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1st big smoke on the GOSM

packrat

Fire Starter
47
11
Joined May 6, 2007
My 30th birthday is coming up on Saturday, so I'm firing up the GOSM for the first big run. Got a big pork butt, some sausage (for a fatty), two huge chunks of salmon, and a brisket. I didn't think I'd try a brisket this time around, but then I looked at the store. Instead of all the other ones that size marked "Trimmed Brisket", $2.99/pound, it was labeled "Split Fryer", $0.99 per pound. $17.90 vs. $4.02. What a deal. Hope to add take some pics at some point.

A few questions. Will the cooking times be slightly longer if I have the smoker pretty full, compared to if i just had 1 piece of meat in it? Also, what should I place on the lowest rack in the smoker for sanitary reasons? I'll have a big brisket, a pork butt, a fatty, and a big chunk of salmon.
 

cheech

Master of the Pit
OTBS Member
2,330
14
Joined Dec 19, 2005
It will take a bit longer because you have more density. Also I would place the salmon on the bottom and the reason move around the smoker every so often. The fish will be done sooner but because it has a stronger flavor I would not risk it dripping on anything. The other meat if you move it around will work out just fine
 

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