Local supply only had "large" packers. I haven't worked with one this size. Granted it will probably trim out to somewhere around 15 lbs. I'm attempting to reverse engineer this smoke. Dinner time on Saturday is 6pm. I know it needs to rest for at least 2 hours so it needs to come off, once it probes without resistance, no later than 4pm. I usually smoke at 250° but given the size I'm wondering if 275° might be a better choice especially given time constraints.
Now for the hard part, i.e. figuring out when to put this sucker on? On smaller briskets 10-12lbs before trimming, I never had a problem with a 6am start since I compensate by utilizing a crutch wrap at the stall and if it got done early it just spent some extra time in the rest cycle. Not certain 6am is going to work with this one. I could start it at Friday at midnight and determine around noon if I need to wrap in order to ensure dinner is met but having never smoked this size of a brisket I would like to hear from others what has worked for them with large briskets.
Matt
Now for the hard part, i.e. figuring out when to put this sucker on? On smaller briskets 10-12lbs before trimming, I never had a problem with a 6am start since I compensate by utilizing a crutch wrap at the stall and if it got done early it just spent some extra time in the rest cycle. Not certain 6am is going to work with this one. I could start it at Friday at midnight and determine around noon if I need to wrap in order to ensure dinner is met but having never smoked this size of a brisket I would like to hear from others what has worked for them with large briskets.
Matt