Hello All,
I was planning on smoking the following starting Friday night around 6:00 PM, and I have a couple questions.
2 8 lbs. Pork Butts
1 17 - 18 lbs. Brisket
1 20 lbs. Chuck Roll
I'm planning on using the soup can method to add a third grate between the top and bottom grate and haven't yet bought the meat.
My Questions
#1 Think I'll be able to get all that meat on the WSM using the soup can method?
#2 If so, what do you think of the following meat order? Bottom = Butts, Middle = Brisket, Top = Chuck Roll
#3 Is it OK for the brisket to be touching the butts and chuck roll?
#4 Is it OK if the brisket is touching the sides of the WSM?
#5 Any ideas on cooking time? I'm thinking at least 24 hours.
Thanks for any help you can offer!
John
I was planning on smoking the following starting Friday night around 6:00 PM, and I have a couple questions.
2 8 lbs. Pork Butts
1 17 - 18 lbs. Brisket
1 20 lbs. Chuck Roll
I'm planning on using the soup can method to add a third grate between the top and bottom grate and haven't yet bought the meat.
My Questions
#1 Think I'll be able to get all that meat on the WSM using the soup can method?
#2 If so, what do you think of the following meat order? Bottom = Butts, Middle = Brisket, Top = Chuck Roll
#3 Is it OK for the brisket to be touching the butts and chuck roll?
#4 Is it OK if the brisket is touching the sides of the WSM?
#5 Any ideas on cooking time? I'm thinking at least 24 hours.
Thanks for any help you can offer!
John