PeterD
TVWBB Super Fan
Hi all,
Next weekend we're having a party for about 35 to 40 folks (mostly adults but maybe 1 or 2 younger teenagers). In addition to early-afternoon burgers and hotdogs on the grill we're doing our usual MeatGasm, consisting of a deep-fried turkey, pulled pork and brisket.
This is my first time doing pork and brisket on the smoker together. For previous years I did 10 racks of baby-backs instead.
We're planning for dinner to be served between 5 and 6pm. What do you suggest I should do for timing of these? Ideally I'd like everything to be done 1-2 hours beforehand. The whole "taking everything out of the smoker" ooohing and aaahing is part of the party fun, so I don't want to do it all beforehand.
I'm using an 18" WSM with a Stoker and Comp-K for fuel. When should I put each item on so both will be done around the same time? I'm planning to do a 12-13# packer and a couple of 8 to 9# butts. Could three butts fit on the lower-grate of the 18" WSM? In fact, should I put the butts on the lower or upper grate? I want the brisket to be the star of the show.
Thanks in advance.
Next weekend we're having a party for about 35 to 40 folks (mostly adults but maybe 1 or 2 younger teenagers). In addition to early-afternoon burgers and hotdogs on the grill we're doing our usual MeatGasm, consisting of a deep-fried turkey, pulled pork and brisket.
This is my first time doing pork and brisket on the smoker together. For previous years I did 10 racks of baby-backs instead.
We're planning for dinner to be served between 5 and 6pm. What do you suggest I should do for timing of these? Ideally I'd like everything to be done 1-2 hours beforehand. The whole "taking everything out of the smoker" ooohing and aaahing is part of the party fun, so I don't want to do it all beforehand.
I'm using an 18" WSM with a Stoker and Comp-K for fuel. When should I put each item on so both will be done around the same time? I'm planning to do a 12-13# packer and a couple of 8 to 9# butts. Could three butts fit on the lower-grate of the 18" WSM? In fact, should I put the butts on the lower or upper grate? I want the brisket to be the star of the show.
Thanks in advance.