- Mar 30, 2010
- 16
- 10
I'm using an electric, 4 rack smoker (Bradley Original).
This is only my second attempt at a brisket (first one tasted great but was dry, and tough as a baseball glove). I hear 205 degrees IT is the target number for a tender brisket. Yet, I yanked the first brisky out of the smoker 185 degrees because I had hungry angry people waiting.
Now, I need to server 2 briskets by noon tomorrow. So I bought two 5 pound flats.
This time I was going to try the 7-2-1 method. But........
My question is, how will smoking 2 briskets at once affect my cook times? When should I start to have it ready by noon tomorrow?
What's more....My father-in-law just got his first set of dentures!
So it's imperative that these come out super tender (and juicy would be nice).
Help please
This is only my second attempt at a brisket (first one tasted great but was dry, and tough as a baseball glove). I hear 205 degrees IT is the target number for a tender brisket. Yet, I yanked the first brisky out of the smoker 185 degrees because I had hungry angry people waiting.
Now, I need to server 2 briskets by noon tomorrow. So I bought two 5 pound flats.
This time I was going to try the 7-2-1 method. But........
My question is, how will smoking 2 briskets at once affect my cook times? When should I start to have it ready by noon tomorrow?
What's more....My father-in-law just got his first set of dentures!
Help please