jason
Junior Member
Posts: 22 
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Post by jason on Apr 12, 2015 19:57:14 GMT -5
Hey fellas! I've smoked five or six packers cuts over my time with the smokenator, but I'm having a crowd over this weekend, and I'm thinking of doing something new: one 14 pound packers cut brisket and a 6 pound point (lean cap) on the hover grill. My question is what do you think the cooking time will be? Should I even risk doing two Briskets? If I pull this off it will be awesome! Also: I just bought a maverick thermometer and am going to drill a hole in the grill. Does one have to install a nipple or can I just insert probes through the hole as is.
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Post by ncsmoker on Apr 13, 2015 15:04:33 GMT -5
As for the Maverick just install the probes through the hole you won't lose much smoke out of it, just make it not much larger than one of the probes. Also I installed mine just above grill level 90 degrees from the SN and I don't really notice any smoke going out of it.
No problem doing the two briskets. I once did a packer brisket and a 12lb. pork butt for a crowd. Since you have already done several packers before you probably have the timing down for them 18 or so hours. The 6lb. point or flat, which is the leaner part of brisket will take 8 or 9 hrs. I cook my briskets at 250 degrees. You could also do the smaller piece on with the larger piece and just keep it warm in the oven or wrapped in foil and towels in a cooler.
ncsmoker
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jason
Junior Member
Posts: 22
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Post by jason on Apr 13, 2015 17:32:28 GMT -5
Thanks, Tom! You come through for me again! Question: should I add the two times together for two Briskets? I mean will it take 27 hours or will it take a total of 18 hours and the point will just be ready sooner?
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Post by ncsmoker on Apr 13, 2015 19:55:11 GMT -5
Jason there will not be much increase in the time that it takes to cook the two briskets as long as there is plenty of room between the two, say 2". You never have to add the times together. I normally just count on an extra hour and then I can keep them warm in the oven or wrap them and keep them warm in a cooler. Just a precaution I take when feeding a crowd so that they are done before they arrive. The point will be ready sooner.
Tom
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jason
Junior Member
Posts: 22
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Post by jason on Apr 19, 2015 8:02:45 GMT -5
Tom, my coals went out over night around 3 AM. Brisket was at 179. I woke up and brisket was at 151. Any advice on how to finish this off? I restarted the fire and brisket is now back up to 155, climbing slowly. Will the brisket stall again? Will it get overdone if I keep smoking it?
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jason
Junior Member
Posts: 22
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Post by jason on Apr 19, 2015 8:03:21 GMT -5
Coals had been out approximately 4-5 hours when I restarted the fire
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jason
Junior Member
Posts: 22
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Post by jason on Apr 19, 2015 11:05:29 GMT -5
Also, Tom: how long can a brisket remain wrapped up in foil in the oven before serving it? I've got it all done now, but guests won't be here for 5 hours...
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Post by ncsmoker on Apr 19, 2015 13:52:24 GMT -5
The brisket should not be over done by restarting just take to 190. Jason the brisket should be fine till your guests arrive. But I would wrap in foil and towels and place in a cooler instead of the oven. It depends on how low you can keep your oven. Mine only holds at 180 which is to warm. The foil, towel wrap is what the professionals do at the championships. It keeps the moisture in.
Sorry to get back to you so late but have been on the phone with my family on sort of an emergency with problems with my sisters daughter.
Tom
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Post by ncsmoker on Apr 19, 2015 19:51:31 GMT -5
Jason hope everything came out well for you.
Tom
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