The swift vote of confidence. Thanks!Brett.....You got this.....no luck needed..
I’ve never gone that long before. Maybe that’s stick burner run rate at 225°. I’ll run the smoke session overnight. And then wrap post-stall. Fingers crossed I’m not more than 15 hours. And that leaves me a 4-5 hour rest window.I’d figure a full 24 hour cook maybe even 27! One long cook then a relaxed three hour rest before slicing! Mazel Tov!
Yeah, my 18” WSM definitely took longer than the WSK. The thermal properties of the WSK are pretty amazing. All my LAS (not the airport) cooks take less time at the same cook temps.I did an 18# and it took 20 hours on the WSM. So, it’s something to keep in mind. Plan on the longer time and get the extra rest time on the back end. Shalom.
I’m going to have try to make those pickles. I used to be able to get Nathan’s half sour pickles but not anymore.Same for you guys, Mark. I think I’ll throw down some kasha varnishes too. Need that with brisket. I’m just programmed that way and with those sour garlics I made. I’ll be set.