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Smoking two

post #1 of 4
Thread Starter 
New here and j got a question and it probably a simple one just would like some in put. I'm getting ready for Easter and I'm smoking corn beef brisket and a 21lbs ham. I will be using one smoker and plan one keeping the juices separate. My question is they both call for the same cook temp and about the same time but with that much meat in the smoker should I up the temp and or plan more time? Will cooking two meats at the same time take longer?
Thank you
Smoke on
post #2 of 4

Only difference is more time for the smoker to recover after adding the meat. Stay at same temp but start time when the smoker is back up to temp. All else will be the same...JJ

post #3 of 4
Thread Starter 
Thank you jimmy
Will let everyone know how it goes. Hopefully with photos
post #4 of 4

Looking forward to seeing the q-view!



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