28 lbs of Brisket on 1 WSM

07-19-2008, 07:46 AM

I felt challenged today and really didn't feel like firing up 2 WSMs.....so I configured 4 - 7lb briskets on the top grate and my extension. After a couple hours of shrinkage they will fit fine. I could have put 2 more on the bottom grate and if I had another extender ring, 2 more. So you could realistically fit 8 brisket flats on 1 WSM. Have you hugged your WSM today?? :D

HeSmellsLikeSmoke · 07-19-2008, 07:55 AM

Holy moly, you are a brave man.

I am gonna be real interested in how this turns out.

Arlin_MacRae · 07-19-2008, 07:57 AM

That's a ton o meat, Larry! Not being a WSM owner, I have to ask: will you have enough effective air circulation in there to evenly cook all that - even after two hours? If so, that's just another 'amazing' thing about the WSM.

jeffjenkins1 · 07-19-2008, 08:00 AM

Nice, can't wait for the pics and updates!

Jeff

07-19-2008, 08:20 AM

Quote:

Originally Posted by Arlin_MacRae

That's a ton o meat, Larry! Not being a WSM owner, I have to ask: will you have enough effective air circulation in there to evenly cook all that - even after two hours? If so, that's just another 'amazing' thing about the WSM.

This is the most meat I've done with the top extender ring, but the temps and airflow so far seem to be fine. I have done 6 butts once and 5 butts the past two weekends to where things were kind of jammed in there and the cook turned out fine. I'm anxious to see how things turn out too!!

BBQ Grail · 07-19-2008, 08:25 AM

That is a lot of beef you've got there. And they are looking good to start.

Cabntmkr1 · 07-19-2008, 08:35 AM

Looks great...
Can't wait to see how they turn out.
So, what's all the food for? Catering gig?

Smokin Gator · 07-19-2008, 08:38 AM

Wow... That sucker is packed. Best of luck on the cook!!

Cliff H. · 07-19-2008, 09:10 AM

Nothing wrong with a little challenge.

Kirk · 07-19-2008, 10:50 AM

Looks good Larry. I just worry about the edges getting dried out when they hang out that far on the WSM. Let us know how it goes.

Dr_KY · 07-19-2008, 10:53 AM

Time for stacker.

How long do you think the cook will take with that load?

07-19-2008, 11:13 AM

Briskets hit 165º and had a good color so they're now foiled. Took about 4.5 hours to get to 165º, about average as they would if there was only one on the top grate. I thought with that much meat the cook time would be extended a bit. I'll pull between 190º-195º, or when tender. Should be a couple more hours as my briskets generally take between an hour and an hour and fifteen minutes per lb. I'll keep you posted.

big brother smoke · 07-19-2008, 11:28 AM

Nice color indeed, Larry!

swamprb · 07-19-2008, 11:33 AM

I could use and extension ring like that, I'll use the raised grate from the BGE in mine but its kinda limiting. Is that a Woo ring? I haven't hugged my WSM's today, but was encouraged to stuff them by some seasoned bullet cooks at the last comp!

Alexa RnQ · 07-19-2008, 11:36 AM

That's a lot of meat! I'd like to hear more about that extender ring, too.

07-19-2008, 07:46 AM	#1
Larry Wolfe Guest	28 lbs of Brisket on 1 WSM I felt challenged today and really didn't feel like firing up 2 WSMs.....so I configured 4 - 7lb briskets on the top grate and my extension. After a couple hours of shrinkage they will fit fine. I could have put 2 more on the bottom grate and if I had another extender ring, 2 more. So you could realistically fit 8 brisket flats on 1 WSM. Have you hugged your WSM today?? :D

07-19-2008, 07:55 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Holy moly, you are a brave man. I am gonna be real interested in how this turns out. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-19-2008, 07:57 AM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	That's a ton o meat, Larry! Not being a WSM owner, I have to ask: will you have enough effective air circulation in there to evenly cook all that - even after two hours? If so, that's just another 'amazing' thing about the WSM. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

07-19-2008, 08:00 AM	#4
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Nice, can't wait for the pics and updates! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

07-19-2008, 08:25 AM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	That is a lot of beef you've got there. And they are looking good to start. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

07-19-2008, 08:35 AM	#7
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	Looks great... Can't wait to see how they turn out. So, what's all the food for? Catering gig? __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

07-19-2008, 08:38 AM	#8
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	Wow... That sucker is packed. Best of luck on the cook!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

07-19-2008, 09:10 AM	#9
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Nothing wrong with a little challenge. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

07-19-2008, 10:50 AM	#10
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	Looks good Larry. I just worry about the edges getting dried out when they hang out that far on the WSM. Let us know how it goes. __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

07-19-2008, 10:53 AM	#11
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Time for stacker. How long do you think the cook will take with that load? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

07-19-2008, 11:13 AM	#12
Larry Wolfe Guest	Briskets hit 165º and had a good color so they're now foiled. Took about 4.5 hours to get to 165º, about average as they would if there was only one on the top grate. I thought with that much meat the cook time would be extended a bit. I'll pull between 190º-195º, or when tender. Should be a couple more hours as my briskets generally take between an hour and an hour and fifteen minutes per lb. I'll keep you posted.

07-19-2008, 11:28 AM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice color indeed, Larry! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

07-19-2008, 11:33 AM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I could use and extension ring like that, I'll use the raised grate from the BGE in mine but its kinda limiting. Is that a Woo ring? I haven't hugged my WSM's today, but was encouraged to stuff them by some seasoned bullet cooks at the last comp! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

07-19-2008, 11:36 AM	#15
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	That's a lot of meat! I'd like to hear more about that extender ring, too. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

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