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Brisket Questions with ECB

post #1 of 4
Thread Starter 

Ok taking the coach mentality of go big or go home. In this case go hungry!!!  Have a large gathering Sunday originally for some hotdogs my friends love and you can't get them here. Had 20lbs delivered. I am doing a brisket also. I plan on cooking 2 briskets at once. Have the rub and mop all preplanned.l. Probably fire up  around 7pm sat night. Serving time is 2 pm Sunday. Figure I will pull it off smoker around ten Sunday morning and wrap in foil and place in cooler until serving time.

I have a ECB that I have 2 fire pans ready with holes drilled around the side , legs are on the outside so I can set pan on bricks. New thermo installed. I plan on cooking a brisket on each rack and they are both around 11lbs.

 

Will cooking 2 effect cooking time? I know it is not an exact science but I want to be sure I have allowed enough time.

 

Sand in the water pan or water? What is the benefit of sane and should the sand just be dry or put in damp?

 

 

Did a brisket on the grill a while back before I read this forum and it was tough. Now I know I under cooked it. I have had success with ribs, chicken legs, pork shoulder and venison jerkey since I bought this smoker in July so now on to briket for the crowd.

 

Thanks 

Steve

post #2 of 4

 

Will cooking 2 effect cooking time? No it will only affect the recovery time if you open up the smoker and it will take a little longer to get to temp when you first put them in. I know it is not an exact science but I want to be sure I have allowed enough time.

 

Sand in the water pan or water? What is the benefit of sane and should the sand just be dry or put in damp? If you are worried about keeping the heat up then go for the wet sand with a foil cover. The sand will allow for higher temps than the water. They are both heat sinks and each will attempt to keep the heat at a constant temp.

 

post #3 of 4
Thread Starter 

AL,

Thanks for your response. Probably going to go with the sand. Before the modifications maintaining temps at time was a challenge depending on air temp and wind etc.. .   Figure if I keep it between 225 and 250 I will be good. Using a pecan and hickory mix for the smoke so it will be an expeience. Momma has the fan all set to put in front of my chair and she has a gallon of tea made and has baked me some fudge and a coconut pie and promised she would wake up at least once during the night to be sure I haven't fallen fast asleep and let the temps dip.

Steve

 

post #4 of 4

Wow Steve You got a great Momma!

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