coupl'a briskeys

[jdwoods]

 

Okay. If it is being served tomorrow, I still have time to do some salvage work. Is there anything I can do?

[SuperDave]

Tell us about the taste test.  What did you find? 

[jdwoods]

I would characterize what happened as a disaster.

The brisket was still tasty. The smokiness was not as pronounced and, strangely, it was slightly bitter.

Somehow, the cook was affected. I don't know what happened, but these briskets cooked fast. The one brisket that stayed in longer was a bit dry.

[DivotMaker]

OK, JD...  Back to the "basics."  Don't try to overreach your, or your smokers', capabilities just yet.  Sounds like you really tried to push the limits of the #2, and it didn't work out.  It happens...let's move on now and learn from it!  That's what this is all about!

Next time, keep it a little simpler with only one brisket.  I just can't believe those were really "done" in less than 1 lb per hour, but OK.  Had to be a packed house in that #2! 

All I'm saying is to not try to over-do it, and work within the capabilities of your equipment.  2 big packers in a #3 is no problem, but not the #2.  Just the fact that you could fit ONE in there whole is a feat!