Charcoal needed for long brisket smoke?


 
W

Warwick B (Waz)

TVWBB Member
Hi guys,

I'm trying my first brisket smoke this weekend using the Minion method. I've done beef and pork ribs before (VWB standard method) and had great results so now its time to try the LONG smoke. I'll be following the trimming, rub and basting instructions from here on the site but my question is how much blue-bag K will I need to keep it running for 15 hours or more? Will a full flat ring of unlit K and 20 lit charcoals be enough? ... or too much? I have the stock 2010 22" WSM. I'd appreciate any feedback or suggestions you can offer.

Thanks,
Warwick
 
Well I just went over the "Midnight Cook" and realize that the answer to my charcoal requirement question is there
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I was reading all the prep articles and hadn't looked at that one. But if you have any other suggestions/warnings for me I'd appreciate it.

Thanks,
Warwick
 
Waz, mound that charcoal as high as you can get it in the ring.20 coals is plenty to get her going in this weather.
 
Mix in some post oak chunks and your brisket might taste just like it came off one of those behometh Texas-sized smokers! I was at "Jeff's Backyard down in San Antonio a while back and noticed he didn't even has a little wsm. He did have the big one like you, though! He had the big 26.75" OTG, too, along with a bunch of 1/4 inch plate steel Texan built offsets. I was droolin', but my wife wasn't worried since we had flown.

Seriously though, I'd be sure to tap the legs real good with something to get any ash buildup to fall through before you hit the sack.

Good luck!
Dave
 
Hey guys, thanks for the confirmation and other good advice
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To TravisH: No I'm not sure it'll take 15 hours and I don't even have the brisket in hand yet
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I was just guessing the cook time to see how much charcoal you guys would suggest for that long of a cook. I'll be looking at Costco today for the brisket and will try to get something in the 10-12 lb range that will trim to about 8-10 lbs I guess. At the rule of thumb 1.5 hours per lb that would be 12 - 15 hours wouldn't it?

To Dave Russell: I actually have some mesquite chunks I'm going to try.

Thanks,
Waz
 
Normally I cook with Lump but a few weeks back needed to do an overnight cook & decided to attempt the Minion Method & use Kingsford for the first time. I pretty much followed what the board said "20-25 in the upside down chimney & a full ring with wood mixed in the pile". My 22" Weber lasted about 18 hrs. with a constant temp of 210-230. It was a thing of beauty. Good luck.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Warwick B (Waz):
Hey guys, thanks for the confirmation and other good advice
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To TravisH: No I'm not sure it'll take 15 hours and I don't even have the brisket in hand yet
icon_razz.gif
I was just guessing the cook time to see how much charcoal you guys would suggest for that long of a cook. I'll be looking at Costco today for the brisket and will try to get something in the 10-12 lb range that will trim to about 8-10 lbs I guess. At the rule of thumb 1.5 hours per lb that would be 12 - 15 hours wouldn't it?

To Dave Russell: I actually have some mesquite chunks I'm going to try. </div></BLOCKQUOTE>
For a well-trimmed brisket, it should be closer to 1 hour per lb. I've also started using slightly higher temps and am pleased with the results as well as the reduced time.


Oh, and don't mind Dave, he's from Denver, and you know how thin the air is up there.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
Try to withstand all your fellow Texans' recommendation of mesquite smoke wood! </div></BLOCKQUOTE>

The only Texans that recommend mesquite are the ones that don't have access to hill country oak like they have in the bbq belt. No mesquite used there, and everyone knows that's where the best Texas bbq is.
 
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