View Full Version : Got to do a Brisket and Butt at the Same Time on the 18.5" WSM
Happy Hapgood
04-13-2018, 08:33 PM
The brisket is Juge! A choice cut 20+ lbs before trim. It will have to go top rack so I can put a SS bowl under it to take advantage of dome space.
The Butt will fit easily on the bottom rack.
I do not want the juices to intermingle. Thinking about some kind of foil umbrella to shield the buttb but will not wrap and want it to get smoke. Using Pecan wood.
Once the brisket hits the stall, I plan on wrapping which will eliminate the problem.
It's going to be an overnight cook at a rock steady 275*F. with the PartyQ ATC.
Any suggestions for a better way? Thanks in advance for any and all input.
blazinfire
04-13-2018, 08:41 PM
The brisket is Juge! A choice cut 20+ lbs before trim. It will have to go top rack so I can put a SS bowl under it to take advantage of dome space.
The Butt will fit easily on the bottom rack.
I do not want the juices to intermingle. Thinking about some kind of foil umbrella to shield the buttb but will not wrap and want it to get smoke. Using Pecan wood.
Once the brisket hits the stall, I plan on wrapping which will eliminate the problem.
It's going to be an overnight cook at a rock steady 275*F. with the PartyQ ATC.
Any suggestions for a better way? Thanks in advance for any and all input.
Is there a reason why you don't want the brisket to drip on the pork? I honestly don't find much flavor difference having one on top of the other. If they do then that's ok I rarely cook anything by its self on my smokers. so I really don't know if it really does add flavor or not. but I'm curious to know what responses you get out of this.
GrassRun
04-13-2018, 08:43 PM
Never done it before, but I’m wondering if the tin foil tent might get compromised during the cook and allow the juices to intermingle. Do you have anything sturdier that you could wrap in foil, then wedge it in there above the butt? No experience, just thinking/typing out loud here.
Coil the brisket,hold in place with skewers,like coiled ribs.Put brisket on bottom rack,place butt on rack in a pan on top rack.This will only work if brisket is limp enough to coil.Just a thought.
Joshw
04-13-2018, 08:46 PM
You could put a rack over a foil pan, and put your brisket on the rack.
BKING!
04-13-2018, 08:47 PM
I’d just let the juices mingle. Some competition cooks do this without consequence so I’d say you would be alright. Only other option is to put the brisket in a pan with a raised cooking grid inside to rest the brisket on to allow adequate airflow around the brisket.
Happy Hapgood
04-13-2018, 08:50 PM
Coil the brisket,hold in place with skewers,like coiled ribs.Put brisket on bottom rack,place butt on rack in a pan on top rack.This will only work if brisket is limp enough to coil.Just a thought.
Come to think of it, I could put the butt on top in a foil pan on a rack. I don't wrap the butt because of bark formation and it' just works well on this smoker. Should have enough room to still dome the brisket on the lower rack with enough clearance.
Thanks Buddy, that may just work! :thumb:
Happy Hapgood
04-13-2018, 08:52 PM
Great replies! Thanks all.
Come to think of it, I could put the butt on top in a foil pan on a rack. I don't wrap the butt because of bark formation and it' just works well on this smoker. Should have enough room to still dome the brisket on the lower rack with enough clearance.
Thanks Buddy, that may just work! :thumb:
There should definitely be enough room to dome the brisket on the bottom rack.Putting the butt in a pan with a grate in the pan on the top rack is what I was refering to.Good luck and show us pictures.
blazinfire
04-13-2018, 08:58 PM
Come to think of it, I could put the butt on top in a foil pan on a rack. I don't wrap the butt because of bark formation and it' just works well on this smoker. Should have enough room to still dome the brisket on the lower rack with enough clearance.
Thanks Buddy, that may just work! :thumb:
****.. I was gonna suggest something like this in my post.. But When I thought about it I felt it was rather ridiculous... hahaha. well Glad I know this might be the way to go!
Happy Hapgood
04-13-2018, 10:02 PM
****.. I was gonna suggest something like this in my post.. But When I thought about it I felt it was rather ridiculous... hahaha. well Glad I know this might be the way to go!
I've been locked in for years on this WSM doing one meat at a time for so long that I needed some help to do two.
blazinfire
04-13-2018, 10:34 PM
I've been locked in for years on this WSM doing one meat at a time for so long that I needed some help to do two.
I know how that goes man. I didn't care for cooking on the 2nd rack on the WSM. Just felt it was a little harder to manage the food so I was a top grate cooker guy with the WSM.
aks801
04-14-2018, 08:05 AM
Sounds like a perfect excuse to get the 22 WSM!
frognot
04-14-2018, 08:07 AM
I've been cutting my briskets in half when they're too big and have also coiled them.
aks801
04-14-2018, 08:24 AM
I've been cutting my briskets in half when they're too big and have also coiled them.
Man, there's somethin' weird about your avatar but I just can't put my finger on it. Oh well!
I know how that goes man. I didn't care for cooking on the 2nd rack on the WSM. Just felt it was a little harder to manage the food so I was a top grate cooker guy with the WSM.
:thumb::thumb: I also only cook on the top rack.
DanB
Czarbecue
04-14-2018, 08:37 AM
You just need a bigger smoker :thumb:
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