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I'm sure you all get tired of these questions, but...

post #1 of 8
Thread Starter 
I'm smoking a brisket, few slabs of ribs, a fatty, & some ABT's for the Daytona 500. The weather is supposed to be pretty good until just after lunch, then rain. The race starts at 2 or 3. I would like to be done by lunch so I can sleep a couple of hours before the race starts.

I've never smoked a brisket before & have a couple questions.

1 Should I seperate it like in this link http://www.azbbqa.com/articles/brisket-trim.htm#

2 I know it all depends on weight, but to figure out what time I'm going to start I guess I need to find out the weight, go by the 1 to 1.5 hrs/lb & then give it a couple extra hours & then count back from noon (when I want to be done by).

3 About how long will the fatty take? I know when I need to put the ribs & ABT's on, but not too sure about the fatty. I plan on putting the ribs on around 6am & the ABT's a couple hours before noon.

It's too hot to get oysters this weekend, so we are going to get a bag of crawfish instead! I'll be sure to take plenty of pics. I'm sure I'll have plenty in the beginning, but as the beer starts flowing I don't think I'll be too worried about pictures icon_mrgreen.gif
post #2 of 8
You have your hands full.

I'm not an expert and others will be by but here's my expereince. I do briskets to pull so I take them to 195 which is about 1.5 lbs per hour. For slicing, anywhere from 185-195 internal. As for temp, I do 225 and have found it's more like 2-hrs per lb. Some of that may be an altitude factor, (5,300 feet). But, once done, you can wrap it in a towel and put it in a cooler for a few hours and still be good. Or, if you're running out of time, you can foil it and put it in the oven.

As for the fatty, a lot depends on how big/thick but your internal only needs to get to 160-165. So, it can be 1 hour to 3 hours, just depends on size and thickness. I would say, just get the fatty ready and at room temp and do it the following day.
post #3 of 8
Thread Starter 
I have a few thermometers already. I just wasn't sure about when I should start. I know the 1 to 1.5 hrs/lb isn't "the law", just going to use it & add a couple hours extra hours so I can get a start time.

Thanks for the help PDT_Armataz_01_34.gif
post #4 of 8
And remember...the cooler is your friend. If yer done 2 hours early, foil it, wrap in a towel and into a cooler. Much stress savings there, eh.
post #5 of 8
Thread Starter 
I know!

I don't have to worry about altitude here too much...I'm all of about 50' above sea level. icon_mrgreen.gif

I'm going to be slicing it. I have seen in a few posts that some foil at around 170 & others don't foil at all. What are the pros & cons?
post #6 of 8
Thread Starter 
That's why I want to finish a few hours before the race....well that and so I can take a nap biggrin.gif
post #7 of 8
Foil is basically for cooking. If you want REAL time..or ATTENTION savings...foil at 150-ish and into the oven and forget it till 180-ish. If you have an oven with a temp probe integral, go take a nap. The meat will suffer little. Perhaps pull the foil for a half hour to crisp the bark. Make sure you catch any dripping for a sauce too.
post #8 of 8
Check out the Smokin Okie Seared Brisket method. It's the best way to go and it seems to shorten your "Q" time considerably.
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