- Aug 24, 2013
- 5
- 10
The dear daughter's third birthday is 4pm on Saturday so I've decided to do Brisket as one of the main courses (around 40-50 people coming).
I've done brisket before but always flats and I have never done this much brisket at once. I have 1x 8# Choice Flat and 1x 17# Prime Packer. So I have 25# total but it will be split into 3 pieces - 2 flats and 1 point. I have a MES30 (I know I need a bigger smoker...) so I know I will have to cut the packer into point/flat since it won't fit in even diagonally.
I'm wanting to see thoughts on start time in order to finish for the party? I know the 1.5/hrs/pound rule but I know that can vary. I plan on leaving it in a cooler for a few hours before party time also to redistribute all those juices. So aiming to be in the cooler by 2pm so then I can work the burnt ends and get the other parts of the meal together.
The earliest I can get this on the grates is after I get out of work tomorrow - estimating to be home around 6pm. But my wife can get the smoker up to temp and the meat out of the fridge and resting before I'm home. I'm estimating 16 hours because of the three different pieces/sizes? Thoughts?
Also any tips/tricks/etc for this much brisket would be much appreciated. I've never done burnt ends either so anything there would be great as well. (I keep up on Let's Talk Brisket - so I normally do a few tweaks here and there each time I do a brisket)
I will Q-View as well!
I've done brisket before but always flats and I have never done this much brisket at once. I have 1x 8# Choice Flat and 1x 17# Prime Packer. So I have 25# total but it will be split into 3 pieces - 2 flats and 1 point. I have a MES30 (I know I need a bigger smoker...) so I know I will have to cut the packer into point/flat since it won't fit in even diagonally.
I'm wanting to see thoughts on start time in order to finish for the party? I know the 1.5/hrs/pound rule but I know that can vary. I plan on leaving it in a cooler for a few hours before party time also to redistribute all those juices. So aiming to be in the cooler by 2pm so then I can work the burnt ends and get the other parts of the meal together.
The earliest I can get this on the grates is after I get out of work tomorrow - estimating to be home around 6pm. But my wife can get the smoker up to temp and the meat out of the fridge and resting before I'm home. I'm estimating 16 hours because of the three different pieces/sizes? Thoughts?
Also any tips/tricks/etc for this much brisket would be much appreciated. I've never done burnt ends either so anything there would be great as well. (I keep up on Let's Talk Brisket - so I normally do a few tweaks here and there each time I do a brisket)
I will Q-View as well!
