Easter Brisket

Discussion in 'Beef' started by ryan eusterwiemann, Apr 1, 2010.

  1. i am firing up the smoker for easter buffet. i have smoked brisket many times, but have never smoked the amount i am about to smoke.
    the question i hav is, i have 79 # raw weight, and was curious if i would
    still need to smoke it 1-1.5 hrs per pound, as it would take a very long time to smoke.
    i am smoking with an oaklahoma joe offset smokers using hickory, and pecan wood.

    GO BIG RED
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ryan the biggest difference should be when you put the meat in it seems to take a bit longer to recover temps right at the start of the smoke. Other than that I don't think you'll see much difference other than it using more fuel to maintain the same temps as usual. I've had my Lang loaded to the max a few times and those are the only differences I notice
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    What Piney said and remember the brisket may all finish at different times the most I have done is four at once and the first one off and the last one off were two hours apart. With brisket each hunk of meat is different.
     
  4. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Remember you're applying the time/lb to the individual briskets, not to the total weight..
     

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