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Cooking 4 Briskets any suggestions

post #1 of 11
Thread Starter 

Ok guys I have the task of smoking 4 briskets Friday for a school event starting Saturday morning.  I have my 22.5 WSM which could fit all four in a tight but I am not sure how fast that lower rack will cook the briskets.  To be honest I have never used the lower rack.  

 

I have my Old country Pecos ready to go which I could easily fit three on but if I go four there is a hot spot right near the fire bow that I normally keep a meatloaf pan full of water.

 

I guess what I am asking is based on my setup how would you guys approach this  2 in each  squeeze 4 in the wsm? what

 

also I have been cooking with a mesquite/apple wood mix with great results.  I have also here some cherry wood and I have about 80 lbs of peach wood that should be here tomorrow.  Using Kingsford competition charcoal.  By it at Costco all day very cheap.

 

Any suggestions will be appreciated getting started Friday around noon.

post #2 of 11

  Sounds like you would be more comfortable doing 2 on each smoker. It will take more fuel but you say it is cheap. At least you will be sure they come out right. Don't forget the Q-view! drool.gif

 

 

  Mike

post #3 of 11

I don't know either....not familiar with your smokers.  BUT...want to see the q-view!

 

Good Luck....

 

Kat

post #4 of 11
I would not try and jam 4 into either smoker. You want proper air flow to get an even cook. As Mike said I would do 2&2....... When you get about 3/4 of the way done maybe move them to the Pecos smoker....by that time you should have enough shrinkage you should be able to avoid the hot spot.......

Good luck and give us some Q-View to drool over.....
post #5 of 11
If you do choose to do all 4 rotate them to ensure even cooking. I've done 3 in my Bradley with little problem.
post #6 of 11

If you have two smokers use both.

 

Stick with what you know for this one!  Sounds like you have a tried and true method and you don't want to disappoint for this event, so use your tried and true methods and have faith that everything will turn out great!

 

Good luck,

 

Bill

post #7 of 11

Like others said use both cookers, and I always stick with what I know is good when cooking for others. I use weekend small cooks to play around with new concepts or methods with so if it goes bad no one is waiting on food.

post #8 of 11

I agree with the comments , split them up to get the best cook and taste , that way you cant go wrong !

 

dont forget the Qview !!

post #9 of 11
Thread Starter 

 

 

Ok I ended up cooking 5 briskets 2 on the WSM which by the way is giving me hell as far as temp control goes.  and 3 on the Pecos.  Pecos is performing like the trooper that it is.

post #10 of 11
Thread Starter 

During the cook the pecos is going strong

 

 

Wrapping wth Parchment paper.  I will let you guys know how this goes.  Never wrapped with parchment before all I could find on short notice.

post #11 of 11
What is the metal container for? Does it help keep the meat moist?
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