I am planning on smoking (2) ~5lb. briskets in my OBS 4 rack system this weekend. Although I have experience (and success) with brisket on an offset firebox smoker - I've never done one much less two on an OBS. I plan on using the middle 2 racks and using a blend of hickory and mesquite briquettes and smoking at ~215 until I get an IT of ~185* then FTC until ready to slice. Anything I'm missing here...how long should this take (I'm guessing 14-16 hrs)? Is 2 smaller briskets in the OBS 4 rack a bad idea? Thoughts? Advice? Thanks in advance!
Sounds like your on track to me. As far as time - it gets done when it darn well pleases. Some say about 1.5 to 2 hours per pound. Never worked out that way for me. Let us know how it turns out.
Yeah I'm trying to have it ready for a ~8pm dinner Sat. for a group of friends and really having a hard time deciding what time to start it (although I'm seriously considering ~10pm friday night if I could be looking at 18-20 hrs.)
W E L C O M E to the Forum Ole Shiloh!
10lbs of brisket is not a huge load in the OBS.
I would consider your 10PM start, apply four hours of smoke, rotate racks (front to back and top to bottom) every four hours.
Use FTC to hold it if they are done early.
The more I'm reading on here the more I'm convinced that a 9-10pm Fri. start will be the way to go...great bunch of folks on here. Thanks for the advice and welcoming me to the forum! :)
WElcome to the Fun!
Here's a couple of links that might help in your smoking adventure.
recipe site:
http://www.susanminor.org/forums/
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Don't be shy about posting pics, We love them.
If done early you can always FTC until supper time. Good Luck
Welcome, and don't forget to post some pics of the final product! My friends make fun of my picture taking so I can show everyone on the "meat forums" but then I remind them who's feeding them and that there's a McDonalds within walking distance if they don't shut up.
Welcome OleShiloh, I say you are dead on with a 10PM start. FTC will last up to 5 hours if they are done early.
Quote from: Uncle Pigfat on August 10, 2010, 05:19:48 PM
Welcome, and don't forget to post some pics of the final product! My friends make fun of my picture taking so I can show everyone on the "meat forums" but then I remind them who's feeding them and that there's a McDonalds within walking distance if they don't shut up.
I love a person who has his priorities in order.
Pics first, then EAT!
your on the right track, id put the larger brisket on the bottom for most of the smoke / cook
Just bought 2 Angus flats today...both ~5 lbs...gonna get 'em started around 10 Fri. night and let 'em go low and slow and hope 18hrs. or so does the trick...I'll do my best to take pictures of the process (I should have some time on my hands) and report on how it turns out!
Good luck and keep us posted!
Welcome OleShiloh, remember there is always a lot of good advice here.