
Dan
Audioholic Chief
I would say you probably want 12-15 lbs of brisket precooking depending upon how much your friends eat, other main course items etc. My experience with the brisket is that people eat a lot of it cause it is so awesome. How you do that depends upon the size of your smoker racks. Briskets have two parts, the flat and the point. If your rack is big enough you can do the whole thing as one but it is awkward to handle unless you have a very large sturdy spatula/lifter. Also the point is thinner than the flat so it doesn't cook evenly but many consider the burnt ends of the point a delicacy, I do. 12- 15 pounds would be about three flats or two whole briskets depending upon the size.That is done really well, thanks for the email.... I am going to try that this weekend, my sons go to a private academy and my wife and some other parents and local business owners donate funds to cover tuition so some of the exceptional public school children can attend, and this weekend they are meeting to go over some of the applicants...
We are probably going to have 15-20 people here, so should I do a few small ones or a single big one? By butcher will cut me anything I want, we entertain A LOT, when I call him, he set his phone to ring with the ABBA's money money money {true story, he actually made me call it while I was there one day to show me, I didn't know whether to be offended or what?}....
A word on the rub, don't skimp on the salt, it has a lot to do with the tenderness. Leave it on 24-48 hours in plastic wrap in the fridge prior to the smoke. Swerd seems to get a good result in an 8 hour smoke, I usually need 9-10 for some reason even though our gear and recipe are the same. I always measure the internal temp. 185 is minimum and 190 to 195 is better.
If Swerd gave you the sauce recipe, I highly recommend it although the ingredient list is long. You will never buy a bottle of sauce again. I triple the batch and freeeze it in very small gladware containers. My wife will drink it out of the bowl with a straw!
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