pros i need your help

[ldrus]

i am planning a big smoke on saturday(big to me any ways) i have a 11lb packer brisket getting some chicken(prob chick breasts) and a 4-5lb butt my question is timing,... i know that the skit will take about 1 1/2hr per lb figuring about 16 hrs for it. will it hurt any thing to cut the skit in half length wise and have 2 6lb ers? i am doing my first smoke on the new smoker not sure how long i can run it with out adding fuel so i cant start the skit the night before 16hrs is a long time lol what should i do what would you do? i would like to eat dinner around 5-6 pm

 

[ron50]

Well I am no expert but I can tell you the 1 1/2 hours per pound is just an estimate. You have to cook by temperature. Every piece of meat is different so there is no sure fire way to know in advance how long it will take. I would give yourself some extra time. You can always place the cooked brisket wrapped in foil in an unused cooler and let it sit for an hour or two after it gets to temperature. I dount you will be able to leave it overnight unattended. You are supposed to sit besides the smoker, watching the thin blu smoke roll by along with your favorite adult beverage. All nighters are a right of passage.
You planning on slicing it or pulling it?

Good luck with it.

 

[richtee]

Advice: Never do a major smoke with new equipment. That said...

Be sure you have at least 6 hours on the split brisket.. you can cheat and do the oven thing if you must. On the outside, it's like 2 more hours at 350. Keep yer eye on it, it's prolly gonna be a slicer, but at least 6 hours'll give ya the good smoke flavor. I say get yer butt up early and do whatcha gotta do...

And refer to line #1.

 

[deejaydebi]

Ikrus -

I think you'll love stplitting the brisket flat from the point the points are great for making burnt ends - lots of bark! It should take a little less time because it won't be as thick and you'll probably trim off some of the extra fat.

Good luck and Enjoy the new toy!

 

[low&slow]

If it was me, I would start the brisket Fri as soon as I walked in the door after work. Smoke it all night, 16 hours is a long time but well worth the effort. Just wake up every hour and add you wood or charcoal or whatever you're using. If you get tired you can always cheat and finish it in the oven at 225.

 

[richtee]

Won't it take as long in the oven as the smoker at the same temp?

 

[walking dude]

welcome to your first allnighter

finally got mine under my belt.........

*yawn*

Wd

 

[bbqpitstop]

The 1 and one half hour per pound is pretty accurate at 225, but most importantly I use "feel" with my brisket..........try to catch it when it jiggles like jello.............................and okay here's my best first place brisket secret.............wrap that sucker in saran wrap instead of foil to hold, but unwrap and let set for ten or fifteen minutes before you slice in order to get a good looking whole slice. Hope this helps

 

[mossymo]

Brisket is generally an all dayer or nighter; I say get'er dun and let us know your outcome, with pic's of course !!!

 

[ba_loko]

As to the chicken, stay away from the 'stand alone' breasts. I'd recommend a whole chicken, maybe even chicken halves, but chicken quarters at a minimum. And most definitely, brine them! The breasts (boneless) almost always dry out too quickly. Both with the chicken and the brisket, use digital thermometers. That will be the true indicator of when your goods are done.

Good luck!

 

[Dutch]

Yes it will take just as long, but you won't need to keep adding wood to the fire. Keeping the temps low and slow (225-250*) is what does the magic on the brisket (same goes with a pork butt). Remember, we don't want to rush the plateau!! If I put a brisket or a butt in the oven, it's usually after I foil it.