RichPB (richlife)
TVWBB Wizard
Hey, folks. I'm a relative newbie and have been away from the Bullet for a while (it's been a rather incredible summer!). Tomorrow I'll be smoking my 2nd and 3rd briskets at the same time for my family and my daughter's in-laws with my 18.5" WSM and could really use any tips.
My first brisket (about 2 months ago) was a 10 pounder and turned out to be the best and most succulent piece of beef I've ever had
. So I got brave and invited the whole extended family over to celebrate my mother's 87th b-day.
Here I sit with 2 (TWO!) 10 lb. briskets and I'd really like to get it right again. These are both quite a bit longer than that first one (about 22" long) so I also have to FIT them. Any ideas on how to best do that?
Also, that first 10 lb. brisket took about 10 hours between 225 and 250*. I'm thinking two could take a little longer, but still should take 10 - 12 hours. Is that about right? I'll cook with a probe but still want an idea of time.
This will be the first time I've had the same cut of meat on both levels of the WSM. I'm thinking the top may cook a little faster and will probe the bottom (I can use an instant read for the top). Do you think that's right?
I plan to bend, fold and mutilate each brisket into a pan so they'll fit within the WSM. I'll loosely cover with foil after they reach 160+. Then put in a large cooler (warmer) for an hour or more prior to serving. Thoughts on this would also be appreciated.
Oh yeah -- I'll also be tossing in a few pounds of wings before I finish and grilling veggies (on my Genesis) for a well-rounded meal (with the beer). Thanks, Rich
My first brisket (about 2 months ago) was a 10 pounder and turned out to be the best and most succulent piece of beef I've ever had
Here I sit with 2 (TWO!) 10 lb. briskets and I'd really like to get it right again. These are both quite a bit longer than that first one (about 22" long) so I also have to FIT them. Any ideas on how to best do that?
Also, that first 10 lb. brisket took about 10 hours between 225 and 250*. I'm thinking two could take a little longer, but still should take 10 - 12 hours. Is that about right? I'll cook with a probe but still want an idea of time.
This will be the first time I've had the same cut of meat on both levels of the WSM. I'm thinking the top may cook a little faster and will probe the bottom (I can use an instant read for the top). Do you think that's right?
I plan to bend, fold and mutilate each brisket into a pan so they'll fit within the WSM. I'll loosely cover with foil after they reach 160+. Then put in a large cooler (warmer) for an hour or more prior to serving. Thoughts on this would also be appreciated.
Oh yeah -- I'll also be tossing in a few pounds of wings before I finish and grilling veggies (on my Genesis) for a well-rounded meal (with the beer). Thanks, Rich
