Cliff H.
Master Chef
Two 10lb butts and an 11lb brisket. I started them at 9:00pm last night. Everything was off by 8:00 or so the next morning.
Here are a couple of observations :
The brisket was up to 160 internal after only 3 hours and then it moved 15 deg in the next 5 hours. I was afraid that my thermometers were off because the brisket was coming up to temp so fast.
I have decided that the best way to do brisket for a crowd is to smoke it with the fat cap untrimmed and slice it with the fat cap and the point intact.
That 1/4" of fat cap helps to hold everything together while slicing. It also releases from the blade against the cutting board easier than the meat against the cutting board.
My uds ran rock solid 260-270 all night. I didn't have to so much as knock the ash down in the basket for the entire cook.
One brisket and two butts, even on the table with many more dishes at a potluck will only serve a line of people about 60ft.
Here are a couple of observations :
The brisket was up to 160 internal after only 3 hours and then it moved 15 deg in the next 5 hours. I was afraid that my thermometers were off because the brisket was coming up to temp so fast.
I have decided that the best way to do brisket for a crowd is to smoke it with the fat cap untrimmed and slice it with the fat cap and the point intact.
That 1/4" of fat cap helps to hold everything together while slicing. It also releases from the blade against the cutting board easier than the meat against the cutting board.
My uds ran rock solid 260-270 all night. I didn't have to so much as knock the ash down in the basket for the entire cook.
One brisket and two butts, even on the table with many more dishes at a potluck will only serve a line of people about 60ft.
Looks real good Cliff!
