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Unread 10-05-2012, 02:49 PM   #14
On the road to being a farker
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Originally Posted by landarc View Post
For me...I start each cook with the meat going on at 225F. I open the vents and let the temp come up from there. It takes one hour to get to 250F. From there, my times...

250F to done...10 to 14 hours
275F to done...6 to 8 hours
300F to done...4 to 6 hours

And those are no more than estimates. Oh, and my one hour modifier, if I am clearly behind schedule, and I care more about hitting a timing mark than eating quality, about 4 hours out from when I want to eat, I will decide, if it is not close, I will raise the temperature to 375F, wrap in paper and put the spurs to it. It will be done in 60 to 90 minutes and then sit out until internal drops to 165F, wrap and cooler.

If I was cooking for dinner at 6 p.m., I start by assumng a 3 hour rest, then a 6 hour cook at 275F, then 1 hour to come up to temp. So meat goes on at 8 a.m. at the latest. If I miss this mark then I raise cook temp to 300F...I am always looking for that 3 hour rest.

For what size brisket? I have a similar question as the OP posted in another thread , I was looking for a chart similar to this. I have a 14.1 pound untrimmed packer , I am looking to eat it tomorrow around 4pm , and totally undecided whether I should put it on the drum tonight or in the morning. I definitely want it to rest for at least 2 hours , preferably 3.
Mike Price
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