Recommendations for two cooks in a row

ummgood

So I haven't been on for awhile but have been using my large egg quite a bit.  (It also has a crack so that saddens me but it still works).  It will have to do until I fork out the dough for a new one (no warranty was a gift).

Ok I am going to do this.  I have never tried to do two different cooks in a row.  In addition it is for Christmas day so I have a lot of people riding on my ability to pull this off.  I have successfully managed to cook ribs, brisket, pork belly, etc...  I have the ribs down and have probably smoked at least 30 racks.  I have had one successful brisket and the belly.

For Christmas I am going to cook a brisket overnight using my stoker to wake me up minimally.  Then after the brisket is done I am going to cook the ribs.  My question is do I need to remove the water pan and plate setter to put in more lump charcoal?  Or if I load it up will it be enough to do both cooks?

I am not sure exactly how the brisket will take but my goal is if I am in a time crunch I can transition the brisket to the oven at about 180 degrees in butcher paper and then cook the ribs on the egg.  My goal is to have everything done by 2 or so.  I figured the brisket could be done several hours early and I can wrap it in towels and throw it in an ice chest while the ribs cook.

Any thoughts?  I am hoping to get some expert advice from people who have smoked more than one thing in a row.

ummgood

Oh as a side note I bought a 13 lb brisket at Costco (USDA Prime) and a 3 pack of loin back ribs.  (These are my favorite and come out consistently good).

ThrillSeeker

You SHOULD have enough fuel to do both. 

This would be the perfect time to have a PSWoo2.  You can easily remove the grate, platesetter, and water pan, add more fuel, etc.

If you get the extender with it, you'll be able to add a second level and be able to cook brisket and ribs at the same time.

Or, you can always go out and grab a rib rack for those 3 slabs of ribs and squeeze your ribs on the grate w/ that brisket.

https://www.amazon.com/Barbecue-Bull-Reversible-Stainless-Professional/dp/B01H7N9L8O/ref=sr_1_17?ie=UTF8&qid=1482261875&sr=8-17&keywords=rib+rack

lousubcap

As above, load well into the fire ring (close to the top) and you should be fine for a series cook fuel-wise.  If you have a way to add a second level cook then you can start the ribs as the brisket is finishing and not end up with a protracted FTC (depending on when the brisket decides to declare finished) while cooking the ribs.  
If all goes south, with a good pair of heat resistant gloves you can pull the guts and reload the fuel.  If you have to go this route, make sure you have a landing zone for the PS before you start.  FWIW-

ummgood

Thanks I was looking at a woo but it probably would be too late at this time to get one.  Thanks I have good gloves which I use already but that is a good thought about the plate setter placement.

At this point I do already own a rib rack but I think it would be near impossible for me to fit the ribs on with the brisket at the same time.  I'll see when I get closer to that point.  I am going to try Franklin's style where I wrap at 185 internal temp and then I think at that point it is ok to move to the oven if necessary.  If the brisket is almost done by say 10a.m. then I'll switch to ribs.  If it looks like it wants to go way longer than I'll move it to the oven and then switch to the ribs.  This is all an experience for me.

If I get another egg I'm definitely going to go with the XL I think and limp the L along as long as I can with the crack.

fishlessman

place a grid right on brisket, place rib rack on top of that, it will fit. i cant time a brisket unless its just flats, that would make me more nervous over the setup

lousubcap

Regarding the rib rack-all you would need is a second level grid and you can lay the ribs flat for the cook but going in series will work as long as you go for the brisket finish-line feel.  FWIW-

Hans61

If you're the original owner and not a hand-me-down gift warranty should be good 

ummgood

Hans61 said:

If you're the original owner and not a hand-me-down gift warranty should be good 

I wish...  What happened is a friend of mine got it as a gift from his x-wife right before they got divorced.  As a part of the divorce he had to move into an apartment and the apartment complex was having a cow about it on his balcony even though he wasn't using it.  He was just storing it there.  Anyway he gave it to me for free and he had only used it twice.  It looked brand new and it wasn't even darkened yet.  Anyway being honest I don't feel right trying to file a claim on it.  The main part of the egg has a hairline crack down the back.

ummgood

Oh and I am still friends with the guy who got it as a gift but he has no clue where his ex got it and she wouldn't cooperate if we asked.

OPRFHouse

Ummgood... I have done a long smoke and then another cook right after that but it was not another long smoke.  What I have done is this... A long smoke like a brisket or pork butt.  Then, after taking that off I have removed the plate setter and put the ceramic grill grate back.  I bring the EGG to 300.  I then put salmon filets on for 20min.  This produces the most succulent salmon you could possibly imagine.  We have a vegetarian in the family so more and more we are using the egg for non- meat cooks.  

Hans61

Two cooks in a row could be your low and slow of choice followed by some steaks hot n fast :-)

jbreed

I think it depends on where you live.  I've been able to cook 20 hours on a load in my large while in south FL.  Now in South Denver - at altitude, I can only get about 14 hours and I have to cook a little hotter.

ummgood

I am in Austin and it isn't supposed to be that cold on Christmas.  So low elevation and moderate temperature outside.  I'll pull the platesetter out and check it before I put the ribs on.

Toxarch

I wouldn't do the water or the wrap but if you are used to the water then keep doing it that way. Wrapping and finishing in the oven is fine. I use the oven as a hot box often to keep brisket warm, rather than using a cooler. I usually have a good amount of lump left after a brisket, but I don't think there's enough for a rib cook. Last brisket I did seemed to go through a lot of lump in a hurry. There was almost no lump left at the end and the Stoker was fighting to keep the Temp up. 
When I use the Stoker for brisket, my meat seems to cook a lot faster. Maybe it's because the Stoker powers through the initial temp drop when the meat goes on. Maybe it creates more convection. I don't know. I do know that 16 lb Prime brisket (14 after trimming) at 250 shouldn't finish in under 10 hours. But it does and tastes great.

Engine6

ThrillSeeker said:

You SHOULD have enough fuel to do both. 

This would be the perfect time to have a PSWoo2.  You can easily remove the grate, platesetter, and water pan, add more fuel, etc.

If you get the extender with it, you'll be able to add a second level and be able to cook brisket and ribs at the same time.

Or, you can always go out and grab a rib rack for those 3 slabs of ribs and squeeze your ribs on the grate w/ that brisket.

https://www.amazon.com/Barbecue-Bull-Reversible-Stainless-Professional/dp/B01H7N9L8O/ref=sr_1_17?ie=UTF8&qid=1482261875&sr=8-17&keywords=rib+rack

What does the PS mean? Also, what kind of extender. I have the Large egg. Thx