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Dual 10lb briskets

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CYarb
CYarb Posts: 6
edited November -1 in EggHead Forum
I am cooking for 20 Saturday afternoon and want to EGG two 10lb (trimmed weight) briskets. I understand cook to temp/fork twist test, etc. but for planning purposes I was using 20 hours. That seems long to me. If they are done faster, how long can they sit when wrapped in foil and in a cooler? Thanks and any other advice is appreciated.
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  • BYC
    BYC Posts: 358
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    JMO but 20 hours is too long. Although, they're done when they're done. If flats, which sounds like they are, then I would foil at internal meat temps of 160 to a finished internal temp of 190+. A packer I would NOT foil. Keep fire temps to about 225 and remember smoke intake is done at or around internal meat temps of 140.

    They should be okay in a cooler for several hours. Especially, if it's a Cambro or commercial cooler. You can always use some piping hot beef broth to pour over the rested slices of brisket.
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  • CYarb
    CYarb Posts: 6
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    Appreciate that. No, they are both packers, I just selected some of the smaller, more flexible. Is 15 hours at dome temp of 250 a better time frame for planning purposes? Thanks
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  • BYC
    BYC Posts: 358
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  • BYC
    BYC Posts: 358
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    Depends on how much trimming you did. I don't trim packers at all but that's just me. I would start watching internal temps at about 180 knowing that 15 hours would be about right. I stopped using dome temp as a gauge but rather run a probe to the top of the meat, which is more in line with grate temps. Regardless, for brisket I would try and keep dome temps down to about 235. At least for the first 8 hours or so.

    Happy Cookin'!
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  • BYC
    BYC Posts: 358
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    No clue why this posted more than once---sorry!
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  • BYC
    BYC Posts: 358
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    Post pics when finished please!
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  • Frobozz
    Frobozz Posts: 98
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    If they don't touch each other so that the heat can fully circulate around both of them, it doesn't take much/any longer to cook two 10-pounders than it does to cook one. I'd guess 12-15 hours. I typically cook to temperature of, say, 185, then wrap in foil, drop in a cooler and rest for at least an hour and often longer.
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