- Apr 12, 2013
- 13
- 10
Hello,
I've ordered a brisket from the local butcher, to pick up Friday. We're having quite a few people over for my birthday, so it seems I've picked quite a daunting task. I have a couple questions about the procedure.
Quickly, background: I have a Bradley digital smoker, i don't know the size of the brisket yet, (why can't i spell it brisket, i always type briskey first... i must have a problem) but i'm assuming in the 6-8 pound range. I also have a 7.8 pound boston butt for pulled pork. I just got myself an igrill, so I can monitor fairly easily. The long term forecast is calling for anywhere from 5-16 C (41-61 F) on Saturday. I just bought my smoker and have only used it 4-5 times, but have found myself frustrated with effect the cold weather has had on the internal temperature of the oven. This is part of the reason I bought the igrill, with the ambient temperature probe.
People will be arriving at my house for probably 5 o'clock. I'm good with not feeding them until 6-6:30. (We're Canadian, so alcohol is always the first course, anyways). So, brisket: 6-8 lbs @ 90mins per = 9-11 hours cooking time? Plus, 1-2 hours of cooler time, I realistically am looking at a 5am start? (not to mention the hour and a half or so it needs to preheat in our arctic climate)
I am comfortable doing an overnight cook, especially with the igrill i can check the temperature from bed. Friday's I work until 2:30pm. Also Friday is supposed to be very warm, 60ish, and I will have the smoker in the nice afternoon sunshine, so oven temp is less of a concern (until 9pm, anyways!)
Am I better to do this brisket Friday afternoon and then reheat for a bit on Saturday afternoon? If I do this, I will probably do the pulled pork Saturday afternoon. I'm not concerned about doing both at the same time, at all, but it would be nice to have that smokey smell lingering all day Saturday, too. I live close enough to work that I could come home at 11am, preheat the oven until I'm off work (2:30pm at the latest) and have the brisket in the smoker before 3pm, which would allow me to sleep by a decent hour.
Sorry for the long, rambling post. Trying not to over think things!
Thanks
Nathan
I've ordered a brisket from the local butcher, to pick up Friday. We're having quite a few people over for my birthday, so it seems I've picked quite a daunting task. I have a couple questions about the procedure.
Quickly, background: I have a Bradley digital smoker, i don't know the size of the brisket yet, (why can't i spell it brisket, i always type briskey first... i must have a problem) but i'm assuming in the 6-8 pound range. I also have a 7.8 pound boston butt for pulled pork. I just got myself an igrill, so I can monitor fairly easily. The long term forecast is calling for anywhere from 5-16 C (41-61 F) on Saturday. I just bought my smoker and have only used it 4-5 times, but have found myself frustrated with effect the cold weather has had on the internal temperature of the oven. This is part of the reason I bought the igrill, with the ambient temperature probe.
People will be arriving at my house for probably 5 o'clock. I'm good with not feeding them until 6-6:30. (We're Canadian, so alcohol is always the first course, anyways). So, brisket: 6-8 lbs @ 90mins per = 9-11 hours cooking time? Plus, 1-2 hours of cooler time, I realistically am looking at a 5am start? (not to mention the hour and a half or so it needs to preheat in our arctic climate)
I am comfortable doing an overnight cook, especially with the igrill i can check the temperature from bed. Friday's I work until 2:30pm. Also Friday is supposed to be very warm, 60ish, and I will have the smoker in the nice afternoon sunshine, so oven temp is less of a concern (until 9pm, anyways!)
Am I better to do this brisket Friday afternoon and then reheat for a bit on Saturday afternoon? If I do this, I will probably do the pulled pork Saturday afternoon. I'm not concerned about doing both at the same time, at all, but it would be nice to have that smokey smell lingering all day Saturday, too. I live close enough to work that I could come home at 11am, preheat the oven until I'm off work (2:30pm at the latest) and have the brisket in the smoker before 3pm, which would allow me to sleep by a decent hour.
Sorry for the long, rambling post. Trying not to over think things!
Thanks
Nathan