Cooking 4 Briskets any suggestions

xednot88

Newbie

Original poster

Jan 21, 2013

11

14

Grand Prairie, TX

• Mar 13, 2013

• #1

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.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Mar 13, 2013

• #2

  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!

  Mike

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 13, 2013

• #3

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

Good Luck....

Kat

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Mar 13, 2013

• #4

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.....

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Mar 14, 2013

• #5

If you do choose to do all 4 rotate them to ensure even cooking. I've done 3 in my Bradley with little problem.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 14, 2013

• #6

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

 

05sprcrw

Smoking Fanatic

Feb 7, 2012

324

18

Rural NE

• Mar 14, 2013

• #7

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.

 

ravenclan

Smoking Fanatic

OTBS Member

Sep 8, 2009

817

485

Newalla,Oklahoma

• Mar 14, 2013

• #8

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 !!

 

xednot88

Newbie

Original poster

Thread starter

Jan 21, 2013

11

14

Grand Prairie, TX

• Mar 15, 2013

• #9

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• xednot88
• Mar 15, 2013

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• xednot88
• Mar 15, 2013

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.

 

xednot88

Newbie

Original poster

Thread starter

Jan 21, 2013

11

14

Grand Prairie, TX

• Mar 15, 2013

• #10

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• xednot88
• Mar 15, 2013

During the cook the pecos is going strong

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• xednot88
• Mar 15, 2013

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.

 

coreystang

Newbie

May 9, 2013

2

10

• May 10, 2013

• #11

What is the metal container for? Does it help keep the meat moist?