Questions on first big cook

[Donjodie]

Question on brisket I’m doing 3 for this Friday at 11:30 AM
I will have to do two cooks because they are so big and won’t fit in my timberline
“ they do fit but there would be no space between the ones on the bottom”
So my questions are
Can I put spg on them tonight?
Then maybe start the first one early Thursday morning and the others Thursday at 5PM putting the first one in the oven to finish do you think that plan would work?
Any suggestions on how to pull off 2-16 hour cooks?

 

[Chasdev]

I do indeed..cook all of them "Hot and Fast", first three hours at 350 and when you wrap drop to 325.
Total cook time (if you use foil and add some liquid inside the foil wrap) will be around 6 hours.
Bark, flavor and tenderness will be great!
If you are going to keep them hot in a cooler or oven pull them at around 200 so the carry over cooking can finish them off, and be aware they can overcook if you hold them too long.
If you are going to pull and let them rest on the counter until they drop to 160, wait until they jiggle like jello, which should be around 205.

 

[jcam222]

Way to jump in the deep end! Looking forward to seeing the results.

 

[Donjodie]

Question on brisket I’m doing 3 for this Friday at 11:30 AM
I will have to do two cooks because they are so big and won’t fit in my timberline
“ they do fit but there would be no space between the ones on the bottom”
So my questions are
Can I put spg on them tonight?
Then maybe start the first one early Thursday morning and the others Thursday at 5PM putting the first one in the oven to finish do you think that plan would work?
Any suggestions on how to pull off 2-16 hour cooks?

Thank you

 

[Donjodie]

Way to jump in the deep end! Looking forward to seeing the results.

I’ve done 2
thinking I could do 3 but they are so big I can’t fit them lol between 15-19 lbs holy s$##

 

[tallbm]

Question on brisket I’m doing 3 for this Friday at 11:30 AM
I will have to do two cooks because they are so big and won’t fit in my timberline
“ they do fit but there would be no space between the ones on the bottom”
So my questions are
Can I put spg on them tonight?
Then maybe start the first one early Thursday morning and the others Thursday at 5PM putting the first one in the oven to finish do you think that plan would work?
Any suggestions on how to pull off 2-16 hour cooks?

Hi there and welcome!

Seasoning early wont hurt anything so don't fret over that.

I agree with the hot and fast recommendation.
If you arent going to go that route, can you cook earlier?
Like just do one ASAP and put it in the fridge. It will be even better a day or 2 later. Slice when cold and reheat in the oven.
Do the other 2 like normal or do the same thing and cook them early.

You have some options I say just go with whatever guarantees you can get the meet cooked properly and on time and go that route :)