Need to get a 14 lb brisket done in 10 hours

gotbags-10 said:

So like the title says I have a 14 lb brisket that I would like to get done in less than 10 hours. Wondering what temp I should smoke at? I was thinking 275 for 6 hours on the smoker then unfortunately wrap in foil to finish in the oven at 300 to help it finish quicker. Sound like this would work? Thanks nick

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Probably, although I would smoke for 4 hours, foil and throw it in the oven. At higher temps you need to watch it closer because the tenderness window is narrower.

Does the 10 hours include rest or have you allowed for time to rest following the 10 hours?

275 should get it done without foil, if you like, bp, or not, i would think 8-9 in bp, with 1 hour to rest.

with foil, 6 hours or so....

every piece of meat is different...

high temp cooking should get you there. that's at temps of 275-375.

275. Wrap after 4 hours. Should be about a 7 hour cook total.

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Another thing that will help you shorten the time would be to cut the brisket in half and cook it as 2 pieces. Plus, more bark = more better! :-D

Listen to Bludawg.

It works for me....only dif is I use foil...just because I don't have BP.

BD nailed it, I usually cook briskets at 250 for the first two hours if I need a pretty smoke ring then ramp to 300 or 325. Plenty of H&F brisket threads on here.

Jeff

Every brisket I cook is in the 14-15 lb range. Every single time it takes 7 hours.

I cook at 250, foil when it hits 170, pull when probe tender which is usually 200-205.

Some say the Backwoods (and Backwoods type cookers) cook faster. That may be... but I have never had a brisket take 10 hours.

Best of luck to you.

TheJackal said:

275. Wrap after 4 hours. Should be about a 7 hour cook total.

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Like he said. Do them all the time this way should be done in 7 hours and plenty of time to rest.

Take a large roaster pan and sit a grate on top of the roaster not inside the roaster. Put brisket on grate over the pan fat side up and cook at whatever temp you want. I normally cook the brisket at 325. Its a fool proof method. Just keep liquid in the roaster pan. 14lb should be done 4-6 hrs max, good luck.