What is the shortest amount of time for an 11 lb brisket?
Having a family reunion tomorrow from 12:00 - 5:00. 30 people coming to my house. Everyone is bringing something, so there will be lots of food.
My contribution is to smoke an 11 lb brisket on my offset. I am planning on hot and fast at around 300 degrees, wrapping in paper at 160-ish. I would like to have it in the cooler resting between 12:00 and 1:00.
What time do I have to get it on the smoker? I am thinking I will need an hour to get the smoker up to temp and running steady...
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Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes.