Corned beef briskets

GFP

First time post, but have been here for a couple years.  You guys rock!  I have 4 corned beef briskets, weighing about 14 pounds total, that need to be done by 6 on Friday.  Any idea how long to smoke at 250?

lkapigian

Welcome and crap shoot on time, assuming they are a few pounds each and you are shooting for Pastrami , I’d rock the early AM or Night before and hold them , don’t push the window .. desalination is key … my 2 cents 

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.

As above from @lkapigian.  Don't get rushed. 

Langner91

They will hold or reheat just fine.  Unless you are looking for the "wow" factor of pulling them off with your guests standing there, don't risk it.  Get them done early.  

Nothing worse than a bunch of hungry folks waiting for the meat to get done.

I had it happen to me.  Imagine my stress when it seemed like it was never geting done, I ended up pulling before it was truly ready, it didn't get to rest as it should, and the meal was a disappointment (to me, those hungry folks were just happy to get fed).

Finish it early, and take pictures.  Then, when they say, "You made this on the egg?" you can show them pictures.

WeberWho

Welcome! I'm glad to see you jump in. Here's a few different options if you're thinking about pastrami. 

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1

fishlessman

i bought a 20 dollar pressure cooker exclusively for reheating these. 10 to 15 minutes and they are better than right off the egg

GFP

Thanks everyone!