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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Brisket help

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  • Bob's BBQ
    Club Member
    • Jan 2016
    • 508
    • Wisconsin

    Brisket help

    Cooking for my niece's wedding rehearsal dinner. Dinner is 6:00PM Friday. (2) 15# briskets and (6) 8# butts. All oak cook at 250 degrees. Going to start cooking at 3:00AM. Wasn't planning on crutching anything. Hoping on an hour or two hold in a cambro. Does this sound like enough time?
  • Huskee
    • May 2014
    • 15577
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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      About me
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    Not for me. Butts seem to take roughly 16 hrs for me unwrapped, and you're allowing 15 total. But, my personal experience is that by the time it's been 16hrs, and the butts are at 195*, they don't need much cambro time.

    My advice, purely for 'better safe than sorry', is give it another 1-2hrs, or consider wrapping after the stall.

    Brisket, no clue, I never do nekkid briskets. Did one once and didn't care for it personally.


    • Scout789
      Club Member
      • Jun 2018
      • 153
      • Texas Gulf Coast
      • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
        Grill: Lyfe Tyme 16" Diameter X 24" Long.
        Thermometer: Maverick ET-732 and XR50
        For smoking, I am a committed stick burner.
        For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

      I would start no later than midnight. The briskets will need to be at least 195 deg if not 200. If they finish early, you can always cambro a little longer. I'm a very nervous cooker when cooking for others. Good luck!


      • CaptainMike
        Club Member
        • Nov 2015
        • 2684
        • The Great State of Jefferson
        • 24X40 Lone Star Grillz offset smoker
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          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
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        My limited experience is the brisket will be fine in that timeframe, but wrap the butts at 160-170.


        • smn1285
          Former Member
          • Feb 2017
          • 140
          • MD

          I would definitely put them on at midnight. You don’t wanna be rushed/stressed/sweating as 6pm quickly approaches. Get those things done and cambro them for several hours. They are safe in the cambro just don’tet them get below 140 the danger zone.


          • Bob's BBQ
            Club Member
            • Jan 2016
            • 508
            • Wisconsin

            Thanks for the feedback folks. I'll add a couple of hours.


            • dahcopilot
              Club Member
              • Jan 2018
              • 122
              • trent woods, nc

              having to keep them warm a few hours is easy and stressless


              • ecowper
                Founding Member
                • Jul 2014
                • 3655
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
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                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

                  Eric Cowperthwaite aka ecowper

                For that amount of food, and good sized butts and briskets, I would give the meat 15-16 hours to cook, figure your hour of prep time before hand (getting rubs on, bringing smoker up to temp, etc), plus 2 hours cushion at the end (cambro hold, an hour of just in case, pulling, slicing, etc) .... I would say this is a 19 hour effort .... which means start at 11 PM, maybe even 10 PM ... don't want to have hungry guests drinking champagne wondering where the food is


                • JoeSousa
                  Club Member
                  • Sep 2016
                  • 978
                  • Spokane, WA
                  • Weber 22" (4 of them)
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                    http://completecarnivore.com is my site

                  I have held briskets and pork butts for 6 hours wrapped in towels in a cooler. So definitely err on the side of being done early. A 10 PM-Midnight start should be fine. Much better to be done 4 hours early than 10 minutes late.


                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2938
                    • Republic of Texas

                    I always plan on 22-24 hours. that gives me 3-4 hours cambrio and a couple house wiggle room. on big cooks I figure 16-18 hours on brisket and butt. Lots of thermal mass in that cooker.


                    • Bob's BBQ
                      Club Member
                      • Jan 2016
                      • 508
                      • Wisconsin

                      Thanks all! Had a great time with this cook. Started the fire at 1:00AM. Meat went on at 1:30. Did a nice job holding temp at 250 for the length of the cook. The briskets came off about 3:00PM and the shoulders between 2:00PM and 3:30PM. Held all in the cooler until 5:00. Also did some St. Louis cut ribs on the PK for a snack at noon. Unfortunately, I was so busy when the meat started to come off that I got no pictures of the finished product! One picture before the cook to see if everything would fit, and one of smoker in action. All came out great, fed 80 people, no brisket left, some left over pulled pork. Many smiles. My niece and her new husband were very happy and their wedding on Saturday was beautiful. I appreciate all the advice from the great folks in the Pit!!

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                      • Steve R.
                        Steve R. commented
                        Editing a comment
                        I'm going to have to give it a shot sometime with the plastic wrap still on the meat. But how did you get the rub to stay on?

                      • Bob's BBQ
                        Bob's BBQ commented
                        Editing a comment
                        Holds in the flavor!!!
                    • Donw
                      Club Member
                      • Jul 2017
                      • 3489

                      Congratulations for the successful cook, and to the new couple. You added a good memory to their special day.


                      • klflowers
                        Club Member
                        • Sep 2015
                        • 3667
                        • Tennessee

                        Congrats on a successful day.


                        • Bob's BBQ
                          Club Member
                          • Jan 2016
                          • 508
                          • Wisconsin

                          Forgot to mention - made some of Huskee 's BBQ sauce. It was one of the most complimented items on the menu. I really liked it on the pulled pork. Going to make another batch to sizzle on some ribs. Thanks Huskee for sharing the recipe!!


                          • Bob's BBQ
                            Bob's BBQ commented
                            Editing a comment
                            Yup - the sawsh recipe that folks were commenting on the other day.

                          • lostclusters
                            lostclusters commented
                            Editing a comment
                            Which one of his sauces did you make?

                          • Huskee
                            Huskee commented
                            Editing a comment
                            lostclusters Appears to be the Original Shawsh
                        • Henrik
                          Founding Member - Moderator Emeritus
                          • Jul 2014
                          • 4498
                          • Stockholm, Sweden

                          Congrats on a successful cook! I love that chubby smoker, looks really cool!


                          • Bob's BBQ
                            Bob's BBQ commented
                            Editing a comment
                            Thanks Henrik - It was a good day.



                        2021 Meat-Up In Memphis Canceled

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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