Mix Brisket and Butt on WSM?

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

lalla
Pilgrim
Posts: 4
Joined: Wed Sep 17, 2008 9:40 pm
Location: Garland, TX
Contact:

Mix Brisket and Butt on WSM?

Postby lalla » Wed Sep 17, 2008 9:45 pm

Should I expect any issues with cooking a brisket and butt at the same time in WSM? I plan on cooking the brisket on top and butt on the second level.
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Wed Sep 17, 2008 9:54 pm

Welcome to the forum! Wonder on over to the Wanted Posters section when ya get a chance and let us know a bit about ya!

No problems at all cooking both no a WSM... Just my preference, but I'd put the butts on top. I'd rather have pork fat dripping on my brisket rather than the other way around, but that is just me...
Image
lalla
Pilgrim
Posts: 4
Joined: Wed Sep 17, 2008 9:40 pm
Location: Garland, TX
Contact:

Postby lalla » Wed Sep 17, 2008 10:11 pm

Thanks I wasn't sure which way would be best. I am just getting my feet wet with the WSM having just cooked a single brisket and 3 butterflied chickens thus far. This is my first try with a butt.
So far I am very happy with the WSM. I had a Brinkman but the results are not even close compared to the WSM.
osd USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

Postby OSD » Wed Sep 17, 2008 10:29 pm

I agree with James. :D I'd rather have the butt over the brisket. :D
Jim
jack2u2 USER_AVATAR
JaCK2U2
Chuck Wagon
Posts: 2718
Joined: Sat Jan 05, 2008 12:54 am
Contact:

Postby JaCK2U2 » Thu Sep 18, 2008 8:03 am

I agree with James and OSD - remember what Emeril says "pork fat rules!".
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank


Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
dj USER_AVATAR
DJ
Chuck Wagon
Posts: 2899
Joined: Sat Mar 24, 2007 3:27 pm
Location: Lewiston, Maine
Contact:

Postby DJ » Thu Sep 18, 2008 9:54 am

These guys are right on "top"....
dj

JaCK2U2 wrote:I agree with James and OSD - remember what Emeril says "pork fat rules!".
http://djstexasstylebbq.com
Caldwell, Texas Native
datsbbq USER_AVATAR
DATsBBQ
Deputy
Posts: 8149
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

Postby DATsBBQ » Thu Sep 18, 2008 1:13 pm

With that much meat, I'd recommend not using water in the pan. I use a couple of fireplace bricks wrapped in foil then top the whole water pan with several layers of foil when using the WSM. You'll get better bark this way and one less thing to have to worry about (eg, water pan going empty).
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Thu Sep 18, 2008 1:49 pm

DATsBBQ wrote:With that much meat, I'd recommend not using water in the pan.


As far as this goes, I've only used water in the pan of my WSM once. That was the very first cook I did on it way back when. Since the second cook, I've used sand in the pan... Bricks should work the same. I just didn't like having to deal with disposal of that water...
Image
lalla
Pilgrim
Posts: 4
Joined: Wed Sep 17, 2008 9:40 pm
Location: Garland, TX
Contact:

Postby lalla » Thu Sep 18, 2008 6:41 pm

You all seem to be at the top of your game :D

I should of read the responses before I put it on this afternoon as I used the water. I'll give the brick or sand a try next time. I appreciate you all sharing your tips.
jamesb USER_AVATAR
JamesB
Retired Lawman
Posts: 6215
Joined: Sun Jan 14, 2007 7:29 am
Location: Irving, Tx
Contact:

Postby JamesB » Thu Sep 18, 2008 9:19 pm

Well lalla, be sure and report back with the results! Pics are welcomed too.
Image
tannehill kid USER_AVATAR
Tannehill Kid
Rustler
Posts: 156
Joined: Mon Jul 21, 2008 8:24 pm
Location: Winnfield La
Contact:

Postby Tannehill Kid » Sun Sep 21, 2008 8:36 pm

Well how did your cook turn out :?:
Geaux Tigers
lalla
Pilgrim
Posts: 4
Joined: Wed Sep 17, 2008 9:40 pm
Location: Garland, TX
Contact:

Postby lalla » Sat Sep 27, 2008 6:28 pm

The butt turned out fantastic but the brisket did not get as tender. I wonder if this was due to fact that I had it on the second level right above the water pan? At any rate I am doing another butt this weekend and a rack or two of ribs tomorrow. I am going to try the brick method.
osd USER_AVATAR
OSD
Retired Lawman
Posts: 7294
Joined: Sun Jan 14, 2007 6:59 pm
Location: Fl
Contact:

Postby OSD » Sat Sep 27, 2008 6:33 pm

What internal temp was the brisket when you took it out of the smoker?? Did you foil it ? How long did you let it rest before you sliced it?? All of these could be the reason it wasn't tender. I usually find that if a brisket isn't tender enough most times it was under-cooked, but sometimes it was just a tough brisket. :D
Jim
ruger686 USER_AVATAR
ruger686
Rustler
Posts: 233
Joined: Mon Sep 08, 2008 11:13 am
Location: Leander, TX
Contact:

Postby ruger686 » Sat Sep 27, 2008 6:38 pm

With brisket you cant put a time frame on it. Ive had 13 pounders get tender in 10 hours and 8 pounders take 14 hours to soften up. Foil at 140, cook till 195 or until the meat thermometer slides easily in and out. Also, like Jim said, sometimes they are just too stubborn to get tender. Give us a lil more info on your method and we might be able to pinpoint what happened.
-Bob


"Y'all can go to heck. I'm going to Texas." -Davy Crockett

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 18 guests