I have done some research on this subject, I even did a search of these forums with no actual answer so with the risk of being redundant I'm going to pose a question to you.
I am new here as a poster altho I am a long time lurker. I find this forum very helpful and has assisted me in making the best out of my smoker but now I have to ask a question.
I might smoke a brisket. I found one at Smart & Final that is about 14 lbs and if I go by 1.5 hours per pound I am talking about 21 hours on the smoker, charcoal smoker that is. I can not possibly feed my smoker charcoal every hour or so for 21 hours. I need to sleep sometime and it can get very fatiguing doing so. I would like to smoke it part of the way then finish it another way.
Here are my options -
1> Smoke it for about 8 hours then put it in the oven at 225 F for 13 hours remaining wrapped in heavy duty foil.
2> Smoke it for about 8 hours in the smoker, it's one with a fire box then add a heating plate in the fire box after taking out the remains of the charcoal and the wood and plug that in and leave it for another 8 hours. Adjusting the temp of the heating plate to make sure my temp reads 225 in the smoker. I never ever put a heating plate in the firebox but I wonder if that would work.
Some say that putting in the oven after x amount of hours is cheating but I can't stay up 21 hours to do this, I'll get tired and sloppy and make mistakes. If I had a Big Green Egg or some kinda Komado I'd probably be able to keep it in there all 21 hours because they retrain heat well because they are very insulated. You know right before bed make sure it's maintained heat wise then go to bed and it should last 'till I wake up but my Charbroiler won't retain that heat for that many hours. I probably have to put in new charcoal every 1.5 hours so what do I do? Oven for the remainder or heating plate would that work?
Thanks,
Gretscher
I am new here as a poster altho I am a long time lurker. I find this forum very helpful and has assisted me in making the best out of my smoker but now I have to ask a question.
I might smoke a brisket. I found one at Smart & Final that is about 14 lbs and if I go by 1.5 hours per pound I am talking about 21 hours on the smoker, charcoal smoker that is. I can not possibly feed my smoker charcoal every hour or so for 21 hours. I need to sleep sometime and it can get very fatiguing doing so. I would like to smoke it part of the way then finish it another way.
Here are my options -
1> Smoke it for about 8 hours then put it in the oven at 225 F for 13 hours remaining wrapped in heavy duty foil.
2> Smoke it for about 8 hours in the smoker, it's one with a fire box then add a heating plate in the fire box after taking out the remains of the charcoal and the wood and plug that in and leave it for another 8 hours. Adjusting the temp of the heating plate to make sure my temp reads 225 in the smoker. I never ever put a heating plate in the firebox but I wonder if that would work.
Some say that putting in the oven after x amount of hours is cheating but I can't stay up 21 hours to do this, I'll get tired and sloppy and make mistakes. If I had a Big Green Egg or some kinda Komado I'd probably be able to keep it in there all 21 hours because they retrain heat well because they are very insulated. You know right before bed make sure it's maintained heat wise then go to bed and it should last 'till I wake up but my Charbroiler won't retain that heat for that many hours. I probably have to put in new charcoal every 1.5 hours so what do I do? Oven for the remainder or heating plate would that work?
Thanks,
Gretscher