FoodBanter.com - View Single Post

maj888@cox.net

On Wed, 17 Jan 2007 19:01:16 GMT, wrote:

>
>On 17-Jan-2007, wrote:
>
>> 'm cooking for a big wedding, a lot more people than I've
>> cooked for
>> before. I have a New Braunfels Black Diamond smoker that
>> I've used
>> many times with good results, smoking brisket for about an
>> hour a
>> pound. The thing is, I've never smoked more than one
>> brisket at a
>> time. If I want to do two at a time (full briskets,
>> average weight 11
>> pounds and something), how should I adjust my timing? I'll
>> know when
>> they're done--I'm just trying to figure out when to put
>> them in.
>> I expect to move them around a couple of times during the
>> cooking
>> period to make sure they heat evenly. I'd be grateful for
>> any advice.
>> maj
>
>Maj, for openers, I use the Black Diamond's little brother,
>the
>Silver, so the principals are familiar. When fully loaded I
>shuffle about every four hours (only) for brisket or butts.
>Two
>hours for ribs.
>
>Figure 18 hours at the outside for multiple briskets. Don't
>worry about getting done early. You already know that they
>want to set for a couple of hours to overnight in a cooler
>anyway.
>
>Start 20 hours early. Have plenty of foil and cooler space
>available
>to keep anything/everything that gets done ahead of time.
>
>Don't make a mountain out of a molehill. You're going to
>make
>some killer brisket and the guests are going to fall all
>over
>themselves ooh'ing and aah'ing about how good it is.
>
>Make sure you have plenty of knapkins on hand.
>
>I'm having excellent reviews about "Struttin' Sauce" from
>Smoke
>& Spice,but then my guests are all Puerto Ricans and they
>like
>spicy. Serve any sauce on the side, but you knew that. I
>caught
>folks dunking chunks of bread in the Struttin' Sauce.
Thanks to all of you for the advice. I'll be sure to start early. Of
course, that means I'll need more bourbon on hand for myself and my
friends, so this could get expensive (and we might miss the wedding).
As to why you all weren't invited--I would have asked you, but my
daughter insisted on deciding who to invite to her own wedding. And
after all I've done for her!
For my table sauce, I've been thinking of using the Smoky Barbecue
Sauce recipe from "Paul Kirk's Championship Barbecue Sauces." I
haven't made this one before--anyone have an opinion on it? I want
something with some character, and that definitely doesn't taste like
it came from the supermarket, but some of these guests won't be as
adventurous as I would like so I have to show a little restraint.
maj