(2) 5 to 6 lb briskets?

Discussion in 'General Discussion' started by anzio, Aug 10, 2016.

  1. anzio

    anzio Newbie

    I've read several posts here on smoking multiple meats at the same time but I'm still a little nervous. My 1st brisket was 5.5 lbs and I let it go 12 hrs in the smoker then wrapped it in towels and into the cooler for several more hrs. It came awesome. So what I think I'm reading is leave (2) 5 to 6lb  briskets in  for about 16 hrs or til the IT reaches 195ish alternating rack positions every couple of hours, then pack them in a cooler? Does this sound right or what else should I keep in mind?  I dont want them to run longer because I'll need about more  5 hours for the ribs after they come out.
  2. Not sure. I've never cooked briskets that small before: only packer trimmed briskets that run about 14-18 pounds. Where are you getting those? I'd think those weights are nearly void of any fat, which is what you want for this cut of meat.
  3. hardcookin

    hardcookin Master of the Pit

    It sounds like you have a fairly good plan.
    The most important part is monitoring the brisket between 195 - 210 to decide at what temperature it is done. The thickest part of the brisket will be probe tender.
    I don't really go by hours because the meat is done when it is done.

    Good Luck.
  4. anzio

    anzio Newbie

    My local butcher will cut the thinner end ( point cut?) Off for me. Im not a big fan of burnt ends. I still need to trim the fat down so it ends up around 5-6 lbs
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    A little more info woul help get you better answers.

    What kind of smoker

    How hot do you plan to cook 

    Are you going to foil

  6. anzio

    anzio Newbie

      Sorry (Tropics) still new here and I'm not sure what info is needed per post. I have a masterbuilt pro series 30 and I really don't like to foil at all. I usually aim for 225 oven temp til I get an IT of 195ish. That's been very effective for 1 at at time. I like to spray it with apple juice every time I open the door to add chips. I've never done  2 at a time and I would hate to ruin them. I plan on starting them at 8:00 pm on a friday and tending to them til about 1:30 am then sleeping til 6:00am and right back to spraying and adding chips. If I'm correct they should reach 195 between 10:00am and noon.  I'll take them out and wrap them in foil and pack them in towels in a cooler till later on. At around 12:30, I'm experimenting with my 1st babybacks. I think they can stay til they reach 180-195. I'm guessing from what I've read on here that it should be about 5 hours. them hopefully we feast.
  7. ahumadora

    ahumadora Smoking Fanatic

    The thinner end is the flat and the thick end is the point.

    Most of the briskets we get here in Argentina are only 6-7lb and they grass fed free range and kill em when they are 2 y.o here.

    I have a hell of a battle trying to find large briskets with good marbling.

    Been cooking them at 275f for about 6-8 hours and 200f internal while doing the Texas crutch at about the 4 hr mark.

    Still tough to do without burning them up or drying out.
  8. anzio

    anzio Newbie

    Thanks for clarifying which end is which. Im a newbie at this. Im very lucky to have a butcher in my neighborhood.
  9. Hello I just bought a masterbuilt pro ellretcic smoker it's my first time smoking and im doing a 5 lb brisket what should I set it at & time it will take

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