I’ve successfully smoked 8-10 lb market briskets in my SM045 for years. I recently loaded in two 16-17 lb packer briskets. I gave them 16 hours at 225 degrees. One came out fine. The other was burnt to a crisp along the bottom side for about 1/4 inch into the meat. Has anyone had a similar experience? Or can offer some insight as to what might have happened?
Thanks.
Tom
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Was the burnt brisket the one closest to the element? Did you rotate them during the smoke?
I don’t know the answer to the first question. Rotating them might make sense.
Thanks.
I echo oldsarge's question. Another possibility is one of the briskets contacted the smoker temp sensor and caused the smoker to run too hot. I only suggest that since 16 hours seems a pretty short time for briskets of that size at 225 F. The scenario of the brisket nearest the element getting overheated would make sense.
Makes sense to me as well. I think that possibly the big brisket on the lower rack may have acted as a baffle, absorbing a lot of heat but allowing much less to rise above it.
if I do packer briskets again, I might cut them in half crosswise.
Thanks again.
Rather than cut them, why not rotate sometime during the smoke?
That’s a thought.
The racks are the same size as mine. If you run the packer at an angle, 2 should fit. Run one left from to right rear and the other opposite. Sort of an X. Might work. I've not done two packers yet so this is just guessing on my part. Also can swap rack location maybe halfway through.
Worth trying. Thanks yet again.
