Hi Everyone,
I am wanting to smoke a brisket to serve for xmas eve, about 20 people. I have only done a couple of smaller briskets before and also did just the point recently (~6lbs, took about 9 hours @ 250). I have never done a large brisket to be able to serve this amount of people. Is ~1lb per person of raw brisket an good approximation for how much I might need? A 18-20 lb brisket seems huge, would that fit on the 22 WSM? I have smoked them at 250 usually (wrap in butcher paper at 170, then pull at ~205). Is it better to try and get 2 smaller briskets, instead of 1 large one? My local butcher shop said they have packers ranging from 13 to 15 lbs right now and they said that would barely be enough for that many people. I am going to check out Costco tonight to see if they have any other options.
Estimates on timing I have read is about 1 hour per lb at 250, does this seem about right? I am trying to figure out the best way to go for the size and how long this will take to smoke. I usually use a 50/50 mix salt/pepper, but I am going to also try this Meat Church Holy Cow Brisket injection I got. Thanks for any tips.
-Brady
I am wanting to smoke a brisket to serve for xmas eve, about 20 people. I have only done a couple of smaller briskets before and also did just the point recently (~6lbs, took about 9 hours @ 250). I have never done a large brisket to be able to serve this amount of people. Is ~1lb per person of raw brisket an good approximation for how much I might need? A 18-20 lb brisket seems huge, would that fit on the 22 WSM? I have smoked them at 250 usually (wrap in butcher paper at 170, then pull at ~205). Is it better to try and get 2 smaller briskets, instead of 1 large one? My local butcher shop said they have packers ranging from 13 to 15 lbs right now and they said that would barely be enough for that many people. I am going to check out Costco tonight to see if they have any other options.
Estimates on timing I have read is about 1 hour per lb at 250, does this seem about right? I am trying to figure out the best way to go for the size and how long this will take to smoke. I usually use a 50/50 mix salt/pepper, but I am going to also try this Meat Church Holy Cow Brisket injection I got. Thanks for any tips.
-Brady