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2 Briskets on The WSM 22.5?

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  • cccq
    Club Member
    • Mar 2018
    • 34

    2 Briskets on The WSM 22.5?

    Well my first brisket was a success. So at my Army reserve unit they were asking for help with Family day. So I opened my big yap and volunteered to cook 2 briskets. Of course I started thinking after I started talking (typical in my case). Has anyone cooked 2 briskets at the same time on a WSM? Any advice would be greatly appreciated. Was it longer, no different? I am assuming I cook one on the top grate and one on the bottom. I am talking full packers.

    Here is my plan: Trim them myself, Inject, salt-pepper(garlic and onion powder maybe). Put one on top and one just above the water pan. Rotate them after 3 hours. After about 6ish hours or around 160 degrees IT crutch in foil. Rotate again after a couple of hours. Wait until 202ish IT or probes like butter. Hopefully get a few hours in a warm cooler. Slice and pray.

    Any advice, critique or suggestions would be appreciated.
  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9713
    • Kansas Territory
    • Grills / Smokers
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      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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    #2
    There's countless ways to a Great Result, here, an many others will chime in.
    I'd be rotatin them summat more frequently, were it me doin this...
    Jus my ¢2 worth. Refunds available, contact Cusstomer (sic) Service!
    Feelin th rest jus fine...
    Good luck, we're here, never fear, holler if/when wanted/needed!
    Pics, of course!

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10756
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #3
      You can do it as you described. Once the meat is wrapped, bring them inside and finish them in the oven. Then you don't have to worry about rotating once they are wrapped.

      I would allow the meat to go longer than 160 F. I like to take mine up to at least 175 F to 180 F, before I wrap. Then I make sure I have enough bark before wrapping. Wrapping will soften bark, so I want to make sure I have a good layer of bark before I wrap. This will expend your cook, but the flavor and texture are worth it, IMHO.

      The WSM can easily handle this cook. Personally, I would cook it with out the water, in the pan. With two big briskets, you are going to have plenty of moisture in the cooking chamber. Actually a buddy of mine cooks almost exclusively without his water pan. It cooks much more similar to the PBC when you remove the water pan.

      Finally, try to start with the highest grade meat you can find. That will help a lot too.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Spin is right, my water pans have become useful vessels to haul pellets from my storage bins to my pellet pooper hopper.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      Sounds like a plan to me.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13093
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Brisket dries quickly once sliced, so delay slicing as long as possible. I'd only slice one brisket and then slice the other when the first is gone.

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          right on

        • Troutman
          Troutman commented
          Editing a comment
          Oxidation baby !!
      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #6
        Two briskets are no problem! Done this many, many times. Unlike some others, I prefer water in the pan. Adds humidity, keeps your temps in line and allows you to have those vents more open and keep the temps in the 240-260 range. More open vents means a cleaner burning fire, and I find that give me a prettier smoke ring, and a cleaner smoke flavor as a result. I absolutely LOVE running a Fuse style charcoal setup, not putting quite a "to the top" fuel load, and leaving those bottom vents about 25% open, and the top vent at 75%. That gets about a 240-260 fire, and a nice clean burn, with better color smoke and better smoke rings. You will need to add some charcoal about 2/3 of the way in the cook. No sweat!

        I'm super happy to not rotate them at all. If one of them is smaller, put that one on the bottom. If they are the same, then the top one will be done first. When you pull it, put the bottom one on top. If you want to try switching them, top to bottom, when you wrap, that would help them finish at similar times.

        While Spinaker and I have different preferences on the water pan, we share the opinion that an early wrap on a brisket is bad juju. Let 'er ride until about 180, when that bark is nice and dark and set.

        Did we mention that the price for these ideas is...PICTURES of your cook!

        Have fun!
        paul

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Great advise! Thanks Paul. Hope all is well!
      • CandySueQ
        KCBS President, and Moderator
        • Jul 2014
        • 1525
        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

        #7
        WSM can easily handle 2 briskets! I've done it on my 18, so there's lots more room on the 22. I usually use the water pan dry with a layer of foil wrapped around it for easy clean up, but what PaulstheRibList says is spot on too. IF you want to slice before your event, it can be done. Defat and save your juices from the foil wrap and augment with some beef broth (l like Swanson's in the can 50% less salt variety). Slice your brisket, make your burnt ends, pour that juice right over that meat, seal up tightly and your ready to go to reheat. Smoke ring will fade a bit, but your brisket will stay juicy.

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          excellent details on the pre-slice plan!
      • dshaffes
        Charter Member
        • Jan 2015
        • 276
        • NJ

        #8
        I agree with CandySue's reply. If you don't like using the water pan because it's a pain, I recently bought the Hunsaker Vortex plate for my WSM which acts as a heat shield on top of the charcoal ring. I've only used it for 2 cooks (baby backs, prime rib) so far, but it really works great.

        Comment

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