Grimulf
Knows what a fatty is.
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?
Diesel Dave
Quintessential Chatty Farker
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.
Good luck
Good luck
Grimulf
Knows what a fatty is.
Thx
Thanks! I'll try and remember to post some pics of the result
Thanks! I'll try and remember to post some pics of the result
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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.
