Hey all! Doing 100lbs of Costco prime brisket for my new pastors welcome dinner on Saturday. We expect around 200 people and some of that will will be kids. We decided around 1/4lb per person as there will be Mac n cheese, beans, corn casserole, and dessert too.
I wanted to see if anyone has any other advice to my plan for this cook. I have never done more than 1 brisket at a time and maybe have done 10 total, with only one I wasn’t please with. I understand most of the general techniques and difficulties that can come with brisket, but am no expert and have been smoking for about 2yrs.
Anyway here is my current gameplay. I’ll be using the Rec Tec BFG and the top two racks.
10-11pm put brisket on LO (180) for 2hrs with 2 - 12” smoke tubes one on left and one on right. Will be using Lumberjack Mesquite Blend Pellets. I’ll probably have it running 300 then drop to LO when I put them in.
After 2hrs bump the temp to 235, I only have 4 probes 2 with the rec tec and 2 Webber Igrill, I thought about using my trailblazer probes and having the meat probed and just turn it on when I want to get the IT then turn it off. I will spray periodically with apple juice, but won’t be any specific timeframe as I do want to get some shuteye.
Wrap with butcher paper at IT 175 let go to 195 then check for tenderness. My one question is for those that wrap do you still probe the meat after wrapping for the next few hours, or just know it’s going to take a few more hours to get to 195?
We plan on eating at 7pm Saturday night. So I would need to start slicing around 6:45pm to put in the chafing pan to serve. Ideally I need to have them done by 4pm Saturday so I can put them in the cooler and transport to our family center. We will also use a can or two of Campbell’s beef consommé in the serving pan.
That’s about as much info as I can think of other than I’ll season them with Jeff’s Texas rub! Any other input would be appreciated or assurance that the plan is pretty solid. Thanks for all your guys help over the past two years!
I wanted to see if anyone has any other advice to my plan for this cook. I have never done more than 1 brisket at a time and maybe have done 10 total, with only one I wasn’t please with. I understand most of the general techniques and difficulties that can come with brisket, but am no expert and have been smoking for about 2yrs.
Anyway here is my current gameplay. I’ll be using the Rec Tec BFG and the top two racks.
10-11pm put brisket on LO (180) for 2hrs with 2 - 12” smoke tubes one on left and one on right. Will be using Lumberjack Mesquite Blend Pellets. I’ll probably have it running 300 then drop to LO when I put them in.
After 2hrs bump the temp to 235, I only have 4 probes 2 with the rec tec and 2 Webber Igrill, I thought about using my trailblazer probes and having the meat probed and just turn it on when I want to get the IT then turn it off. I will spray periodically with apple juice, but won’t be any specific timeframe as I do want to get some shuteye.
Wrap with butcher paper at IT 175 let go to 195 then check for tenderness. My one question is for those that wrap do you still probe the meat after wrapping for the next few hours, or just know it’s going to take a few more hours to get to 195?
We plan on eating at 7pm Saturday night. So I would need to start slicing around 6:45pm to put in the chafing pan to serve. Ideally I need to have them done by 4pm Saturday so I can put them in the cooler and transport to our family center. We will also use a can or two of Campbell’s beef consommé in the serving pan.
That’s about as much info as I can think of other than I’ll season them with Jeff’s Texas rub! Any other input would be appreciated or assurance that the plan is pretty solid. Thanks for all your guys help over the past two years!
