Timing is Everything!

Former Member

Well... I have a barbecue to do down in Manhattan tomorrow at 12:30. That's about an hour from here. I made pulled pork, and some sides, in advance. But I'm feelin LUCKY... so I'm making the brisket overnight! It needs to be done by around 10:30, so I can get out of here and deliver the meal in time. Put 2 brisket flats, each (small) about 5 lbs, into the Smokette at 11:00 pm, at 230 degrees. If experiences serves me, they "should" be done in about 1.5 hrs per lb, or at about 7 am. If so, just foil and throw into the cooler. That will leave a 3-hr window for further cooking, if needed. Of course, they could get done by 5 am (waking me up at an ungodly hour), or they could never get done in time.

This is a bit exciting. Tune in tomorrow afternoon to see how I made out!!!

1/6/0311:19 PM

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Former Member

Hi woodburner!

Sounds like fun! I cooked on-site for 2 large parties this past Holiday. Lots of fun but cold and miserable.

When cooking flats.......pay no attention to the weight! The THICKNESS will determine how quickly..or slowly..they will cook. I have had flats take 30 mins/lb. and others over 2 hrs./lb.

I do not have any magic measurements for this so just eyeball the thing and go from there.

Good luck!

1/7/039:20 AM

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Former Member

well... my morning BBQ polder wake up alarm came at 4:15 am!! Since I was paranoid about not getting the beef done in time, I set the smokette close to 250, and them 2 small flats cooked in about 5 hrs (actually, only one hit 200 then... the other was at 177). Rolled back the thermostat to 150, then rolled back into bed. lol! got up at 8:00, pulled and foiled the done one, then set the temp back up for another hour or so, til the second reached 200. Sliced, packed up and went and served the meal. came out great...

1/7/032:46 PM

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