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Unread 02-03-2014, 06:04 PM   #8
is Blowin Smoke!

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Join Date: 12-28-11
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Originally Posted by James Montigny View Post
Yes, cooking at 325 for a shorter period is always an option. I could just get up early, smoke the food and still be ready in time for the 12:00 opening ceremony.

The question is really more about stacking/fitting them in the oven, not so much how long or at what temp to cook them. I've never done the oven thing, let alone with this much meat.
I see....I have always layed them flat wrapped in foil in a pan when I need to put them in the oven. You will not fit as many this way but the wife would not be happy if I coated her oven in burnt brisket juice. This is one of the only things I use my electric smoker for.
Shirley Fabrication (on order)
Abe's Smokers 48" Entertainer
Custom 20x52 vertical
Texas Smokemaster offset
Brinkmann Mini WSM
MasterBuilt Electric
22.5" OTG
Jimmy (jumbo mini)
Thermopop & Thermapen (both red)
HeaterMeter with Roto Damper & blower, Maverick ET-732 (x2)
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