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Easter Brisket

post #1 of 4
Thread Starter 
i am firing up the smoker for easter buffet. i have smoked brisket many times, but have never smoked the amount i am about to smoke.
the question i hav is, i have 79 # raw weight, and was curious if i would
still need to smoke it 1-1.5 hrs per pound, as it would take a very long time to smoke.
i am smoking with an oaklahoma joe offset smokers using hickory, and pecan wood.

post #2 of 4
Ryan the biggest difference should be when you put the meat in it seems to take a bit longer to recover temps right at the start of the smoke. Other than that I don't think you'll see much difference other than it using more fuel to maintain the same temps as usual. I've had my Lang loaded to the max a few times and those are the only differences I notice
post #3 of 4
What Piney said and remember the brisket may all finish at different times the most I have done is four at once and the first one off and the last one off were two hours apart. With brisket each hunk of meat is different.
post #4 of 4
Remember you're applying the time/lb to the individual briskets, not to the total weight..
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