Hot & Fast Bristket with a 40" MES

[tstaires@cableone.net]

So, I have a good bit of meat to smoke for a friend of mine. I have a whole brisket, pork butt, 4 chickens, and 4 slabs of ribs, and they need to be delivered tomorrow morning. The big problem is that I can't fit all of the meat in my smoker at once, and the MES only goes up to 275 (so hot and fast brisket and butt seems out).

Here was what I was thinking I can do:

Smoke the brisket and butt for about 4 hours to get some smoke on them; then foil them and place them in the oven at 350 until they reach 200 or so. Then I can place the chickens, and ribs, in the MES to smoke at 225, for the desired time. (2-2-1 for the ribs, and about 3hrs on the chickens) When they are all done, I'll wrap and place in an iced cooler for delivery. 

I would like to know if this will work, or what I could do to have all of the ready on time. Any help is appreciated. Thanks!

 

[themule69]

That will work. However i would try 275 in the oven instead of 350. You didn't tell us what size the brisket or butt is?

Happy smoken.

David

 

[tstaires@cableone.net]

Oops. Sorry... 10 1/2 lbs untrimmed brisket and a 8lbs butt.

Any idea how long it would take 275?

 

[themule69]

I would figure 1.5 hours per pond on the brisket. Remember IT not time is how you tell when it is done. Tou can also use the tooth pick test.

Happy smoken.

David

 

[tstaires@cableone.net]

Thanks for the response. I appreciate it.

 

[tstaires@cableone.net]

I did the smoke last Sunday and the brisket was finished in about 9.5 hours at 275 degrees. Seem to turn out well!

Thanks again for the help.

 

[themule69]