Do briskets cook faster in a smaller smoker?

[Jonok]

I dunno.
He eats breakfast tacos.

Smitty in Lockhart makes a darn good brisket, but he smokes them slow to 180 or so and wraps them in foil to percolate for another 18 hrs or so.

 

[forktender]

One brisket can differ from another in fat and connective tissue, that could alter cook time as well. Also if one cooker isn't insulated as well as another could play a part too.

Insulation has nothing to do with it.
As long as the smoker is holding temp, it's holding temp.
The only way insulation comes into play is the amount of fuel you'll burn through to hold your temp. In cooler climates, for example, you will need more fuel to keep steady temps.

 

[Chris_in_SoCal]

It may have something to do with your meat placement on the reverse flow vs the Lang. Your grate temp may have been hotter where you put the brisket on your Lang.


I tend to disagree with this statement. There are numerous threads posted on the forum disproving low-n-slow vs. hot-n-fast brisket smoking. Unless you consider 325* plus low-n-slow. If you do a search. I think you might be surprised.

Chris

I will take it from the best.

Franklin’s 12-13 hours

Terry Blacks – 12 hours

Moo’s Craft BBQ – 12-14 hours

If you are doing hundreds of these day after day why would you take the time to do it right if you could just do it in a few hours?

 

[gmc2003]

I will take it from the best.

Franklin’s 12-13 hours

Terry Blacks – 12 hours

Moo’s Craft BBQ – 12-14 hours

If you are doing hundreds of these day after day why would you take the time to do it right if you could just do it in a few hours?

I've heard of Franklin's but haven't heard of the other two you mention, and I believe Franklin cooks at 250 to 275*. Which I consider to be the starting point for hot-n-fast. 225* is low-n-slow. 300*+ is extremely hot-n-fast and works well for family outing, but probably wouldn't pass the muster for a business relying on its reputation for brisket to stay in business.

Chris

 

[JLinza]

As long as the smoker is holding temp, it's holding temp.

And if it's not, it's not. I have a thin offset that struggles because the temp fluctuates alot especially in cold weather. I always have longer cooks on it. Just throwing a couple things out there for the guy

 

[indaswamp]

Don't know if it has been mentioned in this thread, but thickness plays a role in how fast a brisket cooks as well....

 

[Smokin Okie]

And if it's not, it's not. I have a thin offset that struggles because the temp fluctuates alot especially in cold weather. I always have longer cooks on it. Just throwing a couple things out there for the guy

Both of his smokers are Langs.

 

[JLinza]

Both of his smokers are Langs.

I guess I missed that part.

 

[Smokin Okie]

I guess I missed that part.

No, you didn't, its in his intro post on Thursday. Both are Lang reverse flow.