ok.. had a party for 85 on Sunday... made 6 pork butts, 2 briskets, and 10lbs of wings...
the briskets were a huge hit.. and they're not something I do regularly... I don't believe they were full packer briskets.. even though they were in cryo.. they were thinner, and smaller at about 8 lbs.. and very little point.. Wife picked them up and the butcher said they don't get "full" packers..
regardless... I had 6 butts on 1 WSM. I did the wings on the grill and tossed them w/Buffalo sauce. but I was able to only fit 2 briskets on my 2nd WSM, one on each rack..
so.. what I ask of you ... any ideas on putting more brisket on a single WSM..
My ideas already are:
1) just buy trimmed flats and cook vertically with either a rib rack or skewered together. maybe get 4-6 flats at a time.
2) cook 2 a day early, and another 2 to be ready the day of the event.
Any others??? Thanks in advance.
the briskets were a huge hit.. and they're not something I do regularly... I don't believe they were full packer briskets.. even though they were in cryo.. they were thinner, and smaller at about 8 lbs.. and very little point.. Wife picked them up and the butcher said they don't get "full" packers..
regardless... I had 6 butts on 1 WSM. I did the wings on the grill and tossed them w/Buffalo sauce. but I was able to only fit 2 briskets on my 2nd WSM, one on each rack..
so.. what I ask of you ... any ideas on putting more brisket on a single WSM..
My ideas already are:
1) just buy trimmed flats and cook vertically with either a rib rack or skewered together. maybe get 4-6 flats at a time.
2) cook 2 a day early, and another 2 to be ready the day of the event.
Any others??? Thanks in advance.