Ok, i admit it, I need some advice. I know this has probably been asked a million times, but here we go.
The set up (Lang 48 Patio): In a couple weeks, I am going to be smoking a 19# Brisket and 2-3 10ish lb pork shoulders for the fall Harvest Party at my church.
Question 1: Any advice on how long I should expect a brisket that size to take at around 250 - 275 cook temp?
Question 2: How much impact should i factor in for having multiple 4-5 big hunks of meat on at the same time?
Or maybe to make simpler, I am targeting a 3pm finish time, so that the meat can rest in a cooler for 2 hours before serving time at around 5. When would you all expect to begin your cook to hit close to that target?
I've had a hard time figuring out how to time my cooks for larger items, as they seem to finish much earlier on my reverse flow Lang than my Primo kamado style cooker given the same temp.
If I were just cooking for the family, i wouldn't sweat it, but obviously, the stakes are much higher here...
Thanks for any advice.
The set up (Lang 48 Patio): In a couple weeks, I am going to be smoking a 19# Brisket and 2-3 10ish lb pork shoulders for the fall Harvest Party at my church.
Question 1: Any advice on how long I should expect a brisket that size to take at around 250 - 275 cook temp?
Question 2: How much impact should i factor in for having multiple 4-5 big hunks of meat on at the same time?
Or maybe to make simpler, I am targeting a 3pm finish time, so that the meat can rest in a cooler for 2 hours before serving time at around 5. When would you all expect to begin your cook to hit close to that target?
I've had a hard time figuring out how to time my cooks for larger items, as they seem to finish much earlier on my reverse flow Lang than my Primo kamado style cooker given the same temp.
If I were just cooking for the family, i wouldn't sweat it, but obviously, the stakes are much higher here...
Thanks for any advice.