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Down time? Down time? That's what we are here? We're "down time"? And he's putting parenting and providing for his family as higher priorities?
I have to admit that I'm a little hurt.
Mickey, you need to talk some sense into that boy.
That looks very tasty. Well done and welcome aboard.
Now, it is your duty as a forum member to get us a picture of the chicken delight so those of us who can't buy it can recreate it and/or modify it. The picture will be a good starting point.
lousubcap said:The briskets will each behave as a stand-alone 5lb hunk. Ball park cook times depend on cook temperature-but the finish-line for a brisket is when you can probe the thickest part of the flat (even if a whole packer) and it feels like "buttah". Generally happens somewhere in the 190-205*F range. And each could finish at a much different time than the other. FWIW-
This - as long as the two briskets aren't touching each other. If you cook very low (220 or so) it could go as long as 2 hours per pound or 10 hours total. If you cook at a higher temp (say 275) it will usually take about an hour per pound or 5 hours total. But each brisket is a little different. I once had a 13 pounder cook in 7 hours at 250.
So, I would personally just get up at a reasonable time in the morning and put them on at some temp between 250 and 300 and let them go. You can always crank them up a little if you need to after you get going.