I’m doing two briskets at once in my bronco on Wednesday. I know many of y’all have said to move from hanging to the grate at 5 hours. Have y’all ever left them hanging all the way until time to wrap? I wrapped the one I did last week 10 hours in and it came out great.
I’m planning on moving one to either the oven or my Weber with SNS once they need to go flat. I’m hoping to wait until wrap and move to oven if possible.
Thanks! I’ve done a chicken, a pulled pork, then a brisket/pulled pork cook with a couple of hours of overlap! I’m doing the double brisket then I may be done for a bit. But knowing how good of a smoker it is, I may not be able to stay away from it!
Here are pictures of one pulled pork and the brisket that I have done! This cooker of the moistest thing ever! It is also amazingly steady with temperature! If we had not had crazy storms blow in during my overnight brisket on Friday, I probably could have gotten a good 7 hours of sleep with a just a break in the middle to move the brisket to the rack. Instead my pit temp plummeted to 160, so I went out and put it in the oven while the bronco regained temperature.
All the food I’ve done on the Bronco has been amazing!
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I have done many brisket all the way thru. It takes longer but the bark is unbelievable. Two hooks daisy chained and pick up the flat with the third hook in that same daisy chain. If you get squeemish, you can certainly finish on the grate after the stall.
As of last night, they are dry brining in the fridge! We have one 10.6 pounder and one 13.9 pounder pre trim. I will document the cook here for future bronco owners who desire to run multiple briskets!
We are off! Meat on at 3:10pm. Learned that the TempSpike does not reach more than 1/3 of the way through my house. Both briskets are hanging down past the deflector. Last one did the same and came out fine, so we shall see how it turns out.
Just finished wrapping and putting both in the oven in an attempt to sleep as much as possible. I guess I went with customary recommendations of 5.5 hours of hanging before bringing down to grate level (or oven in this case). Both briskets are at about 170 and I set the oven to 250.
Surprisingly the bigger brisket was done first at 11:45pm. I then accidentally punched a hole in the bottom of the smaller one and made a mess on the bottom of the oven. Had to clean that up lest our security system smoke detector go off and send the fire department middle of the night! Glad we had Easy-Off handy. Got that cleaned up and got the smaller brisket back in the oven. It finished at 1:20am.
Both were hot held and came out amazing! The bigger one stayed in the 150 degree oven until 11:45am, a 12 hour hold.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I have not hung a brisket in the Bronco yet, but I did do two in my PBC (and another in the Weber Performer). I let them go until they were up to about 200, then wrapped and put them in the oven until it was time to put them in the cooler for the trip to my son's store where we fed all his employees. Must have been OK, because when he offered them another brisket dinner as incentive for a contest they put his store in the top 5 out of 130 stores.
J-Melt I'm going by a very faulty memory, but that memory is that the three briskets took from 8 to 11 hours. One of them was stubborn, didn't want to come out of the stall, so I finally wrapped it.
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