cooking time

[fishinfool]

I put two 12 lb briskets on this morning at 930. the temp is a steady 225-230 and over mesquite. I got called in to goto work at 215p. What is the guess on time it will take to reach 165-170 so i can call the wife and have her wrap em. Next question is how long to get from time foiled to 195-200? Only good point to this entire thing is that the case of Shiner Bock sitting next to the pit will be cold when I get homw tonight at midnight.

[TB]

Hey fishin
welcome.
I've never really timed the 160 to 170 point before, but I'd guess it's 2/3 of the total cook time which should be about 12 hours if the heat stays up. Sounds like you either have no meat thermometer or the wifey would rather not use it, so....my "guess" is 5:30 pm wrapping. Then, around 8 pm, start seeing how tender it is. Pull around 9 pm if fork tender

[rstcso]

Trying to guess the times is almost impossible, but since you have to go into work, you can pull them at whatever temp they are, foil them and stick them in the oven set to 225* :shock: . Yes, I said oven. Only since this is an emergency.

[TB]

emergency?? I've a buddy here that does the oven thang every time on brisket. In the smoke for a while, finish in the oven.

[bigwheel]

General rule as some is prone to follow around here is a normal pit temps of 250 45 mins per lb in the smoke comes close enough for guv'ment work. Using these figgers and figgering you cooking a little below normal temps and you got two fair sized hunks of meat..I would predict 9-10 hrs in the smoke would be about right. Now how long till they be ready to eat after wrapping is dependent on a lot of variables. If I was forced into guessing I would say another 3 hrs. or thereabouts if the heat remains constant.

bigwheel

[fishinfool]

I just didnt want her lifting the lid and poking holes in it every 30 minutes so i was gonna just call her and tell her to check the temp. I may throw some oak on when I leave to make sure the temp stays up- I may have to weld some more angle iron longways in my pit to get the temp to stay up in the far end. I cant get it to stay at 250- 225 is about as good as it gets for me. Thanks for the help.

[TB]

Hey fishin,
Not knowing where you be, I couldn't guess about what kinda fish you chase. I'm partial to speckled ones myself, the kind that live in cold, pretty places. How about you?

[infamousterry2]

I'm new at this , but is the meat side by side or one behind one another going away from heat, just wondering, it would make a difference in the temp. of one of the meats wouldn't it.

[fishinfool]

TB Im born and bred in Texas. I chase about anything as long as it has salt with it. Planning on hitting the AJ's and snapper next weekend. No fish pulls like a rig donkey. I fish the Gulf in a little 23 foot boat and some call me a fool for doing it.

[bigwheel]

Great observation Terry. You a natural for this bbq bidness I think. Everybody I ever met from ole Mississpii..be a super smart person. Will matter where them briskets is implaced. You gonna move up to guru quicker than a minner can swim a dipper I think. You coulda aspired to godhood if you have been here only about 30 days ago or whutever. At any rate whut we have to convince our erstwhile cooking companion about is he needs to teach his little bride how to stoke fires..shuffle meat..etc..cuz he do not yet understand as do we that offset log burners is not a set it and forget type operation. The best of em can be purty labor and attention intensive which be best not left to wimmen. I mean when it come time to flip briskets or do the nails...Which do you think will win? Yeppers it a real no brainer to me. Nails. That boy wants to cook while he is at work needs a automated type set up. Give the bride some respite. I agee with ya whole heartedly about all that stuff.

bigwheel

I'm new at this , but is the meat side by side or one behind one another going away from heat, just wondering, it would make a difference in the temp. of one of the meats wouldn't it.

[TB]

TB Im born and bred in Texas. I chase about anything as long as it has salt with it. Planning on hitting the AJ's and snapper next weekend. No fish pulls like a rig donkey. I fish the Gulf in a little 23 foot boat and some call me a fool for doing it.
Wellsir, I was born there myself. Now where I got bred is none of your bidness. :lol:
Sounds like bottom fishing to me. Last time I went, the guy who took me had a GPS and a book with coordinates for sunken stuff. Once we got to a sunken bridge, we dropped anchor and hooked the bridge. Then we went to fishing. Kinda neat if not a little high tech. Poor fish, didn't have much of a chance.