WSM rack


 
D

DavidSF

TVWBB Member
Hi,
After buying my WSM last winter, I'm finally going to use it to cook my first brisket Saturday or Sunday.

Question: what's the difference between using the middle rack and the top rack?

I'm going to be cooking a small brisket about 4 lbs. Should I use the top rack or the middle rack? When do I use the top rack vs. the middle rack?

thanks,
David
 
I use the top rack for all my cooks that just involve a single piece of meat or multiple pieces that fit on the top rack. Now if I'm doing up 2 butts and a pan of beans to take into the guys at work the butts go on the top rack and you got to put the pan O beans under them butts when it's time for them to go in and catch all that butt goodness.
icon_biggrin.gif
Or if your doing up a bunch of meat for a party or gathering then you need to use the lower grate to get it all to fit in there. I usually just cook for a very small crowd like 4-10 so I use the top rack for all meats since it's so much easier to get to the meat, with the exception of cooking poultry and another item. The poultry goes on the lower grate so it's juices won't drip into/onto the other item. HTH, Bryan
 
Don't forget to leave the middle rack completely out so you don't end up with two racks to clean.

Good luck with the brisket.
 
Thank you everyone. Below is a pic of the brisket I will be cooking. It's from Prather Ranch, which I think has better meat than Niman Ranch.

One last question- after I put the rub on brisket, can I put it in the lit WSM immediately or should I let it stand for a bit? How long?

thanks again,
David

brisket pic:
http://i1.tinypic.com/4utuqlj.jpg
 
Others will weigh in with tips I'm sure.
Put the meat on right after you apply the rub. Get a hold of your cookers temperature and you are off to brisket land
Hit the FIND tab here in the forum and search brisket. You'll have enough reading material to keep you busy all night long
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DavidSF:

One last question- after I put the rub on brisket, can I put it in the lit WSM immediately or should I let it stand for a bit? How long?

thanks again,
David
</div></BLOCKQUOTE>
David, Light your charcaol for the Minion Method and go and apply the rub to the brisket. Once the charcoal is ashed over, dump the lit on top of unlit, assemble the WSM and put the brisket on. Watch the temps as they come up and start closing the vents aroung 190-200 so you don't over shoot your target temp. It's much easier to catch the temp on the way up than trying to bring the temp back down.
 
Bryan, don't you think for a 4lber it would be better to do a high temp cook? I used the standard method to light and threw my 4lber on at 350*. It was moist and delicious.

David, I hope that is one hell of a brisket at $5.00 a pound!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff S:
Bryan, don't you think for a 4lber it would be better to do a high temp cook? I used the standard method to light and threw my 4lber on at 350*. It was moist and delicious.

David, I hope that is one hell of a brisket at $5.00 a pound! </div></BLOCKQUOTE>

Jeff, you mean $7/lb, right? lol

Erik
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff S:
Bryan, don't you think for a 4lber it would be better to do a high temp cook? I used the standard method to light and threw my 4lber on at 350*. It was moist and delicious.

David, I hope that is one hell of a brisket at $5.00 a pound! </div></BLOCKQUOTE>

Jeff, you mean $7/lb, right? lol

Erik </div></BLOCKQUOTE>

YES! It was late! Still a little, um, UI!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">David, I hope that is one hell of a brisket at $5.00 a pound! </div></BLOCKQUOTE>

I hope so too!
icon_smile.gif


David
 
You must log in or register to reply here.

 

Back
Top