A question about time on the wsm if adding more meat along the smoke run...


 
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Dennis Lundin

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Hi all!
I have a question about the timeline when doing a smoke run on the wsm.

I having a party in a few weeks. And my plan is to make some kind of briskett. Now these can take up to 10 hours or so. My question is, does the time to make something in the wsm take longer if you add more stuff into it?

Say I add a briskett, then when it has like 5-6 hours left I put some ribs in there. How does that effect the cookingtime?
 
What temps do you plan to be cooking with?
Full spares take 5-6 hrs at 230-240.
The additional meat won't affect your brisket cook.
I would put them on the bottom rack, not sure I'd want pork fat dripping on my brisket.
You would want to throw another piece or two of smoke wood on, and expect a temp spike.
 
I have a very similar question. I have smoked pork butt several times and it turned out good. Each time it was close to 30lbs. and smoked for 17hrs. Now we have a party coming up and I will be smoking closer to 60lbs. Do I need to add time for more meat? Each butt is close to 10lbs each and I will be using both racks for the first time. Using WSM 22"...
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My guess is that it might mean more charcoal, but shouldn't make much difference in time. Follow my reasoning: As long as the food is surrounded by air of a certain temperature, it doesn't matter how much food there is. The smoker will have to burn charcoal faster to keep the temperature at that level since there's a much bigger heat sink due to more cold meat.
 
Thanks Martin, thats what I was thinking. Half of the meat is picnic cut, the other half is regular butt. Would you put the picnic (fattier)on top to drip on the bottom leaner cuts?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dennis Lundin:
...briskett. Now these can take up to 10 hours or so. My question is, does the time to make something in the wsm take longer if you add more stuff into it?
Say I add a briskett, then when it has like 5-6 hours left I put some ribs in there. How does that effect the cookingtime? </div></BLOCKQUOTE>

Dennis, be warned...the rule of thumb for briskets is 1hr/lb. cooking at 250, plus a couple hours to rest it for optimum tenderness. However, that's with whole briskets, and small (partial) brisket flats CAN take much longer.

Anyway, getting back you YOUR queastion since you're the OP
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....If you add cold meat to the cooker, (such as a couple slabs of ribs on the bottom rack halfway through a brisket cook), that's about like pouring cold water in the pan, and yes, you'll get a dip in temperatures. This is all relative to how long you take with it since the charcoal will get much hotter when the lid is off in the loading process, and you might not see much difference if you're inclined to let meat sit out a while before cooking. You simply make adjustments...like not having just added water to the pan right before adding ribs, use vents, etc.

Good luck with it, and remember that ribs don't need that much smoke.
 
I do apologize if I was rude. I am sorry. I really thought my questions was close related, but now I see that maybe they were not. I was trying to not start another thread with a similar subject line. Thank you for patience. Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Martin S:
My guess is that it might mean more charcoal, but shouldn't make much difference in time. Follow my reasoning: As long as the food is surrounded by air of a certain temperature, it doesn't matter how much food there is. The smoker will have to burn charcoal faster to keep the temperature at that level since there's a much bigger heat sink due to more cold meat. </div></BLOCKQUOTE>

Gary, I don't think you were rude, the question was at least related (my opinion). Hopefully anyone interested in one would also be interested in the other and the OP did get good responses. But yeah, ideally we don't want to hijack a thread.

Having said that, I don't agre with Martin because each piece of meat can't be evaluated independently. What you are heating is MASS. If you double the mass, you will increase the amount of time needed. It won't be even close to twice as long (at least I don't think so -- haven't run the equations
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), but it will be longer. I'd plan for at least 2 - 3 hours with your cook.

So as Dave said, yes, adding cold meat to an ongoing cook will increase the total time needed as will increasing the amount of meat that you start with. To say nothing of the "lid off" time.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Gill:
I do apologize if I was rude. I am sorry. I really thought my questions was close related, but now I see that maybe they were not. I was trying to not start another thread with a similar subject line. Thank you for patience. Gary </div></BLOCKQUOTE>

Gary, relax. The word "rude" did NOT come to mind, and besides, hijacking is not a capital offense
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...So the penalty is usually only a good-natured ribbing from someone that means no harm...hence the gremlins.
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I kind of think they're there to help keep the discussion light-hearted and good-natured...So if a wiseguy like me uses 'em, that's a cue to not take it too seriously. It's all in good fun, and I hope you're having a fun weekend!
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Regarding your big party, 60 pounds isn't that big a deal on the big wsm. If using water in the pan, start off with as much boiling as practical, and be careful. Also, nobody brags about a smoke ring on pork butts, so if it was me, I'd go ahead and let 'em sit out for a while, say an hour and a half or so, to lose their chill a little. It's the "getting up to temp" that can take a while on big cooks. After that, you're good, and I wouldn't worry with rotating, either. Just bbq in the neighborhood of 250, and you're good.
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Ok. Well i think it might be my first overnighter. I will have 10kg of pork and about 8kg of ribs. So i think 10-13 hours for the pork and 7-8 for the ribs. Party is at 4 in the afternoon. So if i fire up the wsm at midnight the day before i should be safe.
 
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