First Brisket

Welcome to the CS forum wolverine. There's a LOT of info here. Be sure to read SmokinOkie's 101's for briskets, ribs, pork butts, ect.

Sorry, I don't own a CS25 so I can't speak to the temp issue. Someone else will likely chime in though.

Packers and flats smoked together? No problem. The flats will finish faster so keep a temp probe in both of them during your cook. Were it me, I'd place the packer over the flat, fat side down and let the extra rendering fat from the packer point baste the flat.

Best of luck with your first cook. Holler back if you have any questions.

Thanx MaxQue. Sounds like a good idea. I wonder if I should start the packer first and then slide the flat underneath it later. Obviously I would have to open the door. At the moment I only have a single probe, but I can easily remedy that tomorrow.

With regard to the temperature, in the time it took me to come back inside, start my computer, register for the forum, type the original question and go back outside, the temperature had dropped to 217. Now about an hour and a half later it's at 200. I should have mentioned that I had to use an extension cord. The outlet I was planning on using has a GFI which continually resets when I plug in the CS25. The only other circuit I reached was beyond the length of the cord. I'm using a 9' heavy duty extension which I'm hoping is not a problem.

Check your owner's manual to see what kind of extension cord is recommended. It should be rated for outdoor use, marked "W-A" typically.

Check to see how many amps your smoker pulls. A 16 gauge extension cord up to 100 feet in length will handle 10 amps. For 15 amps up to 50 feet, you need 14 gauge. For 15 amps from 50 to 100 feet, you need 12 gauge. To be safe, call CS and ask them.

The CS web site says the CS025 pulls 7 amps, so a 16 gauge extension cord up to 100 feet should be fine. But I'd use the shortest cord that will work.

I'm not an expert brisket smoker, but I'd start that 10 pound packer before the 5 pound flat. Figure 1 to 1.5 hours per pound, so 10 to 15 hours for the packer, and 5 to 7.5 for the flat. But those are only rough estimates, and there can be a lot of variation. I'd get 5 hours on the packer then put in the flat. If the flat finishes first, FTC it until the packer is done.

I'd suggest putting the CS025 meat probe in the packer, deep in the middle of a thick part of the flat. But get another thermometer and put it in the 5 pound flat.

Read SmokinOkie's Brisket 101

The smoker will run for 20 minutes or so to get the wood burning regardless of set temperature. It will then settle down to the set temperature after awhile. That'd explain the initial higher temperature.

I like the packer dripping on and basting the flat.

quote:

I wonder if I should start the packer first and then slide the flat underneath it later.

It's your call. The packer will take longer. The difference in weight between the two = about an hr/lb. So you can start them together and foil the flat or use the math to finish them together.

Thanks everyone. I have a 9', 14 gauge extension cord, so it sounds like that should be OK. I was thinking that that might be what was causing the initial high temperature but according to Pags that probably wasn't a problem.

I'm leaning toward starting the packer first. I'm afraid that if I start them together the flat will be ready too soon. On the other hand that gives me some insurance against the packer being ready too late. I'm planning on us eating between 5-7 PM on Sunday so I thought I'd put the packer in at 3 AM--that way if it took 14 hrs it'd be ready at 7 and if it took only 10 I could FTC it till 5-6.

You mentioned buying a 10 lb packer and a 5lb flat. The packer should be done in 10-12 hrs. The flat 5-6 hrs. Allow an extra hr if you want to be on the safe side.

If one or both are done early, don't be afraid to keep them in a Cambro (cooler) for 3-4 hrs until serving time.

I assume that if I do start the packer first that the minute or less that I have the door open to put in the flat will not mess things up.

I'm thinking if the flat seems to be getting done to soon I'll just let it cook to 200 and then chop/shred it, assuming, that is that the packer seems to be coming along ok. I should mention that I also bought a couple of flank steaks for the grill as a backup in case the brisked doesn't work out. So basically I'll be cooking 20# of meat for 9 people. And then my wife asks me, "What shall we serve with it?"

By the way, someone--I think it was SmokinOkie had some thoughts on preparing a pulled/chopped brisket. All I remember is that there was a picture of the chopped meat in an aluminum roaster and that the writer said something about adding beef stock or some beef based liquid and then putting the whole business back in the smoker. I've tried searching to find the comments again but can't find it. Ring any bells?

I think that was SmokinOkie's thread about Chuckies you're thinking about. It's not brisket, but chuck roast.

Was it this one? PICS -- How to make Chuckies (Smoked Chuck Roast)

That's it SkipQ. Maybe I'll try some chuck roast next weekend

Well, thanks to all who helped. The briskets were fantastic! Definite crowd pleasers. No doubt at all that I will be doing this often.

Nice job!

These smokers can make pitmasters out of a guy in a short period of time...but just wait for 50-75 smokes later, your smoker will be well seasoned and IMO they produce even better,just could be me though!

Hey, you need to get on to practicing on some PBs and then take one to that butcher. That is how you have a friend for life, he'll remember you.

That way you can get ya a 14-15lb choice packer and learn some more things about being a brisket cook. He just might help a fella out, or not.