 after you hit your temp.
Coming up to temp might take longer ( because of the extra mass) but if you load your meat immediately and let the wsm slowly come to temp vs letting an empty wsm come up to temp you won't lose anything.

Tim
 
Timothy F. Lewis said:
Check out the thread “Prime Time” in the photo gallery, Clint shows some good,references for you.
Click to expand...

Thanks...yes, good stuff there.

- - - Updated - - -

Lew Newby said:
John, will you be using water? With water I think the top grate will be approx. 10 degrees hotter. If not the lower grate will be hotter. Cooking time may increase some and charcoal consumption definitely will increase. Have fun.
Click to expand...

I don't plan on using water...thanks for the input.

- - - Updated - - -

timothy said:
Welcome to the board John!
Cooking time per piece doesn't change if you do 2 or 3 or 4 after you hit your temp.
Coming up to temp might take longer ( because of the extra mass) but if you load your meat immediately and let the wsm slowly come to temp vs letting an empty wsm come up to temp you won't lose anything.

Tim
Click to expand...

Thanks for the pointer on ramping up temps...
 
Not only new to the WSM but to posting on this forum...thought I already posted this but I guess I did something wrong.

I checked out Clint's post Prime Time in the photo gallery and based on that I am guessing that if I run at 250 degree that my two briskets will take around 18 hours. Does that sound about right to everyone?
 
Franklin says ~12 hours @ ~275F. My temps & technique in that one aren't reliable enough to give good advice. This might be the first time I tried brisket as low & slow - all the others I've done (iirc) have been high heat.

https://www.pbs.org/video/bbq-franklin-episode-1-brisket/




Before this last cook, I considered 275-300F high heat, and if you follow the HH brisket threads here (Kevin Kruger has my favorite method I try to copy but there are many others with some really good info) you'll see they're done in 5-6 hours.

https://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation


edit: welcome to the forum too, John!

....if you haven't found Chris' "cooking topics", here's some of the info he's put out. I turned to his resources for ~3 years before my first post.

http://virtualweberbullet.com/cook.html#beef
 
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