Darrell_K
New member
This weekend I'm planning on smoking a 17lb brisket and 2 4lb chuck rolls. I am going to cook them low and slow. This is my first time cooking different cuts so different in weight.
Which meat should go on top?
Should I start them at the same time?
If the brisket goes on the bottom what do you recommend I do since the brisket is bigger than the grate. I don't think I want it to touch the sides of the WSM.
Anything else?
Again many thanks!
Which meat should go on top?
Should I start them at the same time?
If the brisket goes on the bottom what do you recommend I do since the brisket is bigger than the grate. I don't think I want it to touch the sides of the WSM.
Anything else?
Again many thanks!