Anyone cook briskets around 275?

mclancey · 07-25-2011, 07:22 AM

Just curious to know how long you would be cooking a 15-16 pound packer at 275 degrees. I'd probably trim 2-3 pounds off before cooking.

boogiesnap · 07-25-2011, 07:53 AM

i recently cooked a 13# packer for @7 hours, foiled after 5, at @275*, maybe a bit hotter at times.

it was excellent.

ThomEmery · 07-25-2011, 07:54 AM

275 is common for many stick burners

chromesporty · 07-25-2011, 08:12 AM

We cook flats in 4 hours or 12-14 packers in 7 hours runnin' the pit at 300.

KentuckyLandSales · 07-25-2011, 10:02 AM

Yes, we do 265-275-ish full packers at 9 hrs. 5 out, 4 foiled with a little apple juice.

smalls65 · 07-25-2011, 10:25 AM

I do packers (15-16 pounds)at 275 for about 6.5 hours in my BWS Chubby.... 4 hours naked before wrapping and start checking for tenderness at the 2.5 hours after foiled...trim pretty agressively (3-4 pounds) from the point and the heavy/hard fat on the bottom...The small size of my BWS Chubby seems to make the heat very intense for that little area and finishes those big packers up really quick for me!!! I can put them on at 4am at a comp and never have to worry about them finishing on time!!!

Bigmista · 07-25-2011, 11:57 AM

I cook around that temp and I can tell ya, it's done when it's done. Start early and if ya finish early, wrap it in blankets or cooler it until turn in time.

chromesporty · 07-25-2011, 12:52 PM

Quote:

Originally Posted by Bigmista

I cook around that temp and I can tell ya, it's done when it's done. Start early and if ya finish early, wrap it in blankets or cooler it until turn in time.

True dat. I've pulled 'em at internal temps ranging from 195 to 223. When they probe right, they're done.

Hub · 07-26-2011, 11:03 AM

I always cook brisket at 275 but have had my time-to-temp vary a great deal -- as much as an hour or two. So, give yourself time. I pull at 195 and when the temp probe goes in like butter. So long as you don't get it too hot internally (I'd say no more than 205 max) brisket will rest well in a Cambro or cooler without mushing down.

mclancey · 07-26-2011, 11:16 AM

Thanks for all the advice guys, extremely helpful.

07-25-2011, 07:22 AM	#1
mclancey Knows what a fatty is. Join Date: 10-26-10 Location: Northampton, PA Downloads: 0 Uploads: 0	Anyone cook briskets around 275? Just curious to know how long you would be cooking a 15-16 pound packer at 275 degrees. I'd probably trim 2-3 pounds off before cooking.

07-25-2011, 07:53 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i recently cooked a 13# packer for @7 hours, foiled after 5, at @275, maybe a bit hotter at times. it was excellent. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ* twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

07-25-2011, 07:54 AM	#3
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	275 is common for many stick burners __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

07-25-2011, 08:12 AM	#4
chromesporty is one Smokin' Farker Join Date: 10-21-03 Location: Rockwall, TX Downloads: 0 Uploads: 0	We cook flats in 4 hours or 12-14 packers in 7 hours runnin' the pit at 300. __________________ Shiner Bock is the grease that helps us slide thru life. New R&O smoker - Flaco Battle tested WSM - R2D2

07-25-2011, 10:25 AM	#6
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC Downloads: 0 Uploads: 0	I do packers (15-16 pounds)at 275 for about 6.5 hours in my BWS Chubby.... 4 hours naked before wrapping and start checking for tenderness at the 2.5 hours after foiled...trim pretty agressively (3-4 pounds) from the point and the heavy/hard fat on the bottom...The small size of my BWS Chubby seems to make the heat very intense for that little area and finishes those big packers up really quick for me!!! I can put them on at 4am at a comp and never have to worry about them finishing on time!!! __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

07-25-2011, 10:02 AM	#5
KentuckyLandSales Knows what a fatty is. Join Date: 08-31-08 Location: historic Perryville, KY Downloads: 0 Uploads: 0	Yes, we do 265-275-ish full packers at 9 hrs. 5 out, 4 foiled with a little apple juice.

07-25-2011, 11:57 AM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I cook around that temp and I can tell ya, it's done when it's done. Start early and if ya finish early, wrap it in blankets or cooler it until turn in time. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

07-26-2011, 11:03 AM	#9
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	I always cook brisket at 275 but have had my time-to-temp vary a great deal -- as much as an hour or two. So, give yourself time. I pull at 195 and when the temp probe goes in like butter. So long as you don't get it too hot internally (I'd say no more than 205 max) brisket will rest well in a Cambro or cooler without mushing down. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

07-26-2011, 11:16 AM	#10
mclancey Knows what a fatty is. Join Date: 10-26-10 Location: Northampton, PA Downloads: 0 Uploads: 0	Thanks for all the advice guys, extremely helpful.

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