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?
Announcement
Collapse
Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Brisket help
Collapse
X
-
Administrator
- May 2014
- 15303
- central MI, USA
-
Follow me on Instagram, huskeesbarbecue
Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
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.
- 1 like
-
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!
- 4 likes
Comment
-
Club Member
- Nov 2015
- 2535
- The Great State of Jefferson
-
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
Old school big'ol Traeger w/Pro controller (Big Tex)
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
My limited experience is the brisket will be fine in that timeframe, but wrap the butts at 160-170.
- 1 like
Comment
-
Founding Member
- Jul 2014
- 3476
- 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
Thermometer = Maverick ET732
Thermometer = ThermoWorks Chef Alarm
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
- 3 likes
Comment
-
Club Member
- Sep 2016
- 925
- Spokane, WA
-
Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
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.
- 5 likes
Comment
-
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!!
- 4 likes
Comment
-
- 2 likes
Comment
-
Founding Member - Moderator Emeritus
- Jul 2014
- 4414
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Announcement
Collapse
Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Comment