Multiple Briskets

Discussion in 'Beef' started by slp0100, May 26, 2010.

  1. slp0100

    slp0100 Newbie

    I am planning to smoke 4 pork butts and 3 briskets in my 2 master built smokers for my daughters graduation this I have to adjust the cooking time for multiples?
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Always go for temp, not time.

    To answer your question though, you'll probably have a longer smoke due to more meat in your rig, but it won't be that much longer as long as your smoker temp is steady.

    Again, temp, not time.  If you don't have multiple thermometer probes, put your temp probe in the smallest piece of meat.

    Remember that each piece of meat is different though.

    Did I mention time not temp?  [​IMG]

    Also, stop by the roll call forum and introduce yourself.  Welcome to SMF!
    Last edited: May 26, 2010
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Indy hit it right on the head. Go by time not temp. [​IMG] No just kidding you want to make sure you always go by temp and not worry about the time. Every cut of meat will cook differently so one might be done at 5 hours and another might be done at 10 hours. It all depends on the size, thickness and fat content. I like to probe as many cuts of meat as I have probes for so you can keep and eye on them. Your smoke may take a bit longer but once you get it up to temp and if it is stable it shouldn't be that much longer. Good luck and make sure you post lots of qview (pictures) of the smoke.

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