so ive never done a brisket bigger than 6lbs, and i have a 10lb packer and 14lb packer sitting in my fridge that i will be serving 2mrw at a my dads 50th bday party around 5:30 pm...i no that we go by temp and not time, however im asking for general references of how much time i should expect for the smoke...i was planning originally to get 2 12lb packers but the selection at sams was pretty limited..also i was goin to start both around midnight and hopefully be done by 4 pm ish..but now im thinking it might be better to start around 9 on the 14lb'er and midnight on the 10lb'er..
im cooking them with sweet baby ray's to hold on to the rub..and the rub will be granulated garlic, black pepper, onion powder, roasted garlic & herb, seasoned salt, and paprika..
so what im really looking for is a general time frame of how long im looking at.. i know that all smokers are different, and that however many times i open the firebox and the main chamber change times etc..
so throw out some time frames and ill throw back some qviews...
brandon
im cooking them with sweet baby ray's to hold on to the rub..and the rub will be granulated garlic, black pepper, onion powder, roasted garlic & herb, seasoned salt, and paprika..
so what im really looking for is a general time frame of how long im looking at.. i know that all smokers are different, and that however many times i open the firebox and the main chamber change times etc..
so throw out some time frames and ill throw back some qviews...
brandon