juergenssmokehouse
Knows what a fatty is.
i am cooking a 16 pound brisket in 2 weeks about how long will that need to cook and any tips would be good
brisket help
- Thread starter juergenssmokehouse
- Start date
marubozo
is one Smokin' Farker
Rub it down with salt and pepper. Throw it on a 275 degree cooker. Maintain temp and don't come back for about 12 hours. Probe it for doneness. When it goes in like butter, which may be another few hours, it's done. Pull it and let it rest for an hour before slicing. Then enjoy your perfection.
I agree with the above, but the timing is dependent on the type of cooker.
juergenssmokehouse
Knows what a fatty is.
so its going to take at least 12 hours plus right?
Soulman1282
Knows what a fatty is.
Till it's done! :biggrin:
Sorry, I had to. Cook it until it reaches 195* or 200* internal in the flat. I would wrap with foil at around 160* and cook in the foil until it hits your final temp. Separate the flat from the point. Wrap the flat in foil and a a towel and put it into a cooler for an hour at least. While that is resting cube up the point, toss with sauce, and put into a pan and back onto the smoker until the flat is done resting. There's your burnt ends. A 16 pounder will take a pretty long time. At 225*- 250* pit temp it'll probably take over 12 hours for sure.
It always seems different for everyone and every brisket cooks differently. Good luck!
Sorry, I had to. Cook it until it reaches 195* or 200* internal in the flat. I would wrap with foil at around 160* and cook in the foil until it hits your final temp. Separate the flat from the point. Wrap the flat in foil and a a towel and put it into a cooler for an hour at least. While that is resting cube up the point, toss with sauce, and put into a pan and back onto the smoker until the flat is done resting. There's your burnt ends. A 16 pounder will take a pretty long time. At 225*- 250* pit temp it'll probably take over 12 hours for sure.
It always seems different for everyone and every brisket cooks differently. Good luck!
mrboy
Full Fledged Farker
300 to 325 for 6 hours. Hot-n-fast. Check out Aaron Franklin's brisket video...
[ame="http://www.youtube.com/watch?v=VmTzdMHu5KU"]BBQ with Franklin: The Brisket - YouTube[/ame]
Works great.
[ame="http://www.youtube.com/watch?v=VmTzdMHu5KU"]BBQ with Franklin: The Brisket - YouTube[/ame]
Works great.
juergenssmokehouse
Knows what a fatty is.
ok thanks i made 8 and 10 pounders before but not a 16 and they took about 10 hours
juergenssmokehouse
Knows what a fatty is.
i have a big bbq each year just want to make sure its done on time