Cooking time for full WSM?

[HeSmellsLikeSmoke]

For the 4th, I am smoking a full packer brisket on the bottom rack and two 9 lb pork butts on the top rack. I have never tried a completely full WSM cook before but am aware that this should take more time than it has for only cooking a brisket or only the two butts on the top rack.

I have the option of using water in a Brinkmann charcoal pan, using sand in the WSM water pan or using a clay pot base. I am thinking the clay pot base may be the best bet as far a getting it hot enough to handle the extra meat.

What should I allow for time? Should I go with water, sand or the clay pot base?

I would appreciate any advice.

 

[Keri C]

Personally, I'd go with hot water in the Brinkman pan. Lots of those who use sand in the pan or that clay base are not cooking on the bottom rack. I've tried all kinds of pan configurations, but if I'm using both racks I still prefer the 2-gallon waterpan.

Shoulda seen the bottom brisket when I first tried sand in the pan. It caught the radiant heat off the sand even though the cooker temp was good. The dog refused a bite of it, it was so hard.

Keri C, still smokin' on Tulsa Time

 

[VA BBQ PIRATES]

Hey Jim,

I did the same cook a few weeks ago and it took about 13 hours @ 230* with the Brinkman pan (added water at about 10 hrs). It could take a little more or a little less depending on your temp and how cooperative your meat is. I'd plan on 15 - you can always foil and hold it in a cooler if you finish early.

Tom

 

[bowhnter]

Jim, I have only done it once, but a couple weeks ago I put butt over brisket with sand in the pan, and had the best brisket to date. I made sure to have the sand pan covered in foil and about 2/3 full of play sand.

I had one 6 lb butt and a smaller brisket so guessing you around 15-16 hrs @ 225-235 lid.

I need to add: Not sure if Keri foiled, but I took a little apple juice and beef broth and put it in the bottom of a pan to place the brisket in and foiled up the top at around 170. Not my usual method, which is to foil the brisket directly with nothing at all.
Next time I am not foiling at all.

 

[HeSmellsLikeSmoke]

Thanks for the advice Keri, Tom and Mike. I will keep notes and see if I have anything to add once it is all said and done.

One more question. I would normally use oak with the brisket, and cherry with the pork butts. Whatcha think I should use for wood when I'm cooking both at the same time?

Sure is great to be able to pick everyone's brains on here :mrgreen:

 

[bowhnter]

So how did it go? Done yet?
I have ahad a 6 lb butt on for 12.5 hrs so far, and still at 190.

 

[HeSmellsLikeSmoke]

So how did it go? Done yet?
I have ahad a 6 lb butt on for 12.5 hrs so far, and still at 190.

So far so good Mike. Butt is at 143 righit now -- put it on at 6:30 pm today, and looking to get the meat in the cooler by around 9:30 AM tomorrow for a noon feed.

I haven't even checked the brisket yet. Prolly won't for a few hours.

Ended up with a mixture of cherry and hickory. Had to put the brisket on top of the pork since i have a couple of non-pork eaters in the crowd.

Good luck on your smoke.