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another brisket question *now with Q VIEW*

post #1 of 9
Thread Starter 

I am cooking two briskets for a wedding Sat 6pm.  briskets are 12.5 and 13.5 lbs.  When would yall start cooking?  I am thinking of starting around midnight Friday night.  maybe be done between 1-3pm Sat.  let rest in ice chest till eat time.  Thoughts?

 

Plan on cooking at 220 on WSM using BBQ guru to regulate temp.  Prob foil flat around 160-170 IT and make burnt ends with point.

post #2 of 9

2 hours per pound and 2 hour rest. Figure for the larger one. If it were me I would smoke it ahead of time and reheat. I think you might be looking at 30 hours on that big one at the high end. You don't want to cut it close because that's when you get your BBQ butt kicked. I can tell you this from experience that this is the number one way people fail for a big event is trying to time it just right. It's not like baking a cake. Every piece of meat is different and even those two briskets can be done hours apart. Leave yourself plenty of extra time. You can wrap them in foil and towels and keep in a good dry cooler for hours and hours and they will still be too hot to handle when you unwrap them. Large muscle meat has a mind of it's own and can't tell time worth a darn. Hope this helps. Most of us have been there and done that so hopefully you won't make that mistake. Happy smoking, timber.

post #3 of 9

I totally agree , plan plenty of time , use the oven if you need (there's no shame in that ). And go by IMT not the time ; it's ONLY a guideline :icon_exclaim:

 

Use my Matra . . .Patience. The "stalls" are a PITA.

 

Have fun and  . . .

post #4 of 9

Sounds like a plan 

 

Gary

post #5 of 9

I would cook at a higher temp, say 250ish to reduce the cooking time.   Everything else looks about right. 

post #6 of 9
Thread Starter 
[IMG][IMG][IMG]

It turned out outstanding! It was done way sooner than expected. Put meat on at 10pm fri. Separate flat from point 7:15am sat (170 deg. IT). Wrapped flat, put back on smoker and cut point for burnt ends and put back on smoker. Put flats in ice chest 10 am sat. Stayed in cooler till 5 then re-heated all of it in oven.
Flat was a tad dry when slicing. But added beef broth when re-heated and it turned out excellent. Everyone loved it!
Ended up doing 3 briskets. Good thing because it was all gone!
post #7 of 9
Thread Starter 


I tried posting more pics, but having trouble...bare with me while I get them all here.

post #8 of 9
Thread Starter 
post #9 of 9

Nice job, good looking brisket

 

Gary

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