SmokedGouda
New member
My wife and I are having friends over this weekend and I'm starting to plan a smoke for this Friday. At first I thought they were coming over on Saturday so I would've had all day Friday to prep the meat cause I took off of work. It turns out they are coming Friday instead and now I'm left with much less prep time. I also have to go to a doctor mid day Friday, right around the time that the meat might be done. So I'm in a bit of a pinch...
I'm going to do a pork butt and a brisket. If Costco doesn't have a full packer then it'll just be the flat which would prob actually save me a little prep time since I won't have to do much trimming. Unless I feel like driving around to a couple Costcos to find a packer.
Now that they will be coming for Friday dinner instead, I have to toss on the smoker around midnight Thursday. (Pending size of meats, but assuming 1.5 hrs/lb). I'm going to aim to have the meat done smoking around 2-3 PM so I can then allow it to rest until we are ready to eat. I'll be away from the house for the DR from about 10:45-1ish. So there's obv a chance that my estimates are off and my wife has to take it out (I know she won't be thrilled about that), but I'm going to try and get it into the smoker as late as possible to try and get the timing right. Should my time estimate be revised if I'm smoking 2 meats?
My new plan is to purchase the meat Wed night after work. I'm going to brine them both in the same solution. I'm trying to figure out if brining for about 24 hours is a good idea or not. I would either put them in the brine around 10PM Wed night and remove them around the same time Thursday night before rubbing and putting in the smoker. The alternative would be to toss in the brine before I head to work Thursday morning around 7 AM and then leave it in there for about 12-15 hours or so. Doing it in the morning will just be a bit of a pain since I'll have to get up earlier than normal. Any thoughts on that?
With my last brisket brined, I let the brisket rest after brining for a few hours and I think that led to it being drier than I wanted. So I'm trying to avoid having a large gap between brining and smoking.
My next question would be which meat to put on top/bottom. I was thinking that since the butt will be thicker, to put that on the bottom and then the brisket on top. (Not the bottom shelf, just the lowest piece of meat.) Then lastly, should I dial up the recommended amount of wood since I'm smoking 2 meats at once instead of individually?
Sorry for the rambling... To sum up my questions:
1 - Increase time estimate for smoking 2 cuts of meat together?
2 - Brine for 12ish hours or 24ish hours?
3 - Location in smoker. Which meat goes on top?
4 - Increase amount of wood? Was originally thinking 6 oz.
Thanks for the help everyone, as always!
I'm going to do a pork butt and a brisket. If Costco doesn't have a full packer then it'll just be the flat which would prob actually save me a little prep time since I won't have to do much trimming. Unless I feel like driving around to a couple Costcos to find a packer.
Now that they will be coming for Friday dinner instead, I have to toss on the smoker around midnight Thursday. (Pending size of meats, but assuming 1.5 hrs/lb). I'm going to aim to have the meat done smoking around 2-3 PM so I can then allow it to rest until we are ready to eat. I'll be away from the house for the DR from about 10:45-1ish. So there's obv a chance that my estimates are off and my wife has to take it out (I know she won't be thrilled about that), but I'm going to try and get it into the smoker as late as possible to try and get the timing right. Should my time estimate be revised if I'm smoking 2 meats?
My new plan is to purchase the meat Wed night after work. I'm going to brine them both in the same solution. I'm trying to figure out if brining for about 24 hours is a good idea or not. I would either put them in the brine around 10PM Wed night and remove them around the same time Thursday night before rubbing and putting in the smoker. The alternative would be to toss in the brine before I head to work Thursday morning around 7 AM and then leave it in there for about 12-15 hours or so. Doing it in the morning will just be a bit of a pain since I'll have to get up earlier than normal. Any thoughts on that?
With my last brisket brined, I let the brisket rest after brining for a few hours and I think that led to it being drier than I wanted. So I'm trying to avoid having a large gap between brining and smoking.
My next question would be which meat to put on top/bottom. I was thinking that since the butt will be thicker, to put that on the bottom and then the brisket on top. (Not the bottom shelf, just the lowest piece of meat.) Then lastly, should I dial up the recommended amount of wood since I'm smoking 2 meats at once instead of individually?
Sorry for the rambling... To sum up my questions:
1 - Increase time estimate for smoking 2 cuts of meat together?
2 - Brine for 12ish hours or 24ish hours?
3 - Location in smoker. Which meat goes on top?
4 - Increase amount of wood? Was originally thinking 6 oz.
Thanks for the help everyone, as always!