Well it was my neighbors 40th birthday yesterday and his wife asked if I would smoke some briskets for the party. She said that there would be 65 people. She also said that they were grilling chicken and where going to do some ribs.
I bought 4 large packer briskets, the biggest one was 14.8 lbs and the smallest one was 11.6 lbs. There was no way I was going to be able to squeeze all this meat in on one cook. On Friday morning at 8:30 AM I started the smaller briskets figuring I could finish them before bed and get the large ones on for an overnighter.
As planned the two smaller briskets came off the WSM at 9:30. I light a new chimney of charcoal dumped it in the ring and shoehorned the 13 lb and 14.8 lb brisket into the cooker. The WSM performed amazingly the whole time.
At 2:00 PM the next day the cook was over and I put the last two briskets in the ice chest. The briskets that I had done the previous day where in the fridge so I put them in a 200 degree oven still wrapped in foil. I brought them up to temp and put them in the ice chest as well.
The all turned out great. One was a little bit dry but I just mixed it in with the other meat figuring that people would get a mixture and not notice as much. The briskets were the first thing to go at the party. Got lots of compliments.
What's the larget brisket any of you have gotten in the WSM? Is it okay to stack briskets on top of each other? If that works then I may do this same cook in a few weeks for another party, except all at once.
I bought 4 large packer briskets, the biggest one was 14.8 lbs and the smallest one was 11.6 lbs. There was no way I was going to be able to squeeze all this meat in on one cook. On Friday morning at 8:30 AM I started the smaller briskets figuring I could finish them before bed and get the large ones on for an overnighter.
As planned the two smaller briskets came off the WSM at 9:30. I light a new chimney of charcoal dumped it in the ring and shoehorned the 13 lb and 14.8 lb brisket into the cooker. The WSM performed amazingly the whole time.
At 2:00 PM the next day the cook was over and I put the last two briskets in the ice chest. The briskets that I had done the previous day where in the fridge so I put them in a 200 degree oven still wrapped in foil. I brought them up to temp and put them in the ice chest as well.
The all turned out great. One was a little bit dry but I just mixed it in with the other meat figuring that people would get a mixture and not notice as much. The briskets were the first thing to go at the party. Got lots of compliments.
What's the larget brisket any of you have gotten in the WSM? Is it okay to stack briskets on top of each other? If that works then I may do this same cook in a few weeks for another party, except all at once.