I sent this letter to Jeff but I am worried he will be to busy to respond- does any one have any experince with very large briskets?
Thank you for all the valuable information on your web site. I have followed your site since I began smoking meat three years ago. Four smokers later- brinkman propane (Buddy asked for it back), brinkman electric (could not maintain lower temps), char griller with fire box side (love it and still use it) and now the Bradley 4 rack digital self feeding electric. I perfer the electric self feeder for the larger meats and overnight smoking due to being way to tired by dinner time the next day- I have gone to sleep five minutes after cutting and serving due to this.
OK so I digress. I have a question on Briskets- I have purchased the mother of all briskets for this weekends Memorial Day, 16 LBS. Why did I do this instead of 2- 8 pounders? Not sure at this point but I am sure it relates to the big meat, big party, big man syndrome my wife will occasionally accuse me of having. My question is will it still take 1.5 hrs per pound or should I take a few off. That's 24 hrs and I am afraid that I could be done well before the serving time and even before the serving time + the four hour warming trick in the cooler. Have you any experience with 15+ lb briskets, should I adjust the time ratio of 1.5 @ 220 for 24 hrs, should I cut the brisket in half, or should I just get a sack and trust that my last five 10 lb briskets have been great and 6 more lbs is just six more pounds? Any thoughts would help.