View Single Post
Old 10-04-2012, 02:21 PM   #13
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

The one piece of information that didn't see, Mike, is what you are cooking on (in)? To me that makes a difference. My FEC-100 cooks faster then my WSM at the same temp, so the type of pit matters. In my FEC, which is where I have cooked the most briskets, I average about 250 degrees (Since it's a pellet smoker I start the briskets out a a lower temp to get more smoke and then kick it up after they are foiled. I average about an hour per pound for those cooks. It's been a while since I've cooked a brisket in my WSM, but at 250 my notes show about 75 minutes per pound.

YMMV
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote