I would like to test the capacity, range, and performance of my new WSM 22.5. I was a former 18" owner and cooked/competed with the WSM over a 10 year period, but typically focused on one meat (two at the max). I'm hosting a cook out for my neighbors on Friday and plan on smoking an 8-10# brisket, 3 racks of spares, a 4# butt, and a few sausages. My party starts at 6pm on Friday, so need to work backwards in staggering when meats go on the fire. How reasonable can this be pulled off, or am I setting up a recipe for disaster? I have yet to buy any meat. Here's my plan:
1. Brisket and pork butt goes on fire by 6am. Minion method, KBB, 2 chunks of oak, foiled empty water pan, and a small aluminum cake pan filled with hot water on the top grate. Brisket will sit on the top grate, pork butt underneath with a monitored temp range of 250-275F.
2. I plan on wrapping the brisket in butcher paper around noon based on exterior color and bark formation. At this time, the ribs will be placed on the top grate and the brisket goes underneath with the pork butt. I would like to lay the ribs flat rather than using a rib rack.
3. I plan on cooking the ribs with a 3.5/1.5/1 method which is why they are going up top; I know I will have to open the cooker twice to fiddle with them. My crowd likes ribs more tender than I do.
4. Sausages will go on top grate around 4pm.
5. As long as I can maintain a constant heat, I would assume the brisket will be probe tender and near 203F internal by 5pm (11 hours). I know the brisket needs to rest. Since we won't begin eating as soon as people arrive, will a 1-2 hour rest on the carving board be sufficient? Or do I need to place in oven at 170F still wrapped? Wrapping and resting in a cooler is not an option.
Pork butts, ribs, and sausage are not my worries...its that brisket. Am I giving myself enough time for all meats to cook considering I will have over 20# cooking? In my old 18" WSM I'd say no way, but I would expect the newer, larger, better sealed WSM to perform accordingly. I really don't want to start in the middle of the night as I will be attending my daughter's preschool graduation that Friday morning -- the timing will be off.
Please feel free to critique my plan or offer advice.
*edit to add* I bought a 9# flat from Costco as it was the largest hunk o flat they carried. Now that I don't have to deal with the point, and its been minimally trimmed, I'm thinking 11 hours should be plenty.
1. Brisket and pork butt goes on fire by 6am. Minion method, KBB, 2 chunks of oak, foiled empty water pan, and a small aluminum cake pan filled with hot water on the top grate. Brisket will sit on the top grate, pork butt underneath with a monitored temp range of 250-275F.
2. I plan on wrapping the brisket in butcher paper around noon based on exterior color and bark formation. At this time, the ribs will be placed on the top grate and the brisket goes underneath with the pork butt. I would like to lay the ribs flat rather than using a rib rack.
3. I plan on cooking the ribs with a 3.5/1.5/1 method which is why they are going up top; I know I will have to open the cooker twice to fiddle with them. My crowd likes ribs more tender than I do.
4. Sausages will go on top grate around 4pm.
5. As long as I can maintain a constant heat, I would assume the brisket will be probe tender and near 203F internal by 5pm (11 hours). I know the brisket needs to rest. Since we won't begin eating as soon as people arrive, will a 1-2 hour rest on the carving board be sufficient? Or do I need to place in oven at 170F still wrapped? Wrapping and resting in a cooler is not an option.
Pork butts, ribs, and sausage are not my worries...its that brisket. Am I giving myself enough time for all meats to cook considering I will have over 20# cooking? In my old 18" WSM I'd say no way, but I would expect the newer, larger, better sealed WSM to perform accordingly. I really don't want to start in the middle of the night as I will be attending my daughter's preschool graduation that Friday morning -- the timing will be off.
Please feel free to critique my plan or offer advice.
*edit to add* I bought a 9# flat from Costco as it was the largest hunk o flat they carried. Now that I don't have to deal with the point, and its been minimally trimmed, I'm thinking 11 hours should be plenty.
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