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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-30-2011, 06:38 PM   #1
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Got "hired" to cook for a huge party on Sunday and went to pick up the order of (2) 16lb Pork Shoulders and (1) 12lb Brisket. All of it is excel choice so it's good, I've never cooked shoulders this big (I think the biggest was 12lbs) so we'll see how this goes. I'm thinking of just doing both shoulders in my 18.5" WSM and the brisket in my new UDS, do you think 32lbs is too much for a 18.5" WSM?

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Old 06-30-2011, 06:43 PM   #2
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I don't have one but I think it would be tough to fit all that in an 18.5" WSM
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Old 06-30-2011, 06:45 PM   #3
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You will be fine! Hope you can show us how it goes!

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Old 06-30-2011, 06:48 PM   #4
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Quote:
Originally Posted by colonel00 View Post
I don't have one but I think it would be tough to fit all that in an 18.5" WSM
No no the brisket would be in the UDS! I could do it all in the UDS I think but I just have never used it so I am not sure how it will go haha.
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Old 06-30-2011, 06:55 PM   #5
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We did 8 butts on an 18 last weekend. It may take some additional time but it can be done.
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Old 06-30-2011, 07:00 PM   #6
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I don't have a diffuser on the UDS which kind of scares me because the fat will drop and cause flares ups....
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Old 06-30-2011, 07:08 PM   #7
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Good luck and have fun! I agree it could all fit, but since you already plan to use the UDS you may as well stick with the plan!

I have a lot going on here this week and weekend too. Everybody wants some I guess. Today the wife brought in 2 packers, 2 flats, 3 butts, and will also do some sausage and beans for a party tomorrow. More cooking on Saturday/Sunday too. About to fire up the kettle for some burgers for dinner. So it's a busy backyard out there tonight. I imagine some brethren out there with the big rigs are cooking up a ton of stuff this weekend, more than I could do in my backyard.
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Old 06-30-2011, 07:21 PM   #8
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Don't best practices require you to do a trialr un on a new piece of equipment before using it on a gig?
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Old 06-30-2011, 11:12 PM   #9
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Have you cooked on your UDS before? Your comment about flare ups made me wonder. These things dont flare up as long as the lid stays closed. No need for a diffuser on 1 brisket. Only time I use one is if I'm doing a bunch of butts; not to control flare ups though, but to keep from putting the coals out. I have no experience with the WSM 18, but from my cooking butts in my ECB, with that many lbs I would not put water in the pan, their should be enough humidity with the butts alone and the water would just eat up precious fuel.
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Old 06-30-2011, 11:24 PM   #10
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I am going to do a dry run tomorrow!
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Old 06-30-2011, 11:52 PM   #11
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The package of meats on the left side of the box looks like a two pack of butts, not a shoulder. Is the other package the same? if so, that would make it easier to fit into the WSM. You can do two on each shelf.
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Old 07-01-2011, 01:25 AM   #12
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I thought it was a 2 pack too but after looking at it I don't think it is.....
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