[ratso]

i need some help. i am doing the always risky attempting my first smoke by throwing a huge party for people so i want to get this right the first time. i am getting one of these bad boys:

http://pitbarrelcooker.com/

seems to be a pretty straight forward solution. my question is this: what formula do you use for figuring cooking times for a big party? if brisket A takes 6 hours how much time should you give yourself for cooking 2 brisket A's? is there a general rule of thumb here? i can't just cook it til it's done because it's a party and people will be waiting for food. thanx guys/gals 

[Bob2]

Pretty risky plan.... I have done a full brisket in about 8 hours..but then I don't go by time. I wait until the internal temperature reaches my desired point.  Two won't add much if any extra time, provided your smoker holds temps well. You really should try it before the big party or make sure you have the local pizza shop on speed dial.

[Bob in St. Louis]

Two shouldn't change much regarding time. Almost insignificant.
How many pounds is the brisket? Six hours is awfully quick, unless it's tiny.
I'm thinking more like 10-12 hours for the average brisket.

That design for a smoker is a tried and true unit. (As I mentioned in the other thread) it's the same as a "UDS" (Ugly Drum Smoker).
There's as much of an underground group of fellas using drums and modded drums as smokers as there are guys modding audio equipment. So you chose a good type. The brand I'm unfamiliar with though.

It's easier to have your meat ready ahead of time, as you can always take it off the smoker, wrap it in foil, and put into a cooler full of towels to "hold" for as much as a couple hours. The one thing that you can't do, is rush a brisket. It's done when it's done, and it's almost like they have an individual personality. Two 15 pound briskets will cook differently from each other, so you won't get a much in the way of rules for "cook it this long, at this temp, for this long" rules of thumb.
The BBQ guys use what they like to call "The Butta" method of determining if a brisket is finished. They don't even use a temp probe to take the temperature, they use the probe to poke the meat until it slides through the brisket "like butta". Believe it or not, when a brisket is finished the probe will slide through without resistance. If you take it off before that, it'll be tough, chewy and dry.
When it's done, you do have to wrap it and "cooler it" for an hour or so for it to "rest" and solidify a bit.

MMmmmm yum....

[ratso]

thanx to both of you! because the pit cooker is not technically a smoker (its kinda a cross between a smoker and a grill) and the meat is cooked hanging meat cooks a lot quicker than in a smoker. and i ventured over onto another forum and they agreed, the cooking times should be roughly the same with extra slabs o'meat. surprising!

[Bob in St. Louis]

Ok, I stand corrected with cooking times. I've not a "drum" kinda guy, so I apologize for giving bad info.
Talking about types of smokers is like talking about CD versus vinyl and tubes versus digital.
I'm not in the Drum camp. 

In case you're interested, > HERE'S 16 pages of "Drum" porn

[ratso]

you always give GREAT info 

[Bob in St. Louis]

Thanks!
How about a link to your NEXT meal. 

[Bob2]

As Bob in St Louis said it is better to have things ready ahead of time. Meats can be placed in a cooler or oven that has been pre-heated to keep things warm. Each cooking device needs to be used to create a baseline for the cook. Start early as you can warm up most things..... Better than being late.....unless you like the trash talkin you will get for being late..
Good luck with your plans, let us know how it went!
Bob2

[marvda1]

first time brisket is tough for anyone, pork butt might be your best bet, just cook it untill the bone pulls out.

[ratso]

actually the plan is to do both 

this thing better be as close to set it and forget it as they make it out to be. oh well. always hot dogs on the grill if it sucks

[Bob in St. Louis]

If you blow them away with some epic appetizer, they'll probably forget about the meat if you screw it up.
Seriously.
Check out "Atomic Buffalo Turds". They're one of the best things I've ever eaten, despite the odd name.
Also check out "Scotch eggs".

Both are great as "extras" thrown on the smoker as the main course cooks.

Bob

[Rob Babcock]

+1 on the ABTs!  I need to make another batch soon!

[etcarroll]

Wow! They want $270 for the Pitbarrel cooker.

I need to find a used 55gal drum and make a UDS, the link to the Bacon Wrapped Jalapeno Cheddar Stuffed Pork Tenderloin almost made me swallow my tongue.

Ok, I stand corrected with cooking times. I've not a "drum" kinda guy, so I apologize for giving bad info.
Talking about types of smokers is like talking about CD versus vinyl and tubes versus digital.
I'm not in the Drum camp. 

In case you're interested, > HERE'S 16 pages of "Drum" porn

[Bob in St. Louis]

Thank you, and you're very welcome. 

The only word of caution, based on your comment about "finding a used drum", is that some drums are lined with a material that ruins the drum (forever) for the purposes of cooking.
The lining is visible, from what I understand, but be mindful of drums/barrels that you've "found" before you cook food in them.

Bob

[ratso]

Wow! They want $270 for the Pitbarrel cooker.

I need to find a used 55gal drum and make a UDS, the link to the Bacon Wrapped Jalapeno Cheddar Stuffed Pork Tenderloin almost made me swallow my tongue.

$270 seems pretty damn cheap for a smoker to me. you probably paid more for a power cable than that 

seriously though you could easily do it yourself if you wanted. the hardest part would probably be sourcing the drum, it's a 30 gal drum (if you read the write up on amazingribs.com you can see why they chose that size). clean it and paint it with heat resistant finish. drill holes for the hanging bars and get a couple of rebar pieces. weld tabs inside for the grate, and find or make an appropriate size one. cut out a air vent and fashion or buy a regulator plate for it. weld on handles if you wish, and feet too if you don't want it to burn a circle on your driveway.


me, i'd rather pay the $270 

[Bob in St. Louis]