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Easter Brisket


 
I

Ian

New member
I plan on cooking a full brisket and about an 8lb butt for Easter. My plan is to put them on Sat. morning and have them off Sat. night so I can get my 22" WSM ready for early morning ribs, chicken and ABT's. Once I pull the butt and brisket off Sat. night how long can I set the brisket foil wrapped in a cooler w/ towels and what should I do w/ with the butt? We plan on eating at about noon.

Thanks
 
I would put the butt and brisket on at 6ish Sat night, pull them off at 7 or 8ish Sun morn.

Restock the coal and put ribs on at 8-9 Sun morn.

That way all the q will be fresh!

Just my thoughts/style!
 
Glenn W, your advice is probably best but I really don't want an overnight cook. This is only my 3rd cook on my 22" WSM and for the first 2 I had trouble keeping the heat under 260. I know it should get better w/ every cook but I can't take a chance on Easter w/ all the egg decorating and other 5 year old children activities that have to be done.
Gary H. NJ - My main question is will the brisket be safe to eat after sitting for 8hrs in the cooler wrapped in foil. I can re-heat it in the morning just don't want to make anyone sick. I plan on pulling the pork Sat. night, what is the best way to make that good the next day? Thank you all for your info, I am used to a half a**'d offset and love my new WSM but need some expert help to please my 25 relatives coming over. Any help is greatly appreciated.
Thanks,
Ian
 
I would not leave in cooler for more than 5hrs.

Never had to heat up whole briskets or pp, I'm sure the pro's will chime in for ya!

Quote:This is only my 3rd cook on my 22" WSM and for the first 2 I had trouble keeping the heat under 260.

Were you using water or dry pan?

Lump or briqs?

Minion Method, if so how many lit on top of unlit?
 
Glenn W,
That is the problem I was having though my second cook was better than my first at keeping the temp down. I have heard on here it takes 3 or 4 cooks to take the shine off the inside so the heat is not bouncing all around in there like pac-man
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I was using water, briqs, minion and I think too many lit on top. This time I will try 5-10 lit from my chimney and shut all bottom vents at 180-190, then try and raise from there, I know it is easier to raise than to lower the temp.
Thanks,
Ian
 
I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get above 250 max imo.
 
Hey here is an idea, throw a big ole butt on tonight (to build up more gunk) and let her rip till morning and carry to work!
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Also doing an Easter briskett
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I'm looking at a Saturday night start, with Easter dinner expected to be around 3pm Sunday. Will likely go with a 7lb flat, so timing should work out perfect if I'm throwing on a 11pm or so. First time using Kingsford Comp (brwn bag) briquettes / minion method (I'm a lump kinda guy). I don't think using lump will allow me to sleep through the night (using Maverick ET73 w/alarm for temps).

My big dilemma now: Using Texas BBQ or Smokin Guns hot for the rub.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(I'm a lump kinda guy). I don't think using lump will allow me to sleep through the night </div></BLOCKQUOTE>

Funny stuff, I found lump is more consistent for me! Go figure
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(I'm a lump kinda guy). I don't think using lump will allow me to sleep through the night </div></BLOCKQUOTE>

Funny stuff, I found lump is more consistent for me! Go figure
icon_biggrin.gif
</div></BLOCKQUOTE>

Perhaps it's the lump I use? (Ono, which seems to be the best I can get my hands on in So Cal harbor area) Fine for day cooks when I'm home, but can't seem to get past the 4 hour mark before temp starts fluctuating.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get above 250 max imo. </div></BLOCKQUOTE>

Glen you're using lump for this? Full charcoal ring, minion method, how long do you get a consistent fire going before re-fueling or poking around?
 
Originally posted by Glenn W:
I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get above 250 max imo.

The above was from my k days in response to Ian.

I use RO lump now and I have not had to open the door to do anything for at least 10 hrs and that is rare.

If you pack the ring tight w/minion method it is a true set and forget!

After a 12-14hr cook there is still 1/3 of the original load left that is usable. I stir up to get rid of loose ash and reload, I have not removed the cc grate or ring for the last 7 cooks and there is still a lot of room in the belly of the cc pan!

I had a piece of expanded metal cut to lay on top of the original cc grate so the small pieces would not fall through.

With the foiled clay water pan set up I can keep 220-250 temps when the bottom vents are around the 15% mark give or take 5%. I can keep at 250-300 when at the 25%-50% mark and 300 to 400 when 100% open.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Originally posted by Glenn W:
I would say 15 lit would be min 25 max. With water and bottom vents no more than 25% open it would be hard to get above 250 max imo.

The above was from my k days in response to Ian.

I use RO lump now and I have not had to open the door to do anything for at least 10 hrs and that is rare.

If you pack the ring tight w/minion method it is a true set and forget!

After a 12-14hr cook there is still 1/3 of the original load left that is usable. I stir up to get rid of loose ash and reload, I have not removed the cc grate or ring for the last 7 cooks and there is still a lot of room in the belly of the cc pan!

I had a piece of expanded metal cut to lay on top of the original cc grate so the small pieces would not fall through.

With the foiled clay water pan set up I can keep 220-250 temps when the bottom vents are around the 15% mark give or take 5%. I can keep at 250-300 when at the 25%-50% mark and 300 to 400 when 100% open. </div></BLOCKQUOTE>

Good stuff Glen, thanks for that. You may have just convinced me to stick with lump for my (first) overnight. To be honest, I can't say that I've packed a full, tight charcoal ring for my last cooks. I'm sure that makes the difference.
 
Huge diff!!! Lump with air gaps or lots of fresh inlet air gets wild!

I still use k for grilling for 2 reasons.

1. Got 8 bags

2. I don't like the ash rise from lump when grease drips on it, and to get even heat it takes alot of even spreading and thickness of the pile.

K seems to not fluctuate and is easier to lay out for my syle of grilling.

Just my thoughts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Huge diff!!! Lump with air gaps or lots of fresh inlet air gets wild!

I still use k for grilling for 2 reasons.

1. Got 8 bags

2. I don't like the ash rise from lump when grease drips on it, and to get even heat it takes alot of even spreading and thickness of the pile.

K seems to not fluctuate and is easier to lay out for my syle of grilling.

Just my thoughts. </div></BLOCKQUOTE>

I've never used K before...only lump. But I do have a bag of the new comp k 100% natutral, so perhaps I'll still give it a shot.
 
K comp is some good stuff! Can be hard to find, there one day and gone the next and a little on the high side$
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
K comp is some good stuff! Can be hard to find, there one day and gone the next and a little on the high side$ </div></BLOCKQUOTE>

You're referring to the brown bag?
 
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