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Guest
Guest
I'll be putting together my first WSM tonight, and I have an ET-73 thermometer. I plan to experiment with my friends this weekend. Against advice from those who know far more about this than I do, I plan to cook a brisket and some ribs, of course following all the advice on this site, including the Minion method for the fire. I'll start with a couple of questions:
1. Am I really crazy and should I do something easier and safer the first time? I can be persuaded. If you really think so, I'd appreciate suggestions of what would be easier and safer, taking into consideration that I have many years of indirect cooking with Weber kettles and really don't want to cook something I could have cooked just as well in a kettle.
2. If I do the brisket and ribs, what do I do about the cooking time difference? Put the brisket on the bottom rack and add the ribs to the top later? Cook the brisket first, allowing time afterward to cook the ribs? If so, how best to keep the brisket? In foil in a 170 degree oven?
Well, you get the idea...
Thanks,
Mick Ruthven
1. Am I really crazy and should I do something easier and safer the first time? I can be persuaded. If you really think so, I'd appreciate suggestions of what would be easier and safer, taking into consideration that I have many years of indirect cooking with Weber kettles and really don't want to cook something I could have cooked just as well in a kettle.
2. If I do the brisket and ribs, what do I do about the cooking time difference? Put the brisket on the bottom rack and add the ribs to the top later? Cook the brisket first, allowing time afterward to cook the ribs? If so, how best to keep the brisket? In foil in a 170 degree oven?
Well, you get the idea...
Thanks,
Mick Ruthven