Smoking two 20 lb briskets

[Chuckapp]

good morning. New to the forum. Looking for a little advice. Smoking two 20 lb briskets for a large group. Using a Weber Smokey Mountain 22”. I have never smoked a brisket this large, let alone 2 at the same time.

Based on my research, I need to plan for 1-1.5 hours per pound. I am hoping that isn’t the same equation for 40 pounds of meat, or I am gonna be in quite a time crunch. Any recommendations on how to optimize the cooking time without sacrificing tenderness? Would wrapping in foil/butcher paper for the entirety of the cook be the best approach here?

Thanks in advance for your advice!

 

[chef jimmyj]

No Sir, plan on 1.5 per on the largest Brisket. Next add 2 hours for the large cold mass and the fact that S#!T happens, especially when you don't need the hassle. Speaking of hassle, smoke at your chosen temp for 4 to 6 hours, wrap and finish in your oven. The Beef won't be all it could be as if you spent 20 hours tending the fire and coaxing the TBS...But, it is unlikely any of you guests are going to know the difference, UNLESS, you are catering a KCBS Judges Convention!...JJ

 

[Chuckapp]

Do you prefer butcher paper or foil for the wrap?

 

[gmc2003]

JJ has given you some sound advice. After a few hours your briskets won't know the difference between the smoker and oven(and neither will most of your guests). I'm a little more concerned about fitting two 20lbers on the WSM. You'll be using both grates I'm guessing. So you may need to do a few alterations to get them on there especially on the bottom grate. I think the ends of the brisket will be in direct line of the heat coming up from the ring. You may need to prop the brisket up in the middle with a brick or something covered in foil to make it fit and not exposed to the direct heat. At least until it shrinks enough to lie flat on the grate. Or you can cover the ends with aluminum foil to prevent burning.
However you do it please post some pics of the cook. I'm interested in seeing how this comes out.

Chris

 

[Chuckapp]

Good advice. I will get some pics on here of the process, for sure!

 

[chef jimmyj]

Butcher paper is great when you stay in the smoker. It lets some more smoke in. For the oven, go with foil, less mess as there is no fat or juices escaping...JJ

 

[HalfSmoked]

Great advice here JJ has it down pat for you. Waiting to see photos.

Warren

 

[HalfSmoked]

Thanks for the like JJ it is greatly appreciated.

Warren

 

[Chuckapp]

 

[Chuckapp]

Ok. 5 hours on the smoker. Ready to wrap and send to the oven!

 

[HalfSmoked]

Looking great for sure going to be some fine eating at you house.

Warren