I'm doing briskets for 20+ on an overnight cook Saturday through Sunday.
I have done overnight cooks before and have the Minion method down pat.
This time I am doing something different, though, and was wondering if anyone else has tackled the issue I am confronting and if so how...
I'm doing 2 briskets of different sizes. I have a nicely trimmed 11lb. full brisket and a 5.5 first cut flat. I generally default to 1 1/2 hours at 225. I am aiming to have the meat done at about 5pm Sunday. So, I am targeting midnight to put the full brisket on the smoker, and then 9am for the little guy.
Here is where the problem comes in....
Smoke application? I put on the smoke in the first half of the cook. So the big guy will take smoke overnight and be done at about the time the little guy goes on. What then?
I don't want to give the big guy (the better meat) 10 hours of smoke, and I want the little guy to get some smoke too.
Suggestions?
I have done overnight cooks before and have the Minion method down pat.
This time I am doing something different, though, and was wondering if anyone else has tackled the issue I am confronting and if so how...
I'm doing 2 briskets of different sizes. I have a nicely trimmed 11lb. full brisket and a 5.5 first cut flat. I generally default to 1 1/2 hours at 225. I am aiming to have the meat done at about 5pm Sunday. So, I am targeting midnight to put the full brisket on the smoker, and then 9am for the little guy.
Here is where the problem comes in....
Smoke application? I put on the smoke in the first half of the cook. So the big guy will take smoke overnight and be done at about the time the little guy goes on. What then?
I don't want to give the big guy (the better meat) 10 hours of smoke, and I want the little guy to get some smoke too.
Suggestions?