75 lbs of brisket - suggestions

spence · April 2014

Fellow BGE Owners, I am smoking over 75 lbs of brisket this weekend. My plan is to put the briskets on my AR for a long slow cook on Friday, say 215, start smoking at 5 PM and let it roll until Saturday around 2 PM. After the internal temperature reaches 205 pull them off and FTC until I have to take these to the party Saturday night. Does this approach make sense?

grege345 · April 2014

How many eggs you using?

spence · April 2014

1 XL

henapple · April 2014

Ask Centex

hapster · April 2014

And give out the address of where that party is happening

DMW · April 2014

And take pictures.

JohnInCarolina · April 2014

So... roughly 6 briskets?

cazzy · April 2014

Do you have more than one egg?

The Cen-Tex Smoker · April 2014

a few thoughts:

1) 215 is way too low for your planned time. You will be at least 1.5 (probably 2) hrs per lb at 215. Assuming you are cooking 4 large briskets of 18+ lbs each, you are looking at a 24-30 hour cook at that temp. There is no reason to cook that low anyway and you are just inviting the fire to go out at that temp when your egg is stuffed to the gills with 75 lbs of meat (no airflow). I would do more like 250 and plan on an hr per. Do what you want but you won't be done at 2 if you cook at 215 and start at 5 pm.

2) the briskets on top will cook faster than the briskets on the bottom. They will also soak the briskets on the bottom, most likely keeping them form forming a good bark. I would rotate them once the bark sets on the top briskets and add more rub if needed to the bottom briskets (now on top) once you rotate them. That will allow them all to cook more evenly and allow the bark to set on all of them as well

Sounds like a fun cook. Good luck and have fun.

.

cazzy · April 2014

215 is too low! You might run into stability problems if you don't have a pit controller and you might struggle getting through the stall.

I'd rather see you roll at 250 dome and start later than 5pm.

NPHuskerFL · April 2014

hapster said:
And give out the address of where that party is happening

+3 brisket address? ;-). Oops I meant what is the party address. Sounds like a meal of kings! Please kill us with pics.

cazzy · April 2014

NPHuskerFL said:

And give out the address of where that party is happening
+3 brisket address? ;-). Oops I meant what is the party address. Sounds like a meal of kings! Please kill us with pics.

Okay, I've been wanting to ask you. I always see you do +3 when you agree with what someone else says. It's always +3, never +1 if you're the first one or +4 and so on.

Does +3 mean something? I would use +3 if I was the 3rd person to agree. Honestly not busting your balls, just confused by your usage. #-o

sumoconnell · April 2014

j++;
printf(“+%i“, j);

There.

cazzy · April 2014

sumoconnell said:
j++;
printf(“+%i“, j);

There.

)

JohnInCarolina · April 2014

I just assumed he was implying he was three drinks along.

SGH · April 2014

@spence‌
Sir if you live close to Biloxi you can borrow one of my offsets. I'm currently working in the Gulf of Mexico but if you are interested let me know and I will call my wife and have her open the shop for you when you are ready. It will sure take the work out of it for you.

NPHuskerFL · April 2014

cazzy said:

NPHuskerFL said:

hapster said:
And give out the address of where that party is happening
+3 brisket address? ;-). Oops I meant what is the party address. Sounds like a meal of kings! Please kill us with pics.

Okay, I've been wanting to ask you. I always see you do +3 when you agree with what someone else says. It's always +3, never +1 if you're the first one or +4 and so on.

Does +3 mean something? I would use +3 if I was the 3rd person to agree. Honestly not busting your balls, just confused by your usage. #-o

.
@cazzy‌... I've been wondering this myself! Just found out why. When I would type +1 my friggin autocorrect was automatically changing to +3. So at some point I had an equation saved and apparently this is kept stored in "custom dictionary". So anytime I would put +1 the autocorrect would change it. There were like 150 other obscure things in this custom dictionary I have deleted.

Big_Green_Craig · April 2014

You'll be fine. Your plan sounds good. You will probably need to rotate them during the cook. Can't wait to see the results!

cazzy · April 2014

NPHuskerFL said:

cazzy said:

NPHuskerFL said:

hapster said:
And give out the address of where that party is happening
+3 brisket address? ;-). Oops I meant what is the party address. Sounds like a meal of kings! Please kill us with pics.

Okay, I've been wanting to ask you. I always see you do +3 when you agree with what someone else says. It's always +3, never +1 if you're the first one or +4 and so on.

Does +3 mean something? I would use +3 if I was the 3rd person to agree. Honestly not busting your balls, just confused by your usage. #-o

.
@cazzy‌... I've been wondering this myself! Just found out why. When I would type +1 my friggin autocorrect was automatically changing to +3. So at some point I had an equation saved and apparently this is kept stored in "custom dictionary". So anytime I would put +1 the autocorrect would change it. There were like 150 other obscure things in this custom dictionary I have deleted.

)

Well that makes sense!

plumbfir01 · April 2014

I'm no brisket expert but shouldn't he be testing them way before 205?

Also... Who the hell is big green craig?? One of you is enough.

cazzy · April 2014

plumbfir01 said:
Also... Who the hell is big green craig?? One of you is enough.

)

MaskedMarvel · April 2014

Sounds like five briskets. Do them at 225*.

Pics or it didn't happen.

TexanOfTheNorth · April 2014

SGH said:

@spence‌ Sir if you live close to Biloxi you can borrow one of my offsets. I'm currently working in the Gulf of Mexico but if you are interested let me know and I will call my wife and have her open the shop for you when you are ready. It will sure take the work out of it for you.

That is one kind offer @SGH!

fishlessman · April 2014

have you done a cook this size before, i know with my large if i really pack it with cold meat the pit temp drops for hours and i have to trust the settings i stabilized at or im chasing temps for hours. there is no place to put the probe without the cold meat screwing with it and giving you false readings. the first time i did it i had the vents wide open, a thousand degree fire, and a pit temp below 200 before i realized what was going wrong

The Cen-Tex Smoker · April 2014

plumbfir01 said:

I'm no brisket expert but shouldn't he be testing them way before 205? Also... Who the hell is big green craig?? One of you is enough.

he's the forum friendly version of the former. Took all the blog stuff out.

plumbfir01 · April 2014

The Cen-Tex Smoker said:

plumbfir01 said:

I'm no brisket expert but shouldn't he be testing them way before 205?

Also... Who the hell is big green craig?? One of you is enough.

he's the forum friendly version of the former. Took all the blog stuff out.

:-? Seems legit

The Cen-Tex Smoker · April 2014

plumbfir01 said:

plumbfir01 said:

I'm no brisket expert but shouldn't he be testing them way before 205? Also... Who the hell is big green craig?? One of you is enough.

he's the forum friendly version of the former. Took all the blog stuff out.
:-? Seems legit

does to me.

plumbfir01 · April 2014

I guess his .com affiliation is frowned upon on here? I think his blog rocks

spence · April 2014

Update to the story, I was given one flat and one point to smoke. Both of these meats were different sizes. I smoked the point all night and put the flat on early in the morning. I was really pleased with the smoke on the point, I used Pecan chips mixed throughout the lump. Also I just used salt and pepper. I pulled the briskets off at 195 and followed the FTC method. All in all the meat turned out very good. Sorry no pictures. Thanks to all your responses.

TexanOfTheNorth · April 2014

I'm confused... how was this 75lbs. of brisket?

Terrebandit · April 2014

There is something rotten in Denmark.

75 lbs of brisket - suggestions

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