The regular size three were all at or over 200 and probe tender at 5:15, 7.75 hours into the cook.
The bark on the 2 on the bottom rack had much more distinct pock marks from the fat dripping from the overhead briskets than I have seen before
This is how I had them laid out
THe big boy, 14 pounds trimmed, was at 190 and close to tender. I'll let him hang out there for a few minutes.
I am thinking about setting the ones with the oily spot and the pock marks back on the pit for a little 15 minute finish up at 6:40 right before I head up to church. I'll scratch the bark again after they've been in the cambro an hour.
Help: Briskets semi-frozen, need to serve in 14 hours
OK, well I have 4 beautiful choice-plus briskets, wet aged to perfection and I'm cooking them to serve for brunch tomorrow morning for church at 10. I started prepping late, about 6:30, and found out the new bbq fridge was too cold, and the 3 of the 4 were partially frozen. They range from 12 to 16 pounds.
I've got them on the counter, trimming what I can. The flap on the point is sort of frozen folded over on a couple of them.
I'm thinking I'll trim what I can, salt and rub, and put them on.
Then, in a couple hours, I'll unfold the flap and put some rub on the bar areas.
I'm cooking in my large gravity-fed insulated cabinet. I have been cooking the first 4-5 hours at 225, then upping to to 275, wrapping in butcher paper at hour 10 until probe-tender.
I'm thinking I should start them at 225 for a couple hours, then up to 275, and if they are not progressing in time, I'll need to wrap in foil at the end, particularly for the large one.
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