Mungus from NY

[Mungus]

New to the forum but not quite a newbie to smokin. Only smoker Ive ever used is my 18" WSM.
Got the pork butt and ribs down. Any advice on a brisket and butt at the same time. Which should go on bottom rack? Water pan full ? 275 ?
Thank you

 

[gmc2003]

Welcome aboard Mungus. Glad to have join the fun.

As for your questions.

I have a 22" WSM and very rarely put water in the pan. About the only time I do is when I shoot for lower temps - like 225*.

Which piece to put on top. Well It doesn't really matter too much. If one is smaller then the other and will be done sooner than I'd put that one on top. If you're a spritzer or a mopper of either then that one would go on top. Now it were me. I'd put the brisket on top. Only because the flat part is less forgiving than the butt, and I'd want to make sure I have easy access to the meat for probing purposes, and that's the only real way to tell when it's perfectly done. Not to mention brisket is a more expensive cut of meat.

Chris

 

[Mungus]

Welcome aboard Mungus. Glad to have join the fun.

As for your questions.

I have a 22" WSM and very rarely put water in the pan. About the only time I do is when I shoot for lower temps - like 225*.

Which piece to put on top. Well It doesn't really matter too much. If one is smaller then the other and will be done sooner than I'd put that one on top. If you're a spritzer or a mopper of either then that one would go on top. Now it were me. I'd put the brisket on top. Only because the flat part is less forgiving than the butt, and I'd want to make sure I have easy access to the meat for probing purposes, and that's the only real way to tell when it's perfectly done. Not to mention brisket is a more expensive cut of meat.

Chris

Hey Chris
Thanks for the info !! I appreciate your time and knowledge!! I’m a little nervous about this cook. 19 people at a camp out next weekend! You gave me confidence…what do you think about cooking brisket day before and reheating it sliced and in its own juices the next day ?

 

[gmc2003]

How big a brisket are you taking about?

Pulled pork reheats really well and is easier. Some folks think it's better the next day. If you have the time I'd cook the brisket the day of, but(big but) if your planning on eating by mid to late afternoon. Then your going to be pressed for time with either protein. In that scenario I'd cook them both a day or so earlier.

what do you think about cooking brisket day before and reheating it sliced and in its own juices the next day ?

Your on the right track with your thinking. When I smoked a brisket for my kids wedding reception. I left it whole and reheated slowly in a covered pan on a rack with some of the juice. I brought it up to around 170ish degrees, and then sliced and served. My thinking was that I would loose some of the natural moisture by slicing it early. However hindsight and a couple of briskets later. I have successfully reheated leftover sliced brisket a few different ways and they all turned out good.

They're a lot of good cooks on the forum, and some of them will chime in with what's worked best for them. Take in all the information, and do what you feel most comfortable with.

Good luck, and remember to enjoy yourself at the party. It's not the end of the world if the brisket comes out a little overcooked(crumbly) or undercooked(slightly tough). Folks are gonna remember the good time and flavorful food.

Chris

 

[Brokenhandle]

Welcome from Iowa, and glad you joined us! Not much help with your question but if it were me I'd try to cook both ahead of time. Having a big party is for sure the time when something would go wrong.

Make sure and take lots of pics!

Ryan

 

[normanaj]

Can't really add to what's been said other than hello from RI!

 

[DougE]

Welcome from Kentucky!

The others pretty much covered it.

 

[thirdeye]

When I smoked a brisket for my kids wedding reception. I left it whole and reheated slowly in a covered pan on a rack with some of the juice. I brought it up to around 170ish degrees, and then sliced and served. My thinking was that I would loose some of the natural moisture by slicing it early. However hindsight and a couple of briskets later. I have successfully reheated leftover sliced brisket a few different ways and they all turned out good.

When it comes to "cook ahead" briskets...I'm in the same boat. I rest them down in temp and put the entire (foil) wrapped brisket into a giant zipper bag, then into an icy slurry for 2-hours. And in the next day or so.... reheat just like you do. It's so foolproof, I've smoked briskets this way for friends to reheat and slice themselves when I can't be around. But for laughs, and for the showing-off factor.... I loan them a huge cimeter knife like this to slice with.

 

[DougE]

When it comes to "cook ahead" briskets...I'm in the same boat. I rest them down in temp and put the entire (foil) wrapped brisket into a giant zipper bag, then into an icy slurry for 2-hours. And in the next day or so.... reheat just like you do. It's so foolproof, I've smoked briskets this way for friends to reheat and slice themselves when I can't be around. But for laughs, and for the showing-off factor.... I loan them a huge cimeter knife like this to slice with. View attachment 702868

I have that breaking knife from Victorinox. Nice knife!

 

[Mungus]

Good morning ! Ive never been on a forum before but I would like to say to all of you that responded and welcomed me THANK YOU !!
its like I just made 4 new friends !!
KInda cool.
thanks for all the advice and I will definetely take pictures !

 

[Mungus]

How big a brisket are you taking about?

Pulled pork reheats really well and is easier. Some folks think it's better the next day. If you have the time I'd cook the brisket the day of, but(big but) if your planning on eating by mid to late afternoon. Then your going to be pressed for time with either protein. In that scenario I'd cook them both a day or so earlier.


Your on the right track with your thinking. When I smoked a brisket for my kids wedding reception. I left it whole and reheated slowly in a covered pan on a rack with some of the juice. I brought it up to around 170ish degrees, and then sliced and served. My thinking was that I would loose some of the natural moisture by slicing it early. However hindsight and a couple of briskets later. I have successfully reheated leftover sliced brisket a few different ways and they all turned out good.

They're a lot of good cooks on the forum, and some of them will chime in with what's worked best for them. Take in all the information, and do what you feel most comfortable with.

Good luck, and remember to enjoy yourself at the party. It's not the end of the world if the brisket comes out a little overcooked(crumbly) or undercooked(slightly tough). Folks are gonna remember the good time and flavorful food.

Chris

Thank you Chris
I will let you know how everything turns out...I especially lilke your last paragraph !!
That is important to remember !

 

[DougE]

Good morning ! Ive never been on a forum before but I would like to say to all of you that responded and welcomed me THANK YOU !!
its like I just made 4 new friends !!
KInda cool.

We're more or less like a big family around here. Spats happen sometimes because there will be points of disagreement here and there, but all in all, we all mostly respect one another.

 

[gmc2003]

We're more or less like a big family around here. Spats happen sometimes because there will be points of disagreement here and there, but all in all, we all mostly respect one another.

Even the Walton boys argued every now and then.

Chris

 

[DougE]

Even the Walton boys argued every now and then.

Chris

You're showing your age, bud lol

 

[Mungus]

You're showing your age, bud lol

Good night John Boy ! Lol
Now you know my age as well !

 

[millerbuilds]

Welcome to SMF from North Texas!
looks like you have quite a bit of advice above.

- Jason