I have the Amerique and was wondering if anyone has ever smoked to full brisketts in this model. they will weigh approx 10.5 pounds each
I smoked one for 16 hrs @225 any Idea how much longer it would take ?
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Two will smoke the same amount of time as one if each piece is approximately the same size. Cook time is based on the size of each piece. Not totaled.
They will NOT finish at the same time, just the nature of the beast. I have read this is where some will put the bottom one on fat down and the top one with the fat up. Might consider the middle shelves also.
Two briskets,I'm jealious!!!
Two briskets,I'm jealious!!!
I just got an Amerique. It was delivered yesterday. I haven't smoked a brisket yet, but I believe you could fit four packers of 10 to 14 pounds each in there just fine.
I've read here on the forum that the cookshacks were designed to be brisket smokers.
I've read here on the forum that the cookshacks were designed to be brisket smokers.
Reduce overall cook time by 15 mins for each additional packer,if you use KISS and don't open the door, until the smallest one reads 195* internal.
If you use all the tricks,and open the door,add one hr for each additional packer.
If you use all the tricks,and open the door,add one hr for each additional packer.
quote:Originally posted by cal:
They will NOT finish at the same time, just the nature of the beast. ..
based on what?
I'll just have to disagree. If that's you're experience, ok, but if they ARe the same weight, they'll finish pretty close.
Keep in mind, the smoke has no idea if you have 1,2,3 or 4 whatever's in there.
All it's trying to do is hold the temp you have set.
Two won't make a difference to the smoker. BUT if you fill it up, then you're creating thermal mass and it tends to hold the temp better.
Keep in mind however (isn't there always an however?) that the briskets didn't come from the same cow so there could be differences.
Do NOT cook on time. You said you did one before, how big and how long? I'd use that PER HOUR estimate to get you in the ballpark, but determine if it's finished will differ for each one.
Smokin'
So do I use the temp for when its done ~ is 185-190 good?
Temp will get you almost done. When it gets around 192 or so stick it with a temp prob, if it goes in like your poking butter, your good. If you feel resistance give it a few more degrees and test again. The only way to truly tell when it's done is by feel.
quote:Originally posted by Smokin_on_the_Prairie:
So do I use the temp for when its done ~ is 185-190 good?
I replied to your email, but I'll post it here too. Bubba has the right idea.
Here's what I sent:
quote:No, that’s a temp to start checking. You can not cook briskets, successfully just going by temps.
You need to check them for how tender they are. Take you’re meat probe and push it into the flat part to check for temp. Around 195 they should start feeling little/no resistence when pushing the temp probe into the meat. If you feel resistence, give it a little longer. In the forum we call this the Poke and Prod method of determining.
When you slice them, now see how you like them how is the tenderness? Too tender, just right, not tender enough?
You need to decided, based on the resistence you felt, if that’s the right amount of resistence for the slices you’re eating.
Some people want to take them over 200 to get more tender.
Some actually like them around 190 and less (but I don’t recommend that)
Smokin’