Hey Everyone,
I have two bbq restaurants that myself and a few business partners took over about 6 years ago. The company has been in business for almost 50 years and has built a very local, loyal following over those years. As brisket has really grown in popularity over the years, we have decided that it might be time to add it to our menu. But, the problem is, is that we have no experience smoking it and would really like to put it in with our pork butts over night since they are similar cooking times (from what I have read) and it would seem efficient to do so. We do about 120 pounds raw of pork butts each night for 6.5 hours at 225 and then the unit holds once it reaches 140 for the remainder of the evening. Is this possible to do? Anyone have any experience with this and if so, what sort of procedure do you follow? I have read people smoke the brisket for a few hours and then wrap it in foil to finish. But I understand it's done once it reaches the 200-205 range and is a lot less forgiving then a big, fatty pork butt. Just not sure on proper procedure. Any suggestions and help would be greatly appreciated!
Aaron
