First attempt at 2 briskets in the electric

[capatin awesome]

So, with this winter storm starting to work it's way in, I have to smoke two briskets for a party tomorrow night.  I have my smoker in my fairly well ventilated shed to keep it out of the elements, and if needed, I can run my big torpedo heater in there to keep the ambient temp at around 45*  on my old WSM that was a lot less predictable on holding temp, my brisket was always done in 8-9 hours. This time, with well controlled heat, I'm not sure what to expect.  Adding in that I'm adding a 2sd brisket.  I did 4 8# butts a couple weeks ago and it took 24 hours at 225* for the last one to hit 195* IT.  I rubbed them up last night and have them sitting in the fridge waiting till I decide when to put them on.  I need them ready to eat at 6:00 tomorrow night, so my plan is to put them on at around 2:00 this afternoon with the theory that at 225*, 18-20 hours should be my shortest cook time, and if I did hit 24, that would be ok too.  Any input from the peanut gallery??

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• capatin awesome
• Feb 21, 2013

 

[pgsmoker64]

Every cut of meat is going to cook differently.

I have cooked a 10# pork butt and it took 18 hours and turned around and had the same size butt take more than 24 hours.

Unfortunately it just happens like that and while you can plan and prep to make sure that everything happens as it should the meat sometimes has a mind of it's own, so to speak.

Looks like you got a good start.

Hang in there and be sure to show us some Q-view when you are done!!!

Bill

 

[sound1]

You'll be fine. They hold well and I would rather be done early. 

 

[bruno994]

If you run into any problems, simply throw them in the oven at 300 to finish off.  Keep the door closed on your smoker as much as possible to keep a constant temp as well.  Briskets like a steady temp.  Other than that, sounds like you have a solid plan, best of luck on your smoke.

 

[capatin awesome]

19 hours and 170* IT.  I think I'm right on track.  WOW, that never happens.
 

 

[sound1]

gotta love it when a plan comes together

 

[tjohnson]

I started doing my briskets "Hot & Fast", and like the results

For pork butts, I smoke until they hit 140° - 160° or so, the foil and finish in the oven at 325°
I have no patience for a L.....O......N......G Smoke!!!

Todd

 

[humdinger]

Also if you finish hours early, even up to four or five, foil wrap em, towell wrap em, and into the cooler to rest! This will soften the crust, but the oven can crisp it up again right before you plan to slice/pull it.

 

[smokinhusker]

Sounds like you are well covered with input! Don't forget the finished Q view!

 

[wolfpackpilot]

I foil too. And if you have the energy,

Take the broth from the brisket out of the foil and pour into a large sauce pan. Bring to a simmer and add finely chopped onions and chopped baby Bella mushrooms, and 1/4 cup red wine. Let it reduce for 5 mins. Stir in 2 or so table spoons of flour with 1/2 stick of melted buttet and a few shakes of black pepper, then add 1/2 cup of cream and stir like crazy.

You talk about some gravey that will send you into mash tatter heaven.... Man-oh-man. It sounds fancy, but it's good stuff.