Hello,
I have made the mistake of agreeing to smoke a family member's birthday party for 8. I'm using an Napoleon Apollo 200. I do have a wireless alarmed thermometer.
A 9lb Brisket, a 5lb chicken and 10 brats. On the eve of the cook I'm freaking out a little.
I did a pork butt that was a big hunk of meat, 4.5lbs, not flat like this brisket, and it took from cold, 11 hours.
I'm budgeting 10.5 hours, 1.15 hrs per pound with a 3 hour buffer, will this be enough? I'm not starting to think I should go 18, because near the end I need to add on all that other meat which will dramatically drop the temp. I plan 225 and I will texas crutch but probably no liquid in with it at internal 160, and I understand that I can keep it on the smoker wrapped for a few hours at 203 with little to no damage, then if the other stuff isn't done put it in a cooler wrapped in a towel? I'll also use a hot water bottle to heat the cooler before putting it in.
What do we think about this plan? How long would you guys give for that chicken? I was going to spatchcock it as always but think now maybe cut it in half?
Yikes
I have made the mistake of agreeing to smoke a family member's birthday party for 8. I'm using an Napoleon Apollo 200. I do have a wireless alarmed thermometer.
A 9lb Brisket, a 5lb chicken and 10 brats. On the eve of the cook I'm freaking out a little.
I did a pork butt that was a big hunk of meat, 4.5lbs, not flat like this brisket, and it took from cold, 11 hours.
I'm budgeting 10.5 hours, 1.15 hrs per pound with a 3 hour buffer, will this be enough? I'm not starting to think I should go 18, because near the end I need to add on all that other meat which will dramatically drop the temp. I plan 225 and I will texas crutch but probably no liquid in with it at internal 160, and I understand that I can keep it on the smoker wrapped for a few hours at 203 with little to no damage, then if the other stuff isn't done put it in a cooler wrapped in a towel? I'll also use a hot water bottle to heat the cooler before putting it in.
What do we think about this plan? How long would you guys give for that chicken? I was going to spatchcock it as always but think now maybe cut it in half?
Yikes
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