Planning a cook for August


 
Frank Mahovlich

Frank Mahovlich

TVWBB Member
I need to start formulating a plan for a cook next month. Not sure on the exact number of people, but that's okay. I have a WSM 22". I need a plan to cook a large brisket along with probably six racks of spare ribs. Figuring on injecting the brisket and cooking it on the top rack overnight. Will then be doing 3-2-1 spare ribs probably using both racks.

I will be doing the brisket on the top rack overnight, and then putting the ribs on later in the morning when the brisket comes off. Question becomes, what is the best way to keep the brisket warm for the duration of the rib cook without having the brisket come out cold and dry?

Any hints for cooking a large brisket and 6 racks of spare ribs on a WSM 22" and having them ready to eat at relatively the same time would be most helpful.

Thanks in advance,
FM
 
Frank, I've had good results wrapping my meat - be they cooked butts and/or briskets - in a double-layer of foil, then wrapped in an old towel, and finally, placed in a cooler...it/they has/have kept perfectly for me for 3 + hours...as far as the timing you're asking for, I've not had previous experience with that particular problem.

Regards,

Rooster
 
Frank, If you put the ribs on the WSM after the brisket comes off you are looking at 5 hours +/- with the brisket resting in the cooler. Personally I dont like to let mine rest more then 3 hours. I dont normally do this but I might suggest pulling the brisket off the WSM just after the stall, wrapping it and finishing in the oven. You can then get the ribs started on the WSM. They might finish around the same time, give or take.
 
Frank,

I have an 18.5" WSM and bought it way before the 22.5 was available. We've learned how to add a third rack for the cook and I've used it with good results. I particularly like it for mixing ribs with brisket as when you put the brisket on the bottom the drippings from the ribs baste the brisket during the later stages of the cook.

If you're interested in knowing more - since this may help you with figuring out how to handle your brisket toward the end of your cook -- let me know and I'll post up and see if I can find my old photos.
 
Can't find my old pictures.

Basically what you want to do is:

- Take 6 bricks.
- Wrap them in aluminum foil.
- Put the brisket on the bottom rack.
- Fit 3 of your bricks around the brisket.
- Put your second rack on top of the bricks and make sure you clear your brisket.
- Start your brisket cook.
- When the time's right put your first layer of ribs and bricks on the second rack.
- put on your 3rd grate and put on your final layer of ribs.


Where this can get tricky is if you plan to foil your brisket -- which is inconveniently located in the bottom of the cooker. I've done this. But if you plan to give it a try it pays to have goggles and a helper to grab the bricks , ribs and racks as you disassemble - reassemble. It's not hard. Just need to work fast.
 
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