Have a block party tomorrow and everyone is bringing a dish. I decided to do 2 briskets. I have done a total of 2 before, 1 each time. Both were in the 16lb range, both cooked low at varying temps for close to 24 hours. Came out awesome and everyone loved them(still asking me to cook them one). Seriously best cut of meat I have ever had.
Now to my question, I bought these as packers from Smart and Final for $2.37 per lb for those interested. They are going in my Master Forge 2 door propane burner. I have cut both in half, 1 point end @ 7.0lbs, 1 point end @ 5.4lbs, 1 flat end @ 4.2lbs and the final flat end @ 5.2lbs for a total weight of 21.8lbs going into the smoker. My question is do I use the 1.5-2.0 hours per pound on each individual piece or combined weight of everything in the chamber? I know about cooking to temp but I don't want these to end up being done WAY to soon and then having to reheat. I was planning to start them now at 3 pm Friday and we plan on eating around 3 pm tomorrow afternoon. My last 2 that I did were started around 10am at 225 then around 6 or 7pm in the evening the temp was turned down to 180-190 range to relax for the night then bumped back up in the morning as we approached the finish line and a 2-3 hour rest. Both flats will be in the upper part of chamber and the 2 heavier points will be in the middle area of chamber. Not using a water pan but 6 foil wrapped bricks instead. I also have a foil drippings catch pan that a bunch of the chopped up and trimmed fat will go into to render along with some of the rub I'm using. Also cooking these fat cap down.
So am I timing these based on 1.5-2.0 hours for total weight or for each individual piece. Forgot also that these will be removed around 205-210F to be pulled and the points will be scalped for burnt ends a little earlier.
Now to my question, I bought these as packers from Smart and Final for $2.37 per lb for those interested. They are going in my Master Forge 2 door propane burner. I have cut both in half, 1 point end @ 7.0lbs, 1 point end @ 5.4lbs, 1 flat end @ 4.2lbs and the final flat end @ 5.2lbs for a total weight of 21.8lbs going into the smoker. My question is do I use the 1.5-2.0 hours per pound on each individual piece or combined weight of everything in the chamber? I know about cooking to temp but I don't want these to end up being done WAY to soon and then having to reheat. I was planning to start them now at 3 pm Friday and we plan on eating around 3 pm tomorrow afternoon. My last 2 that I did were started around 10am at 225 then around 6 or 7pm in the evening the temp was turned down to 180-190 range to relax for the night then bumped back up in the morning as we approached the finish line and a 2-3 hour rest. Both flats will be in the upper part of chamber and the 2 heavier points will be in the middle area of chamber. Not using a water pan but 6 foil wrapped bricks instead. I also have a foil drippings catch pan that a bunch of the chopped up and trimmed fat will go into to render along with some of the rub I'm using. Also cooking these fat cap down.
So am I timing these based on 1.5-2.0 hours for total weight or for each individual piece. Forgot also that these will be removed around 205-210F to be pulled and the points will be scalped for burnt ends a little earlier.
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