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First Brisket Smoke

post #1 of 9
Thread Starter 
Okay all....I'm getting ready to smoke my first brisket
I have 30 lbs total I am doing. The largest slab is 6 lb.

Is my math correct: Largest slab = 6lbs x 1.5 hours per lb = total smoke time 9 hours?

I am doing this much meat for a fundraiser, so the brisket is going to be pulled /shredded. Any tips for pulling this one off?PDT_Armataz_01_36.gif
post #2 of 9
Go by the internal temps and not times, but you have a good ball park estimate there.

For pulled/shredded, take the meat to a higher internal temp (205-210 range) and you should be good to go.
post #3 of 9
It is OK to have a basic time frame in mind for planning but internal temp is what dictates whether the meat is cooked enough to pull or shred. You'll need to be in the 205o range. Slow cooked meat hits temp plateaus and will affect cook times.
post #4 of 9
Jas if you follow the Brisket thread sticky posted here you'll be fine bout all I'll add is after you foil at 170 you can pull it off the smoker and put it in the oven at 250 to finish (it won't asorb any more smoke wrapped) that way you can get another one on. Take it to about 200 internal for pulling.
Good luck great cause PDT_Armataz_01_37.gif
post #5 of 9
Thread Starter 
Thanks...I have 6 slabs of brisket that are going in at the same time, so I'll have to play with the times for them all. How often should I be checking the meat temps?
post #6 of 9
Jas, you'll really want to buy a wireless thermo for this Q. The secret to a timely Q is not peaking! I got mine from Lowes, I think it's from Boston Scientific. Bout $40. Also, you'll want to stick that in your smallest piece of meat as typically that piece will finish first. 6 slabs is a big Q brother. We'll be waiting for the Q-view.
post #7 of 9
And just to prove how friendly this forum is, you should know I was raised in Ann Arbor. Go BLUE!!!
post #8 of 9
I would check the smaller ones when you spritz after the first 4 or 5 hours remember more than likely they will all hit a plateau and will finish at very different times. When they start getting close I'd check bout every 1/2 hour or so and check the bigger ones every once in a while just to get an idea of what to expect.
I have a bunch of thermometers and suggest you start buying some alot of people buy remote ones and I do have 2 of those but I also like the wired ones (which are much cheaper) so I don't have problems with frequencies. I stick 1 in each piece of meat. So far I've got about 10 thermometers most were under $15 dollars and all are digital
post #9 of 9
Thread Starter 
Well then, we'll have to have some friendly competition come november.
Maybe a cook off?

Good luck this year...hopefully RR will help to turn the big ten around and catch us all up with the rest of the nation and open up the offenses!
But then again....that's why we got Pryor
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