I'm planning on smoking a 6lb brisket at 250f in my wsm on saturday. How long should i plan for the cook, including resting?
09-25-2013 06:00 AM
Low and slow like that I'd plan 9 hrs with rest time. But depending on the brisket it may take longer to get probe tender.
09-25-2013 06:44 AM
Thanks! I'll try and remember to post some pics of the result :)
09-25-2013 08:29 AM
75-90 minutes per pound as a rough guideline, but I've found that smaller cuts actually take longer per pound, so it will probably be closer to 90. Also, allow two hours for a nice rest after cooking. It helps the juices recirculate and give you a buffer in case the cook takes longer.