17 Lb Brisket--How long??

[Magnum338]

I've got a 17 Lb brisket and the largest I've done is 10 Lb. I cooked the 10 pounder at 225 untill 175 degrees and wrapped it untill 195 degrees. It took 14 hrs. It was perfect. That's 1.4 hrs per pound. If I cook a 17 Lb brisket for 1.4 hrs/lb, that's 23.8 hrs. I haven't cooked many briskets and could use some advice from you brisket masters. That seems like a long time. Will I over cook it? I'm using a Whole Hog- Pellet Pooper, so I can keep the temp steady at 225.

Thanks

[mmmmeat]

til it's done

[TheFinn]

When i do brisket (only once or twice a season sadly) I tend to schedule 1.5hrs per lb but really what you are looking for is that internal temp (195 in your case I shoot for 185) Some times it takes longer sometimes less it really comes down to the meat and how steady you keep your smoker temps. As for the drying out provided you flat isn't super thin i don't think the extra time should have an adverse effect.

[helljack6]

I'd do a hot and fast brisket and have it done in about 4.5 hours. Seriously, who has 23 hours to sit and tend to a 17lb brisket?

I believe in the hot and fast method for that large of a cut of meat.

-325 degrees until she hits 160 - 165 (usually about 2.5 hours from start)
-foil, 350 to 400 until 200 (usually about 1.5 hours from foiling)
-pull, leave foiled, put in cooler wrapped in blankets and hold until ready to serve.
- 4 - 4.25 hours total cook time start to finish. I don't think i've had one go over 4 hours 15 minutes yet and they all rock. Plus it leaves you more time to enjoy other things.

Only difference between this and low and slow, you don't develop the traditional bark that's normally associated with brisket.

Just my $.02 worth.

[mgwerks]

17 Lb Brisket--How long?? -- I'd guess about 24".



Seriously, you can't put a time to it, regardless of the method used. Two identical-looking briskets of the same weight won't even cook the same. That's why it's an art. You can't also go by temperature either. I've had briskets hit 200° internal and still fail the probe test. The truth is it's done when it's tender, regardless of time or temp.

[helljack6]

Originally Posted by mgwerks

17 Lb Brisket--How long?? -- I'd guess about 24".



Seriously, you can't put a time to it, regardless of the method used. Two identical-looking briskets of the same weight won't even cook the same. That's why it's an art. You can't also go by temperature either. I've had briskets hit 200° internal and still fail the probe test. The truth is it's done when it's tender, regardless of time or temp.

For me, generally it's about 200 when the probe cuts into the brisket like a hot knife into warm butter. I've had a few that were different in nature, so I'll rephrase my original post and withdraw the 200 degree comment and add "....cook at 350-400 until the probe enters the brisket like a hot knife into warm butter".....I don't hardly ever temp the end product when cooking HH briskets, of the few times that I have (when I first started cooking HH), i've always been hanging around the 200 mark.

[SmokinAussie]

Well, I've never done one, but I'm interested in this. I've never heard of doing one that big, and I've been on this forum for a little while now. It sounds to me like you should start hot and fast, and then when you get the feel of it, you can slow it down maybe... I'm not sure if that is good advise or not.

Keep us posted!

Cheers!

Bill

[armor]

I like 205 in the point and let is rest at least 2 hours or more. Like mentioned above it is all about feel.

[Ribbin' Randy]

Boy that's big. I did a 13lb chuckie last weekend and it was 12 hours to reach 170, 2 more hours foiled to reach 195 and 2 hours coolered. You're in for a long cook. Good Luck!

[MilitantSquatter]

Consider a higher temp...

don't get caught up on 225 as being a magic #... 225 is OK, but other #'s are just as good and some may even say better. you just need to learn how to adapt to a different temp.