Question on cooking times?

Discussion in 'General Discussion' started by sbskor, Jun 28, 2014.

  1. sbskor

    sbskor Newbie

    I am smoking two briskets tomorrow, one 4lbs and one 3. Should my cook time be based on the net seven pounds, or the individual time for each?
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Each separate cut will cook at its own pace. For each brisket, expect roughly 1.5 hours per you could plan on the larger cut taking around 6 hours or so. Just know that every piece of meat tends to have a mind if it's own, so this rule is only a rough guess. I usually figure on the 1.5 hours per pound, then add a couple of "cushion" hours to my estimate just to make sure it's done when I need it done. Oh and it's best to also allow some rest time as well...I like to rest a brisket for about an hour before slicing.

    Hope that helps! Good luck, and let us know how it turns out!

  3. sbskor

    sbskor Newbie

    Thanks Red. So I should probably start both at the same time and remove the smaller one earlier. I can always just wrap it and put it in a cooler covered in towels. That should keep it at the right temp until serving.
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Your plan will work but understand. Those relativily small  hunks of meat will only stay hot about 3 hours. So plan accordingly. You may need to go in the oven to hold them longer than a few hours. You may want to try the Recipe below....JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

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