The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-26-2011, 01:17 PM   #1
syndicate559
Full Fledged Farker
 
syndicate559's Avatar
 
Join Date: 06-04-11
Location: Fresno, CA
Downloads: 0
Uploads: 0
Default WSM-Brisket-cook time-advice please

Wondering if you all can help me decide on a plan of attack for this.

Picked up my first brisket (a little over 11 pounds) and I'm planning to cook it for Tuesday night family dinner. It will only be my second cook in the 22.5 WSM so I'm just trying to figure out when I want to start cooking. Realistically, I need to have it done by about 5 PM Tuesday.

Here are my options. I have a hockey game at 10:30 Monday night, so I probably won't get home until about 12:30 A.M. Should I start my fire then, wait for the temp to stabilize, then sleep for a few hours before getting up to check it again?

The other option would be to have my wife wake me up a little before 5 when she leaves to swim and I can get started then. My only worry is that I wouldn't have enough time unless everything went perfectly, which isn't a great plan on your first brisket.

What do you guys think? If I start at around 1 AM, how long can I sleep before getting back up to check on it?
__________________
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
syndicate559 is offline   Reply With Quote


Unread 06-26-2011, 02:13 PM   #2
Brian in Maine
is One Chatty Farker
 
Brian in Maine's Avatar
 
Join Date: 08-05-07
Location: Portland Me
Downloads: 0
Uploads: 0
Default

I would figure roughly 1.5 hrs per pound, so 16.5 hrs. plus or minus. plan to have it ready at least 2 hrs. ahead of time, then wrap it and let it rest. All of this is assuming that you are cooking between 225, and 250.
__________________
Brian

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
Brian in Maine is offline   Reply With Quote


Unread 06-26-2011, 03:58 PM   #3
CenTech
On the road to being a farker
 
CenTech's Avatar
 
Join Date: 06-20-11
Location: Frisco, Texas
Downloads: 0
Uploads: 0
Default

I will say I just cooked my first brisket on a UDS, which I think is fairly similar to a WSM. I also cooked an 11 pounder. I got up at 5 to start and pulled it at 7:15 pm and wish I couldve let it cook a couple more hours. Next time I will start at night.
CenTech is offline   Reply With Quote


Unread 06-26-2011, 04:55 PM   #4
45fan
Full Fledged Farker
 
45fan's Avatar
 
Join Date: 03-04-11
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

I have not had the guts yet to try the overnight thing yet. I just get up early and go from there. My UDS seems to creep up after about two hours in to the smoke, my guess is because the drum gets to temp?

If I were more comfortable with the smoker holding temp I would start it the night before. You can always rest the brisket but if it aint done....it aint done.

Good Luck and lets seem some pics when it is finished!
45fan is offline   Reply With Quote


Unread 06-26-2011, 05:17 PM   #5
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 45fan View Post
I have not had the guts yet to try the overnight thing yet. I just get up early and go from there.

I might suggest a DIGI, Stoker and Ique then. I just got mine and did my first overnight cook with a DIGIq and it was great. I got up 3x to check on it but every time it was at 225! I am very pleased thus far.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Thanks from:--->
Unread 06-26-2011, 05:26 PM   #6
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

well, here goes.

i would say you have 2 very good options with a WSM for cooking brisket.
1st, cook it high heat. it'll take @ 7 hours from lit chimney to plate.
2nd, lo n slo. fire it up after the game, minion method. once you have it locked in, it'll stay steady for a good 6 hours anyway.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 06-26-2011, 06:39 PM   #7
Sunhutch
Got rid of the matchlight.
 
Join Date: 05-09-11
Location: Helotes, Tx
Downloads: 0
Uploads: 0
Default

If it were me I would go with the high heat method being that its only you're second cook in the WSM. That way you can monitor your cook and get some sleep the night before.

I did my first brisket yesterday in my 22.5 WSM using the high heat method for a birthday party a couple days ago and it was a huge success. Started it that morning and it was good to go for dinner at 5pm.
Sunhutch is offline   Reply With Quote


Unread 06-26-2011, 06:45 PM   #8
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Times vary, the one last night at 250 took just a little over 14 hours. Sometimes they are ready a few hours earlier, sometimes later. Just wait for them to get tender, where the probe slides in like a hot knife through butter.

As for timing, I plan for it to be done 6 hours early, and wrap and put in an empty cooler to maintain temp until it is time to eat. That way it is very hard to be late.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 06-26-2011, 09:13 PM   #9
sandiegobbq
is one Smokin' Farker
 
sandiegobbq's Avatar
 
Join Date: 06-22-11
Location: chula vista, ca
Downloads: 0
Uploads: 0
Default

I have been cooking briskets at 300-350 sometimes even hotter.

Much quicker time.

Some like to cook it that hot until done others foil it at 160-170 and then take it out
until it 190-210.

I like to stick a fork in it when it is done.

Simple and reliable.
sandiegobbq is offline   Reply With Quote


Unread 06-30-2011, 12:18 PM   #10
krandy21784
Knows what a fatty is.

 
Join Date: 05-20-08
Location: Fair Hill, Md.
Downloads: 0
Uploads: 0
Default

I did two this week on an Old New Braunfels......started it at 11PM and finished it around noon the nest day with temps between 2225 and 250. Let it rest in a cooler until serving at 5Pm and it was hot and juicy.
__________________
Always Buttin in
krandy21784 is offline   Reply With Quote


Unread 06-30-2011, 12:36 PM   #11
Weston81
Knows what a fatty is.
 
Join Date: 04-25-11
Location: Wentzville, Mo
Downloads: 0
Uploads: 0
Default

Like Brian N Maine said, I would count on at least 1.5 hours per pound, but to be safe you mine as well plan a couple extra hours in there. I've had briskets that cook almost perfectly to the 1.5 hours per lb and others that have taken 3-4 extra hours to finish. When it's done you can always rest it but if it isn't you can either eat tough brisket or wait.
Weston81 is offline   Reply With Quote


Unread 06-30-2011, 12:38 PM   #12
HTGGUY
Knows what a fatty is.
 
Join Date: 09-27-10
Location: binghamton ny
Downloads: 1
Uploads: 0
Default

Start it before the game, check on it when you get home, then let it go over night, should be dome around 2:00
HTGGUY is online now   Reply With Quote


Unread 06-30-2011, 02:32 PM   #13
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

I would start it early as I could and plan on pulling it around 12-2 in the afternoon. Put it in a cooler with towels for as long as you need to. It will stay hot for 6-8 hours in the cooler.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 06-30-2011, 04:30 PM   #14
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

I also recommend getting started earlier, why risk the chance of an under cooked brisket?

BTW, does anybody notice a difference in cook times between select and choice/prime briskets? I do mostly choice briskets on my Bubba kegs and never had one go over 10 hours with temps averaging 275*.
JS-TX is offline   Reply With Quote


Unread 06-30-2011, 05:11 PM   #15
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Jaskew82 View Post
I might suggest a DIGI, Stoker and Ique then. I just got mine and did my first overnight cook with a DIGIq and it was great. I got up 3x to check on it but every time it was at 225! I am very pleased thus far.
+1

Now that I have an iQue, I'm not at all nervous about an overnight smoke.

CD
caseydog is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cook time for a 10 lb brisket? Chezmatt Q-talk 6 08-11-2011 07:34 AM
First time brisket - advice? Jaskew82 Q-talk 19 07-08-2011 06:03 PM
Cook time and reload of a 22" WSM, and an ouch! speedrcer1 Q-talk 10 06-22-2011 07:59 AM
Need wsm butt cook advice Dave Russell Q-talk 10 10-06-2010 07:42 AM
Brisket Advice Needed - cook on Sat serve on Sun jgh1204 Q-talk 36 03-07-2005 04:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:03 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts