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So I got a WSM...

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10 hours ago, Gil Bang said:

those look fairly firm.  

 

Were they tender?

They pulled back with tongs in the middle and had a pretty good bite.  If I'm honest, they probably could have used another 45 minutes or so, but one of the kids had basketball practice and so on.  I tend to err on the side of slightly firm versus falling apart mess.  So I wasn't unhappy.

Pork ribs have always been a work in progress for me.

Edited by dcbc

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So I volunteered to make briskets for my niece's graduation party. They estimate about 100 people maximum (capacity of the venue). How many briskets should we purchase? I've only ever made 2 briskets at a time on my WSM but this time i'll use my father in law's big offset that can fit a whole bunch of them at a time. The food should be served after 4 or 5. What's the best plan on when to try to have them finished? How to hold them? Rotate them within the large smoker so they don't dry out or cook faster near the fire? 

I'm guessing I should try to have them done early that morning so they can hold in a huge ice chest wrapped in foil for several hours? Should I leave them whole and then we (or some other people) slice it on-site or should I slice them all and have them in big metal foil pans just ready to serve? I'd be concerned about them possibly drying out if I go this route but it would help in case we don't have people or time to slice on site.

There will be bbq beans and rice as sides. Crawfish outside.

Any general tips for feeding a lot of people is appreciated!

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1 hour ago, dad said:

So I volunteered to make briskets for my niece's graduation party. They estimate about 100 people maximum (capacity of the venue). How many briskets should we purchase? I've only ever made 2 briskets at a time on my WSM but this time i'll use my father in law's big offset that can fit a whole bunch of them at a time. The food should be served after 4 or 5. What's the best plan on when to try to have them finished? How to hold them? Rotate them within the large smoker so they don't dry out or cook faster near the fire? 

I'm guessing I should try to have them done early that morning so they can hold in a huge ice chest wrapped in foil for several hours? Should I leave them whole and then we (or some other people) slice it on-site or should I slice them all and have them in big metal foil pans just ready to serve? I'd be concerned about them possibly drying out if I go this route but it would help in case we don't have people or time to slice on site.

There will be bbq beans and rice as sides. Crawfish outside.

Any general tips for feeding a lot of people is appreciated!

If it's only brisket, I'd guess about 5 in the 12-15 lb range would get you some leftovers.  I'd throw a bunch of sausage on the pit, too, just to fill things out. 

Slice on sight at serving time.

 

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I ballpark 20 people per brisket, based on past discussions and guidance here. Agree on throw some sausage on because sausage. Add an extra brisket and have a food saver handy for leftovers is also a good idea imo.

 

Somebody can check my math: 13.5# avg per brisket * 0.6 yield * 5 briskets = 40.5# brisket 

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Just got my quarantine WSM.  Should be a good time waster over the next few weeks.  Against my better judgement, I went with the 14.5".  Not really sure why, just trying to save money I guess.  And not thinking I'll be entertaining any large groups in the coming weeks/months.  Since it's just for 3 people, I'm not doing any big cooks so I just thought that would be enough for now.  Did I eff up?

Also, I'll go back and reread this whole thread at some point, but remind me what I have to do to season this little fucker before first use?  I used to have a 22" and had gotten decent enough at cooking on it, but I bought it used off craigslist so it was already seasoned.

Now if I can just find some meat.  Probably gonna' start with a pork butt just to get the hang of things again.  It's been over 3 years.

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21 minutes ago, Landomatic said:

Just got my quarantine WSM.  Should be a good time waster over the next few weeks.  Against my better judgement, I went with the 14.5".  Not really sure why, just trying to save money I guess.  And not thinking I'll be entertaining any large groups in the coming weeks/months.  Since it's just for 3 people, I'm not doing any big cooks so I just thought that would be enough for now.  Did I eff up?

Also, I'll go back and reread this whole thread at some point, but remind me what I have to do to season this little fucker before first use?  I used to have a 22" and had gotten decent enough at cooking on it, but I bought it used off craigslist so it was already seasoned.

Now if I can just find some meat.  Probably gonna' start with a pork butt just to get the hang of things again.  It's been over 3 years.

You aren’t going to get a packer brisket on a 14.5.

I used a stick burner for years then got a 18.5 a few years ago.  Still have both.  I love doing butts on the WSM.  I hate doing ribs on the WSM and am kind of in no mans land on brisket.  I haven’t been able to get the same product off of the WSM on brisket, but love the set it and forget it operating.  

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It doesn’t need to be seasoned; one or two pork shoulders will “gunk it up” plenty. If it were me, though, I’d do a trial burn with some charcoal to see how it holds temps/reacts to vent adjustments, because it will have different thermal characteristics than your old 22.5.”

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3 minutes ago, Incredulity said:

You aren’t going to get a packer brisket on a 14.5.

Damn...really?  Anyone ever try smaller cuts or is that a no-no?  Full packer brisket was always way too much food for me when I was cooking on the 22” anyway. Wife doesn’t eat beef and kid doesn’t eat much.  Can’t I just cook half and freeze half or some shit?

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13 minutes ago, Landomatic said:

Damn...really?  Anyone ever try smaller cuts or is that a no-no?  Full packer brisket was always way too much food for me when I was cooking on the 22” anyway. Wife doesn’t eat beef and kid doesn’t eat much.  Can’t I just cook half and freeze half or some shit?

You can find lots of info from all the WSM forums around the web.  When I say you aren’t I am speaking practically, someone will be along shortly to anecdote how if you trim this and twist that and wrap something with foil you can make a 14.5 work for packer.  I frankly struggle getting one on a 18.5.

I have done pre-split flats and made delicious smoked meat, but it’s not the same thing.

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17 hours ago, Incredulity said:

You can find lots of info from all the WSM forums around the web.  When I say you aren’t I am speaking practically, someone will be along shortly to anecdote how if you trim this and twist that and wrap something with foil you can make a 14.5 work for packer.  I frankly struggle getting one on a 18.5.

I have done pre-split flats and made delicious smoked meat, but it’s not the same thing.


 

This. Can’t imagine the tetris-like arranging on an 18”, let alone the 14”. 

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I would burn a load of charcoal first, just to make sure any manufacturing oils or whatever is off of the grates.  Spray it down inside with Pam and start cooking.  Brisket flats turn out OK on my 18" WSM.

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