Hey guys,
I'm thinking about changing up my method for brisket this week.
I have two prime briskets, a 13.8lb and a 15.65lb. Both of these are going to end up being overnight smokes, one starting Wednesday night for Thanksgiving dinner on Thursday early afternoon, the other starting Thursday evening for another Thanksgiving dinner on Friday at my sister's place which is about a 2 1/2 hour drive.
So, in order to try to get some sleep on both days, I am considering changing my process. Instead of smoking both the flat and point together, wrapping with butcher paper at 170ish and then taking it to 203; I'm considering separating the flat and point at the beginning of the smoke and cooking them separately, still wrapping with butcher paper at 170 and cooking to 203.
If I do this, then I will make burnt ends out of the point once it gets up to the 200 degree range.
My thought process is that if I separate them, they will cook faster and I can start later, like 5am instead of midnight.
I usually cook hotter, in the 270-280 range, and my briskets have been cooking quite fast lately, as fast as 8 1/2 hours for a 12.5lb brisket trimmed down to about 11lbs recently. I will keep my cook temps higher. Hopefully this will allow me to cook this 15.65lb brisket in the 8-9 hour range. Plus I'll get some good burnt ends out of it.
What do you guys think?
I'm thinking about changing up my method for brisket this week.
I have two prime briskets, a 13.8lb and a 15.65lb. Both of these are going to end up being overnight smokes, one starting Wednesday night for Thanksgiving dinner on Thursday early afternoon, the other starting Thursday evening for another Thanksgiving dinner on Friday at my sister's place which is about a 2 1/2 hour drive.
So, in order to try to get some sleep on both days, I am considering changing my process. Instead of smoking both the flat and point together, wrapping with butcher paper at 170ish and then taking it to 203; I'm considering separating the flat and point at the beginning of the smoke and cooking them separately, still wrapping with butcher paper at 170 and cooking to 203.
If I do this, then I will make burnt ends out of the point once it gets up to the 200 degree range.
My thought process is that if I separate them, they will cook faster and I can start later, like 5am instead of midnight.
I usually cook hotter, in the 270-280 range, and my briskets have been cooking quite fast lately, as fast as 8 1/2 hours for a 12.5lb brisket trimmed down to about 11lbs recently. I will keep my cook temps higher. Hopefully this will allow me to cook this 15.65lb brisket in the 8-9 hour range. Plus I'll get some good burnt ends out of it.
What do you guys think?
