3 weeks ago we smoked a 14 lb brisket and a port butt on my WSM 22". The good news is that they turned out really well, and we impressed our friends and neighbors. The flip side is fire management. We started at 7:20 am w/ the brisket and added the butt about 5 hrs later, and both were ready by 6:45pm (brisket got to 195, port butt at 198). When we started, I used about 3/4th's of an 18 lb bag of Kingsford, using the minion method. Once we got the heat to 265 or so, we put the brisket on and it was game on. We probably got close to 5 hours into it , and then I started to add coals. Probably added some coals every hour till we were done. We have the heat up around 260, and when it would sink below 225 we'd add. Again, it turned out great , and we had a lot of fun, but I'm wondering if I could get a little more bang for the buck on the coals -- namely, maybe only having to add coals a couple of times instead of 5 or 6 times. Appreciate the help.
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The WSM and charcoal time
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Club Member
- May 2017
- 1847
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
If you load up your charcoal basket with charcoal and are using the minion method, your cook should last at least 8-10 hours without adding charcoal. From your post, I assume you do not have an ATC (automatic temp controller). You should invest in one. I will put a butt on at 10pm, dial it in by 11pm and then go to bed. Wake up at 6am and the temp is the same.
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