Butts and Brisket

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LarryWolfe

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I have a luncheon I'm catering at work next Thursday, so I'm off today and want to get the meat done. Doing 2 butts and 1 brisket on the WSM today and will vac seal and freeze, then reheat at work on thursday. I am using the extension ring just to raise the butts up a bit from the water pan. No reason in particular, just easier for me to reach the bottom shelf this way. But I still have room underneath the butts with it if I wanted to add another brisket!

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John it's something Finney designed and had a few made. They're simply rolled steel formed with the WSM dimensions. Here's another pic of it being used on the top rack. If you have two of them they will allow you to use a total of 4 grates on a WSM.

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Larry Wolfe said:
John it's something Finney designed and had a few made. They're simply rolled steel formed with the WSM dimensions. Here's another pic of it being used on the top rack. If you have two of them they will allow you to use a total of 4 grates on a WSM.

In the first pic the handles are up, in the pic below they are down.

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Unity said:
Larry Wolfe said:
If you have two of them they will allow you to use a total of 4 grates on a WSM.
Cool idea from the Finnmeister. Four grates on a WSM would give you great charcoal mileage! :shock:

--John

Well he also said he invented the "Reverse Sear"........................
 
That's Wolf's potty ring; it keeps him from pinching his bag. He uses it for cooking too. :roll:
 
Rag said:
That's Wolf's potty ring; it keeps him from pinching his bag. He uses it for cooking too. :roll:
Damn man that's awful harsh. :shock:
Funny but harsh.
 
Cliff H. said:
Looking good Larry. Maybe Finney will pony up with a price on some of them rings. :D

Cliff I don't believe he has any left, but I'll ask him. When he attempted to sell these a few years ago there was not alot of interest, so I think he scratched the idea. I will let him know people are interested now!


Everything finished up late last night, was cooled, then refridgerated and will be vacuum sealed this morning! From the taste samples I had I think everyone will be happy! Today I will do the chicken!


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Greg Rempe said:
As always...I would love to see how you would do in a comp with that brisket!!

We did in Salisbury (30th out of 84 teams).........................but we sauced it and should not have, it may or may not have made a difference who knows?
 

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