First big cook - help / advise needed
Posted: 04 Jan 2018, 11:54
HI everyone,
Having done a couple of smaller cooks on my new Weber Smokey Mountain (52cm) that I got about a month ago. Both cooks were pork butts (first to season the WSM, the second was for a boxing day party when I smoked 3 butts at once).
With both these cooks having been a great success, and me feeling more confident about controlling temps, I'm now planning a big smoking party at the start of February and really would like to cook the following:
1 x full brisket
1 x Pork butt
2 x racks of ribs (1x baby back + 1 x St Louis)
1x whole chicken
Obviously these things all take different amounts of time to cook but I plan on holding temps about 250F (121C).
Will I be able to fit all that on my WSM at once?
If not, I want to plan which meats I'll cook first and pull off the grill first (probably the brisket & pork butt)
Thanks,
Rob
Having done a couple of smaller cooks on my new Weber Smokey Mountain (52cm) that I got about a month ago. Both cooks were pork butts (first to season the WSM, the second was for a boxing day party when I smoked 3 butts at once).
With both these cooks having been a great success, and me feeling more confident about controlling temps, I'm now planning a big smoking party at the start of February and really would like to cook the following:
1 x full brisket
1 x Pork butt
2 x racks of ribs (1x baby back + 1 x St Louis)
1x whole chicken
Obviously these things all take different amounts of time to cook but I plan on holding temps about 250F (121C).
Will I be able to fit all that on my WSM at once?
If not, I want to plan which meats I'll cook first and pull off the grill first (probably the brisket & pork butt)
Thanks,
Rob