I'm sure you all get tired of these questions, but...

Discussion in 'Beef' started by jdfire40, Feb 16, 2008.

  1. jdfire40

    jdfire40 Fire Starter

    I'm smoking a brisket, few slabs of ribs, a fatty, & some ABT's for the Daytona 500. The weather is supposed to be pretty good until just after lunch, then rain. The race starts at 2 or 3. I would like to be done by lunch so I can sleep a couple of hours before the race starts.

    I've never smoked a brisket before & have a couple questions.

    1 Should I seperate it like in this link http://www.azbbqa.com/articles/brisket-trim.htm#

    2 I know it all depends on weight, but to figure out what time I'm going to start I guess I need to find out the weight, go by the 1 to 1.5 hrs/lb & then give it a couple extra hours & then count back from noon (when I want to be done by).

    3 About how long will the fatty take? I know when I need to put the ribs & ABT's on, but not too sure about the fatty. I plan on putting the ribs on around 6am & the ABT's a couple hours before noon.

    It's too hot to get oysters this weekend, so we are going to get a bag of crawfish instead! I'll be sure to take plenty of pics. I'm sure I'll have plenty in the beginning, but as the beer starts flowing I don't think I'll be too worried about pictures [​IMG]
  2. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    You have your hands full.

    I'm not an expert and others will be by but here's my expereince. I do briskets to pull so I take them to 195 which is about 1.5 lbs per hour. For slicing, anywhere from 185-195 internal. As for temp, I do 225 and have found it's more like 2-hrs per lb. Some of that may be an altitude factor, (5,300 feet). But, once done, you can wrap it in a towel and put it in a cooler for a few hours and still be good. Or, if you're running out of time, you can foil it and put it in the oven.

    As for the fatty, a lot depends on how big/thick but your internal only needs to get to 160-165. So, it can be 1 hour to 3 hours, just depends on size and thickness. I would say, just get the fatty ready and at room temp and do it the following day.
  3. jdfire40

    jdfire40 Fire Starter

    I have a few thermometers already. I just wasn't sure about when I should start. I know the 1 to 1.5 hrs/lb isn't "the law", just going to use it & add a couple hours extra hours so I can get a start time.

    Thanks for the help [​IMG]
  4. richtee

    richtee Smoking Guru OTBS Member

    And remember...the cooler is your friend. If yer done 2 hours early, foil it, wrap in a towel and into a cooler. Much stress savings there, eh.
  5. jdfire40

    jdfire40 Fire Starter

    I know!

    I don't have to worry about altitude here too much...I'm all of about 50' above sea level. [​IMG]

    I'm going to be slicing it. I have seen in a few posts that some foil at around 170 & others don't foil at all. What are the pros & cons?
  6. jdfire40

    jdfire40 Fire Starter

    That's why I want to finish a few hours before the race....well that and so I can take a nap [​IMG]
  7. richtee

    richtee Smoking Guru OTBS Member

    Foil is basically for cooking. If you want REAL time..or ATTENTION savings...foil at 150-ish and into the oven and forget it till 180-ish. If you have an oven with a temp probe integral, go take a nap. The meat will suffer little. Perhaps pull the foil for a half hour to crisp the bark. Make sure you catch any dripping for a sauce too.
  8. navionjim

    navionjim Smoking Fanatic OTBS Member

    Check out the Smokin Okie Seared Brisket method. It's the best way to go and it seems to shorten your "Q" time considerably.

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