Questions about High Heat Method


 
A

Anthony Bass

TVWBB Member
Hello all. I will be cooking for my mother's 88th birthday Easter weekend and I plan on doing a couple of butts, a full packer brisket, ribs, chicken halves and whatever else finds its way onto the smoker. I will be using a WSM 22.5 along with 2 Chargriller Smoking Pros. Just wondering if anyone does high heat briskets and butts at the same time on a WSM. If so, any details would be greatly appreciated.
 
You bet. Just start the cooker up, minion method, and slowly bring it up in temperature, ramping off at about 350. I would cook the brisket on the top racka and the butts on the bottom. Foil the brisket when you get the color you're looking for between 2 and 2.5 hours. Foil the butts when they hit about 160 internal give or take. Take it all off when they are tender. Depending on the size the brisket will probably be done first. Squeeze your chicken around wherever it will fit.

Have fun!

Clark
 
Thanks Clark, that is what I was hoping to hear. I plan to probably do the chicken and ribs on the Chargrillers but really wanted to do the butts and brisket on the WSM. I think my day just got a little shorter.
 
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