I have a bbq business and also do catering. Recently, I noticed my briskets cooked at noticeably different rates. I cooked 2 16 lb briskets (after trimming) on my 82" reverse flow smoker. I start at 225 for about 4 hours then bump up to 250-275 for the duration of the cook. I don't wrap until about 190 internal. Then hold for as long as I need to. I have an Alto Shaam holding oven. I took the briskets off after about 9 1/2 hours. Held them overnight. This is how I normally cook my briskets at my bbq business.
The next day I had a catering event and got up at 3am to cook two more briskets. I did everything exactly the same except I used my 36" smoker. The briskets were the same size as the ones I did the day before. However, in my smaller smoker, they were done in about 7 1/2 hours.
So my question is..... Do briskets cook faster, generally, in a smaller smoker?
The next day I had a catering event and got up at 3am to cook two more briskets. I did everything exactly the same except I used my 36" smoker. The briskets were the same size as the ones I did the day before. However, in my smaller smoker, they were done in about 7 1/2 hours.
So my question is..... Do briskets cook faster, generally, in a smaller smoker?