How long to Smoke 2 Briskets in Charcoal Smoker

[mrpbnm]

Hello all. I have smoked a single brisket in my Charbroil Charcoal H20 Smoker http://www.charbroil.com/product/1206/Charcoal-H2O-Smoker.aspx about 5 times. Each time I did an ~15 Lb brisket for 45 minutes per pound. They came out great.

Now a friend wants me to smoke 2 briskets for his party tomorrow - one is 8 Lbs and one is 10 Lbs. So how long do I smoke them: Do I smoke for 45 minutes X 18 Lbs total weight (13.5 hours) or do I smoke for 45 minutes X 10 Lbs (7.5 hours). Or is there some other formula for smoking multiple briskets at the same time?

[Gunslinger]

I am amazed at how fast folks are cooking briskets these days.
Figure time by your temp and weight of each brisket, not combined.
I still can't figure time on big hunks of meat. I start early, early. If it gets done too early, in the cooler it goes, where it will keep for hours.

[mrpbnm]

Thanks Gunslinger for the speedy answer. Now I can rest easy.

[DDave]

Or is there some other formula for smoking multiple briskets at the same time?

Yes.

Until each one reaches the proper internal temp or consistency. For most people this is 195° to 200° or until a temp probe goes in and feels like your sticking it in butter. Don't chain yourself to the time per pound thing.

Read this, it may help.

http://www.smoked-meat.com/forum/showthread.php?t=6210

I
I still can't figure time on big hunks of meat. I start early, early. If it gets done too early, in the cooler it goes, where it will keep for hours.

What Tom said.

Dave

[mrpbnm]

Thanks DDave. The link gave me some ideas. I don't have a temp probe and I'm usually reluctant to open the top of my vertical smoker and use a thermometer for fear of losing heat. But, I'll take Gunslinger's advice and start early enough tomorrow to give myself plenty of extra time - in case I need it. Now, I'll have time to compensate for heat loss while checking the temp.

[doctor phreak]

well its hard to judge time on these big hunks of meat because of the stall a 10lb may take 10-12 hrs or the same piece may take 14-16hrs again depends if you have a easy stall or a long stall either way start early like they say and if it gets done too soon throw it in the cooler and it will stay that way for hours....and definitely need to get yourself a good thermo probe at least 1 for the meat and 1 for the smoker....good luck let us know how it turns out for you

[mrpbnm]

Well, I went to Lowe's on my lunch break and got a temp probe. Now I see that I should have bought two. Don't feel like making another trip to the store, so I'll have to make do for now... Any tips on how/where to set up a probe for the smoker?

[Texas-Hunter]

Well, I went to Lowe's on my lunch break and got a temp probe. Now I see that I should have bought two. Don't feel like making another trip to the store, so I'll have to make do for now... Any tips on how/where to set up a probe for the smoker?

Are you wanting to use the temp probe for the meat or the smoker??


On Edit::::: Welcome to Smoked-Meat..

[mrpbnm]

I'm planning to use the one I have now for the meat. But, I was asking about how to use a temp probe for the smoker.

[blues_n_cues]

probe test- no other way. i can't even give you a timeline because i do brisket around 350-375 now & i don't know your smoker but we do expect pix throught the process.

[Texas-Hunter]

If you are using a wireless probe, insert it through a potato or a small block of wood.. Place on the cooking grate..



Thanks DD for the pic

[SMOKE FREAK]

Its important to know what temp youre cookin at...thats what the probe in the smoker is for...Its equally important to know what the internal temp of the meat is...thats what the second thermo is for...if you dont know the internal temp of the meat...how ya gonna know when its done...
But thats just me....
Good luck to ya and let us know how it turns out

[davidmcg]

My vote is until its done. 195 internal, wrap in foil and blanket, put in cooler and wait at least an hour. I have had mine foiled, blanketed and kept in a cooler for 6 hours and the thing is so hot it burns your hands. The longer it rests, the more tender it is.

[doctor phreak]

me personally i dont even put a thermo in the meat until 6 hrs or so....

[davidmcg]

Especially if it is a full brisket, 6 hours is awful early. On a 14 pounder you know its not gonnna be anywhere near done low and slow for 12 hours at least. Ain't no reason to stab a probe in there and have another place for the juices to drain out. I usually reach in and try to pick it up before my probe ever goes in. If it doesn't look like it is getting close to falling apart, you got quite a way to go. Doc has the right idea, thats for sure. A brisket or butt is like a fine wine, you can't rush it and it is done in its own time. Gotta hit at least one plateau and make ya think it ain't never gonna be done.

Now if your smoking the flat or point seperate, they'll smoke in 6 hours easy.