Cooking for about 30 hours


 
J Hasselberger

J Hasselberger

TVWBB All-Star
I'm cooking ribs, chicken and brisket for a big party tomorrow. I'll be cooking everything sequentially. I put the ribs on at 8:30 this morning and they were done at 12:30. I have a few chickens in there now and expect them to be done at around 5:30. The briskets will likely go on at around 9:00 so that they're done at around noon tomorrow.

Should I keep the fire going between the chicken and briskets, or just let it cool down and start all over?

I'm concerned that there will be too much ash buildup to keep fueling the fire for almost 30 hours.

Any suggestions?
 
Wow that a long time to cook. I'm guessing the brisket will go on and at some point you will be sleeping yes? Assuming that is the case, I'd start over again MM for the brisket because having the hot coals on the bottom and pouring a lot more in for overnight might cause a temp spike.
 
I sure hope to sleep
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I can usually get the WSM to settle in at about 245 at the lid for a good solid 8 hours, if I start from scratch. I never tried to extend a single session this long and I'm just wondering if I should just punt -- cool everything down; empty the coals and ash and just start a new session.

I think I'm leaning that way.
 
J,here's a thought. When you take the chickens off,shut all the vents down. This should smother the fire. When you get ready to fire it up again,CAREFULLY dump any ash into a metal receptacle (safety first!). Then start a new fire with the MM. There may be a little fire going from before,but watch your temps and adjust your vents,and you should be good to go. Let us know how it turns out!
 
I would personally start over with the brisket, especially since it's overnight. If you're using Kingsford, I would think the ash would be touching the water bowl after 30 hours
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Seriously though, I second Phil's suggestion, just don't dump any ash or coals in the trash or anything flammable.
 
Would suggest shutting the vents down and restarting. Did a 48 hour cook last weekend, 130lbs of butt plus some sides (beans then potatoes) and cleaned out the ash after each round of butts (3 rounds). Used Kingsford and the ash build-up after each round was required.
 
Thanks to all of you for the consensus. I shut 'er down after the chickens (5:30EDT) and it's getting cooler already. If it wasn't for the ash issue, I'd be tempted to keep it going just for the **** of it.

We had a little rain on and off today, but the temp of the cooker never varied more than about 10 degrees.

I'm figuring about 14 hours for a 9.25 pound brisket, I have a 5.5 pound flat as well. I'm thinking of starting the big guy on the top rack at around 10 tonite and putting the little one on the bottom at about 1 a.m. I'll flip racks early in the morning, watch Formula One qualifying and then start measuring temps. We'll eat at around 3 tomorrow afternoon, so I'll foil the done briskets, wrap them in towels and put them in a cooler.

My best brisket results have been no foil during the cook, flip about halfway through, spritz with apple juice, the flip and spritz again about halfway through the rest of the cook. Rough target temp is about 190 with tenderness making the final call.

Thanks again.
Jeff
 
Large brisket (9.25lbs) went on at around 10:00 last night and came off at 11:45.Temp was around 188 and it was tender all over. The smaller one went on at 1:00a and came off at noon. Temp was 185 and it was tender all over.

Lit another 25 briquettes with a chunk of apple wood at 12:30 and dumped it in the chamber. Only about 20 half-expired briquettes left. Put 5 lbs of fresh kielbasa from Czerw's in Philly at 1:00p. Should be done in just over an hour.

25 guests coming for college graduation party at 2:00. I started drinking an hour ago.

I'll let you know how it all came out.
 
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