High temp question

[Vincent C]

I'm doing a couple of comps over the summer and had been planning on doing my brisket and Boston butts low and slow together on my one wsm 22.5". I’m planning on using cherry wood as I've found it complements both brisket and butt nicely.

I was planning on doing my chicken and ribs on my two Brinkman 18"

At home I've had some amazing low and slow briskets but I noticed at my first comp last year that a lot of teams did a high heat (and needless to say: my low slow brisket wasn't up to the last few I had made at home).

Recently, I've been contemplating doing a high heat brisket but still plan on doing my butts low and slow.

I'm doing a practice cook this Friday using my 22.5" for my Brisket and butts (at the same time) at a buddy’s birthday party. I’m starting Thursday night at 9pm and aiming to be done Saturday around 5pm (just like for my first comp)

I might buy a second wsm (18.5) but the costs may be prohibitive.

Any suggestions on how to cook my butts and brisket on one 22.5” wsm, doing the briskets at high heat and my butts low and slow it? (I've even considered starting the butts on my WSM and then transferring to an already going brinkman). But I'm sure you guys have some better advice for me.

 

[Vincent C]

Anyone?

Might do a test run tonight, otherwise going to do one in the future weeks.

 

[K Kruger]

I'd do the butts first, pull to wrap and rest then ctank the heat for the brisket.

 

[Mike R. (Heyworth)]

I'm with Kevin on this one. A 4 hour rest on the butts would be nice, and that's the window of time you need for a high heat brisket. Even the biggest packers will only go another ~20 mins in a high heat cook. Last weekend I did 4 butts in an overnighter and then two briskets high heat, and we ate at 5:00, with the briskets getting maybe an hour of rest, mostly just because I got to yappin' with everyone. For your high heat cook, after a long butt cook, you will likely have to start over on the coals because of ash accumulation (I have an 18.5 so in your big dog you actually will probably be fine), so, nevermind! Dump some unlit on your existing coals and let them get going a bit, re-assemble, add meat, and let 'er rip. 4 hours later, delicious brisket.