I hope this is posted in the right place it's kind of a mish-mash smoke.
I smoked a turkey on New Years eve in my new WSM and my wife has been chirping about wanting me to try more this weekend. What a woman! We talked about doing a small pork loin we have in the freezer. Then we start digging through and she keeps saying yes and and I keep saying What a woman! We ended up with 1-3lb pork loin, 2-pork shoulder steaks(we didn't know what to do with these they came buried under an assorted pork chop package we bought at Sam's. One is over 1lb and the other is about 12oz), 4-Johnsonville original Brats, and a Corned Beef....
...A Corned Beef? I thought what can I do with that? I started searching this site and found out about making pastrami. They had me at hello! I settled on a version made by "The Dude Abides". It's very straight forward so I think I will follow it to a T. I have already soaked it for 12 hours, applied EVO, Old Bay, and Pickling spice. Pickling spice? really? Sounds very odd but if you say so, you seem to know what your doing Dude so I will...abide.
Just about the time I got the brisket smoking and the pork thawed my wife remembered that we have to be at my nephews B-Day party at 2:00pm. That will be 3-4 hours away from the smoker. So it gets complicated.
Here is what I'm thinking/hoping. If I get the WSM going at 225-250 stable by 1:30pm I will put the Pastrami on. I'll got to the party and when I return I'm assuming the Pastrami will have a ways to go still (The Pastrami for for another days meal) so I will leave it on and put the Pork Loin, bratwurst and Two Steaks on. I will smoke the Steaks to 135 and then transfer them to a hot WK to finish. I will sear them and grill some onions at the same time. The Onions will go on top of the steaks and add a few spoonfuls of BBQ sauce that I made. Cook them until finished, boom dinner. The loin will stay until 145-155 and then get foiled. Am I going to be awake until 3:00am? I'm open to any advice. Should I finish the brats on the WK also?
I bought some chunk coal, Frontier brand and some hickory chunks. I also have smaller mesquite chunks, hickory chips and apple chips. What do you recommend for my fire?