Brisket Question

[Jeff S.]

Has anyone ever done 3 briskets at once in the WSM?
I have 3 in there now, been going for almost 14.0 hours now, and the temp is ranging between 157 to 165 from brisket to brisket.
Got a full chimney going now to keep the heat up as its down to around 205 with all vents open, and fuel is running low.
I must say its been quite a job keeping the heat up to 250 with all this meat in there.
All 3 combined total over 37.0 lbs.
Any advise would be appreciated.
Course I know it goes without saying,,,, theyre done when theyre done.
Thanks

 

[Jeff S.]

With the fresh chimney of coals, the heat is back up to 250 /infopop/emoticons/icon_smile.gif
Guess I will just ride this one out.

 

[Matty Tee]

Keep us posted!

 

[Larry Wolfe]

Jeff,
How did you fit 3 10+lb briskets on the WSM? Did you add the third grate? You are going to make a bunch of people happy! Briskets have turned into my, my family, the neighbors and co-workers favorite meat here lately! Forgot to mention the dogs favorite too!! Good luck, let us know how they turn out!

 

[Jeff S.]

I added a 3rd grate using the soup can idea.
Found on the Increasing Cooking Capacity section of this site.
I had to foil the ends of them until they shrunk enough to fit in there without touching the sides of the cooker.
All in all, took a total of 19.5 hours to cook, and I still pulled them off a little early, but Ive got things to do...
Their resting happily in my cooler now /infopop/emoticons/icon_smile.gif