Add smoke wood at 7 hour mark along with more meat?


 
R

Rob O

TVWBB Pro
So what are people's thoughts here? I'm doing a staggered cook toinight.

Plan to start with a 14 lb packer bottom rack. About 7 hours later I'll be adding an 8 lb back cut brisket on the top rack.

Whadda ya' think about whether I should add some smoldering smoke wood along with the second brisket? Don't want to over do it with the first brisket or under do it with the second.......



FWIW:

Am using 2 parts oak to 1 part hickory.
Planning to use Minion with smoke wood initially laid out in a ring.
Dry pan.
Will decide whether to foil or not once I see how fast/slow the cook's going.
 
Personally I would add more wood when the second meat goes on. I would not go heavy on it though-maybe 1-2 chunks. If you decide to wrap the 14lb packer then there is no concern of oversmoking at all.
 
Al Silverman said:
You could do a HH cook and put them on at the same time. I betcha they will be done at the same time too.

Al
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Thought about it. Have tried HH twice. First time was a disaster. Second time I still liked low and slow better. Doing these for a really good friend's birthday party so don't want to chance it.

Besides. In another thread I promised to do one fat side up and the other fat side down so the fat up or down debate can finally and scientifically *ahem* be settled once and for all.

So far I've got one vote for add....
 
I've read on here that once meat is over 140 degrees then it won't take any more smoke flavour, I have added more wood on a two stage cook with no problems.
 
James Mundy said:
I've read on here that once meat is over 140 degrees then it won't take any more smoke flavour, I have added more wood on a two stage cook with no problems.
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Nope, that's not it. The 140 thing refers to formation of smoke ring. As long as there is smoke present, meat will take on smoke flavor
 
I don't understand the 7 hour thing, unless that is when you are figuring to sleep. Depending on what time you're serving, I would think 2-3 hours would be the difference in when you would add the 2nd meat.
 
JimmyE said:
I don't understand the 7 hour thing, unless that is when you are figuring to sleep. Depending on what time you're serving, I would think 2-3 hours would be the difference in when you would add the 2nd meat.
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Am figuring 17 hours for the 14lb packer and 10 hours for the 8lb back cut.
 
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OK. So for what it's worth I never needed to add additional wood.

I used some extra large chunks (i.e. softball size) and there's plenty of life left in them. Maybe a little more down the road but no need to add anymore.

BTW, Packer's been on for about 8 hours now and is at 160. Pit's been running steady at 227......
 
Sounds like you are homing in on it Rob, around 185 internal pull that temp gauge right out. Cause now it is skewer time. Anytime between that 185 and 205 it is going to slide into the side of that flat like a well worn key and lock.
 
Yep. Got my thermopen ready, pointed and waiting....

Brisket #1 is fat side down and happily entering the stall at 162
Brisket #2 is coming up to temp nicely at 120.

Still struggling getting the pit temp stable.. time to walk away and not look at it for an hour I guess.....
 
Guys, I'm afraid I have the worst possible sort of BBQ news to report.

While I was out buying beer and bread..... And I'm not making this up.... The door fell off my pit..... Both briskets are completely ruined. I lost at least 1 probe and probably a fan.

I've had some failures before but this one hurts.

I've spend the last 2 hours buying more brisket and getting a braise together as I need to feed about 40 people 4 1/2 hours from now. Should just be able to make it.

A moment of silence please.......
 
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