Multiple briskets

12 hrs at 200*, seems a little extreme to me, but hey what do I know about cooking brisket.

I would never cook brisket to a set finish temp, I've been taught by the forum experts that they should be cooked until tender.

I don't know how many racks you have, but I cook mine in the middle ones, it will be closer to set temps.

If you put the big one above the small one, it will baste it and help slow the cook a little, but you'll still have to FTC the small one first, it won't hurt it.

good luck

You have a dandy brisket cooker there.I think mine is a 1995 model,but I see a lot older.It has been the standard for restaurants,because it will roll right thru a standard door.

Yes,many restaurants used a time and tender method.They may set it up to go to hold 140º about 5 A.M. when someone comes to work,then back to cook until tender time .

Many of the CS folks used them as their home smokers,until the FEC came out.

Like the experienced cook, cal, says put the big one on next to top,3 or 4 hrs before the smaller one on the next shelf down.They will finish closer this way.

Don't know how much you trim,but on a load of trimmed 16 pounders,around 75 mins/lb could be a rough guess.
This cooker cooks very moist,but helps to have a remote therm in the small one.Until you gain some experience with this cooker,start probing for tender around 190º.

Thanks for input. I haven't smoked many briskets which is why I am posting. Cal, what temp do you suggest and what time frame?

I think my 105 is a 1995 model. Picked it up from a fish shop that went out of business. They used it to smoke salmon a few times a year and was able to pick up for less than the cost of a smokeete. I was very happy as I was prepared to spend more.

My temps might not work for how you cook. Problem with brisket cooking is there is sometimes some variables that is hard to understand...ie, thickness/evenness of flat, grade of brisket,etc.

It just seemed to me, that you might be able to cut back 4-6 hrs on your 200* and still have a good cook, but that might not meet your schedule?

Lots of cooks might just cook it all the way at 230*, anyway I'm with Tom on the 75 mins/lb guess.

You can really cook a brisket any way you want to and it can turn out great. For mine I cook a full packer in 12 hours for comps, and I do have a win with it.

But I have seen a winning team cook thiers at over 325 degrees in just a few hours.

I let the time I have control the temp I cook at.

For two different sizes. Start one latter or take it off earlier.

RandyE