Need to get a 14 lb brisket done in 10 hours

gotbags-10 · 10-24-2013, 03:33 PM

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

Riz58 · 10-24-2013, 03:51 PM

Quote:

Originally Posted by gotbags-10

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

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.

peeps · 10-24-2013, 03:52 PM

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

Goddahavit · 10-24-2013, 03:56 PM

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...

mbshop · 10-24-2013, 03:57 PM

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

TheJackal · 10-24-2013, 04:03 PM

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

gotbags-10 · 10-24-2013, 04:10 PM

Well maybe I'll give the bp a wirl if I can get it done in time. How many hours in should I go before wrapping it with the bp?

Bludawg · 10-24-2013, 04:36 PM

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

sliding_billy · 10-24-2013, 04:52 PM

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!

scp · 10-24-2013, 05:09 PM

Listen to Bludawg.

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

jeffjenkins1 · 10-24-2013, 05:18 PM

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

Dex · 10-24-2013, 06:19 PM

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.

Wneill20 · 10-24-2013, 06:34 PM

Quote:

Originally Posted by TheJackal

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

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

Zin · 10-24-2013, 08:44 PM

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.

10-24-2013, 03:33 PM	#1
gotbags-10 Got Wood. Join Date: 03-15-12 Location: Indianapolis,IN	Need to get a 14 lb brisket done in 10 hours 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 __________________ "There is a fine line between hobby and mental illness"

10-24-2013, 03:52 PM	#3
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Does the 10 hours include rest or have you allowed for time to rest following the 10 hours? __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-24-2013, 03:56 PM	#4
Goddahavit is one Smokin' Farker Join Date: 08-18-08 Location: PA, Fleetwood	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... __________________ Fire & Spice Catering & Competition Team [EMAIL="[email protected]"][email protected][/EMAIL] Stumps Platinum 5 on a porch trailer Backyard Jambo Stump's Stretch Bubba Keg Weber WSM Old weber gasser

10-24-2013, 03:57 PM	#5
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	high temp cooking should get you there. that's at temps of 275-375. __________________ george spam, can't live without it

10-24-2013, 04:03 PM	#6
TheJackal Full Fledged Farker Join Date: 09-14-09 Location: Flemington, NJ	275. Wrap after 4 hours. Should be about a 7 hour cook total. __________________ Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx

10-24-2013, 04:10 PM	#7
gotbags-10 Got Wood. Join Date: 03-15-12 Location: Indianapolis,IN	Well maybe I'll give the bp a wirl if I can get it done in time. How many hours in should I go before wrapping it with the bp? __________________ "There is a fine line between hobby and mental illness"

10-24-2013, 04:36 PM	#8
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
	1 members found this post helpful.

10-24-2013, 04:52 PM	#9
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	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!

10-24-2013, 05:09 PM	#10
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	Listen to Bludawg. It works for me....only dif is I use foil...just because I don't have BP. __________________ WSW 22..Weber Performer..IQ110..Maverick ET732

10-24-2013, 05:18 PM	#11
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	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 __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

10-24-2013, 06:19 PM	#12
Dex is one Smokin' Farker Join Date: 08-04-09 Location: Avon, IN	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. __________________ Grey Street BBQ Competition Team

10-24-2013, 08:44 PM	#14
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	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.