Tomorrow I am cooking a 7 lb Brisket flat and 3 racks of baby back ribs in one cook on the 22.5 WSM. I have foiled my water pan and I am ready to prepare my meat. I am interested in how the great cooks here on this forum would tackle this cook. Times, temp and meat placement on upper and lower racks please. Dinner is at 4 PM.
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Brisket and Ribs on one cook
- Thread starter S Hoffman
- Start date
R. Hanson ("Rondo")
TVWBB Pro
"S", I've done this a few times in my 22"WSM,
...here's what worked for me: 2 gals boilin H2O in the pan, weber dome therm about 225-230*, brisket on the bottom rack & the BBs on the top....check the ribs for doneness @ 3hrs+45mins, remove them when they are done and remove the brisket when it's 160-170* internal, double foil w/ apple juice and finish in 350* oven
...easy peasy
Brisket will take about 6 hrs this way and BBs approx 4hrs+15mins
Clark Deutscher
TVWBB All-Star
What Rondo said will definately work and turn out awesome! I would do it a little different myself though.
I would toss on the brisket, let the WSM get up to about 325. Foil two hours later. I would then toss on the baby backs on the bottom rack, keeping the smoker around the 325 range. The brisket will be ready in about two hours, although check a little sooner. The BB'S will take a little longer than that but the brisket could rest in the mean time and they would both be ready to eat around the same time. I would personally foil the ribs about an hour in but no need too.
Just another approach. Either would work though!
Clark
I would toss on the brisket, let the WSM get up to about 325. Foil two hours later. I would then toss on the baby backs on the bottom rack, keeping the smoker around the 325 range. The brisket will be ready in about two hours, although check a little sooner. The BB'S will take a little longer than that but the brisket could rest in the mean time and they would both be ready to eat around the same time. I would personally foil the ribs about an hour in but no need too.
Just another approach. Either would work though!
Clark
Thanks for the great advice! Since I am new to the wsm (22.5 purchased in Jan 2010), it’s good to hear how others would tackle this cook.
Here is what I did; my wsm was up to about 275 around 9 am. I put the brisket on the top rack and let it go until around 1pm. Brisket was about 149 degrees. I put it in a foil pan and moped it, also I put the 3 baby backs on the bottom grate, not foiled and not in a rib rack. I read here that Harry Soo said the bottom rack was about 10 degrees hotter than the top rack so I took the wsm up to about 300 degrees. Around 2:30pm, I took the baby backs off and coated them with Parkey and Tiger Sauce, I foiled them tight and put them back on the bottom rack, I moped the brisket and foiled the top of the pan. Brisket was about 170 degrees. At 3:30pm, Brisket was 190 degrees and I took all of the meat off the wsm to let them rest for a 4pm dinner.
For years I have been BBQ’ing on my performer and even though I have been able to produce very good BBQ, the ease the wsm was able to hold the temp was truly a pleasure to cook on. I have been struggling since I bought the wsm, until I read here NOT to put water in the pan. Once I did this and just foiled the pan with an air space, everything just fell into place.
Steve
Here is what I did; my wsm was up to about 275 around 9 am. I put the brisket on the top rack and let it go until around 1pm. Brisket was about 149 degrees. I put it in a foil pan and moped it, also I put the 3 baby backs on the bottom grate, not foiled and not in a rib rack. I read here that Harry Soo said the bottom rack was about 10 degrees hotter than the top rack so I took the wsm up to about 300 degrees. Around 2:30pm, I took the baby backs off and coated them with Parkey and Tiger Sauce, I foiled them tight and put them back on the bottom rack, I moped the brisket and foiled the top of the pan. Brisket was about 170 degrees. At 3:30pm, Brisket was 190 degrees and I took all of the meat off the wsm to let them rest for a 4pm dinner.
For years I have been BBQ’ing on my performer and even though I have been able to produce very good BBQ, the ease the wsm was able to hold the temp was truly a pleasure to cook on. I have been struggling since I bought the wsm, until I read here NOT to put water in the pan. Once I did this and just foiled the pan with an air space, everything just fell into place.
Steve