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That makes more sense

6-8 briskets for the 250 40 butts for the 500 :)

I did a little googling based on some back of the napkin math that sounds like ti would fit about 6 large briskets maybe 8 if they are on the small side.

Thinking about a propane tank offset smoker. I am looking for the approximate number of briskets I could fit on a 250 gal./500 gal./1000 gal.? Anyone have a good feel for this?

Anyone have a good source for information on vintage slicers? I was just gifted this. It appears to be a US Slicing Machine Company, a predecessor to Berkel in the US. It does appear to work. Any advice on cleaning it up/getting it usable condition?

Thanks

I have a competition in Overland Park, KS coming up in a few weeks.  I am flying in and the equipment/meat is provided by the competition.  I need to get charcoal and prefer lump, but am not too particular on the brand..  Any recommendations on where to buy it?I figure I need at least 30 lbs.

If anyone in the KC area is looking of a KCBS event later in the season that is not too much work, check out the 6th Annual KC Kosher BBQ Championship.  As a kosher competition the rules are a little different. They provide the equipment and meat which makes it a pretty easy (and cheap) event...

Check out the KC Kosher BBQ competition: http://vaadkc.org/kckbbq/ It is a little different than your standard competition, but they provide all the equipment and meat so a lot easier to get your feet wet.  It is in a couple of weeks so I would sign up ASAP if you are interested.

Also I feel like I don't get even heat that way because all the coals stay by the door.

It's the 22.5 but trying to pour from the chimney is still a challenge.

On a long brisket cook I would think I would need to.  Do you think if I load it eave to start it will last 10-12 hrs?

Good thing I bought good lump charcoal.

Can I add additional cold charcoal to a a WSM mid cook?  Last time I used a WSM whenever I added more charcaol I pre-lit it in a chimney but is was really hard to add it through the small door on the WSM.

Based on the conditions I will have I think I am going to spatchcock, brine in water and rub, and then rub with a butter rub combo before I pot the bird on.

Last time I smoked a brisket I got almost no bark. I wrapped my brisket in foil about 1/2 way through. I am considering not wrapping my brisket this time to get a better crust. Interested in what people around these parts do. TIA

Are folks around these parts a fan of using a layer of mustard to help the rub adhere to a brisket? Yes or No.

I need to smoke a whole turkey for a competition in a few weeks, about 10lbs.  Should I smoke it whole? spatchcock? or cut it into 8th?  About how long do you think I need? (don't worry I am still going to do it to temp but just looking for a rough idea) Any  wood recommendations?  Any other...

Entered my first contest last week.  The brisket came out with good moister and texture, but really any color or texture to speak of.  I smoked it on the lower rack of a Weber Smokey Mountain 22.5, with a lot of water in the pan, using natural lump charcoal, and soaked hickory, cherry, and...

I am looking for opinions on some wood choices I intend to use as I am entering my first competition in a few weeks, and have assembled a team of complete novices (including myself). It is a kosher competition so the meat and equipment is all being provided by the organizer. For my brisket and...