Oi Vey! Mix & match

[Michael G. (Canada Mike)]

So, I am making an 11 lb brisket for second night seder. I'll start it, minion method, Wednesday night, and have it ready in time. BUT, my son has begged me to make him a pork butt all his own. So, I'll have a nice brisket brisket on the top shelf with, oi vey, pork underneath it. Obviously, you can tell I'm not very observant, but this is a real tickle to me.

I figure, hey, so long as the pork isn't dripping onto the brisket, that's kosher enough for me.

Best wishes for Easter and Passover,


Canada Mike

 

[Paul H]

Mike, as long as both your grates have been "kosherized" you should be in good shape

 

[Michael G. (Canada Mike)]

All is moot. The brisket, over 11 pounds, is so large that I am splitting it in two and using both levels. The brisket pushed out the pork!

Mike

 

[Doug D]

Tip for next 11 pound brisket: "Shoe-horn" it between the upper grate handles. It will shrink as it cooks. During the early part of the cook, you can also put foil under the ends to keep the parts at the outside edges from drying out in the heat rising around the perimeter of the grate.

 

[Larry D.]

Doesn't this give you an excuse to buy a second WSM? One for pork, one for all other?

 

[Michael G. (Canada Mike)]

The shoehorn idea is a good one - I'll remember it. But getting a second WSM - hmm, that's real kewl!