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Ok so I did the two briskets for the Jewish New Year. One was about 10.5 lbs and One was slightly over 12. Put the smaller one on the bottom. Both were fat side up. Did not change racks. smaller one came off at 11 hours and the second at 12.5 hours when my wife and I agreed that the probe...

I am going to be smoking two briskets on my 18 inch weber smokey mountain (10-12 lb each). I have a couple of questions that I would appreciate some advice. 1) I know every cook is different but when you cook two briskets vs. one change the cooking time significantly? 2) If I have a brisket on...

I did an 11 lb this weekend which took about 12.5 hrs - temp averaged around 240. Would recommend low and slow as well. I would start around 11-1130p for the brisket and keep it on the smoker the whole time. If it is ready early, it can stay in a cooler wrapped in foil and towels for a long...

Decided after six hours in cooler to put it in the oven for about 20 min as we had it going at 350 anyway. The very end of the flat was a little dry but overall it was fabulous. Will post some pictures tomorrow. Thanks for all of the suggestions. Exceeded expectations. Company was ecstatic.

At 12.5 hrs it was 195 in point and 205 in flat. Wrapped and put in cooler at 1245. Dinner is at 6. Will I need to warm in the oven and if so at what temp for how long

Thanks. Almost 11 hours and temp on smoker up to about 245. Temp has risen to around 180 in the brisket and hung there for since about 945. My hope was for it done around 3 so I think I am good shape for that. I opened the top to check and 6 and 9. I assume I do not need to open the lid...

Smoking my first brisket. I got an 11 lb at butcher. The brisket went on around midnight. Just used a dry rub. Got up a few times in the middle of the night to check temp on wsm and by 3am it stabilized around 235. Temp was 235 when I woke up at 7. Have the temp probe in the thickest part...