I've had a WSM 47cm for 9 months and have had 5 or 6 decent smokes on it, typically ribs or pulled pork. None have been perfect but always tasty and edible. I did Brisket for the first time 3 weeks ago and did a 1.9 kg piece which was a bit small and low on fat. Came out ok but was a bit dry and my run was much too peppery.
Now on Saturday my wife has relatives over from Australia and our house has become the central venue for a big family gathering of 20-30 people. I've decided to throw the boat out and try to provide something for them off the smoker and kettle and would love some advice (and reassurance!)
I popped into Turner and George earlier today and collected a 6kg packet cut brisket and a 4kg pork butt. I also have a side of salmon in the freezer.
Plan is to put the smoker on at 6-7pm on Friday using heatbeads minion style. I also have a mav 733. Guests are arriving early afternoon.
Here are my questions:
1) Will I ruin the meat if I cook brisket and pork at the same time via one dripping on the other? I hope not and assuming so is it best to put the brisket on top and pork on lower shelf?
2) I'm hoping to put the pork / beef in at 7-8pm with the hope that they should take 12-15 hrs to finish. Is that realistic for a wsm 47 with 10kg of meat?
3) I have bought an injector for the beef, how long in advance of putting it into the smoker should I inject?
4) If the pork / beef finish on time, the hope is to then do ribs on the bottom for 3-5 hrs and the salmon on top. Am I biting off more than I can chew here, figuratively and literally
Any tips, encouragement or advice gladly received. Also thanks to the posters here and while this is my first post, I have lurked here for ages and used much of the advice already to start my adventures into smoking.
Duncan
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