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Unread 06-06-2008, 07:23 AM   #1
MattCom
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Default Brisket Timing Question

Brothers, so I went ahead and purchased a 15# brisket (packer). After trimming it will be a pound less or so.
I plan to serve it Sunday afternoon (3pm) at a party we are having. The question is how long I should allow for the cook in the WSM?, Give or take 4 hrs. I've read 1-1.5 hrs per pound at 230. So going with that it could be 14-21 hrs.
I plan to start it a 6 pm on Saturday, does that seem like correct timing? I have not cooked such a colossal piece of meat, the largest before has been 8#.
I appreciate your input. I will follow up with pics.
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Unread 06-06-2008, 07:29 AM   #2
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Go with that. If it gets done early, then it is cooler time until serving.

Better early than late.
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Unread 06-06-2008, 07:30 AM   #3
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I'll run my packers about 14-16 hours. I also separate the point from the flat at around 170 internal and wrap them. looks to me thats plenty of time.
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Unread 06-06-2008, 07:47 AM   #4
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Inject that sucker, cook it hot and fast 350 or so. It will be done in 4 hours or less. You can do this on the weber. We have won 1st place doing this with 10+ lb packers.
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Unread 06-06-2008, 09:17 AM   #5
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Thanks for the advice. I do plan to seperate the point at the time I wrap the brisket (around 170ish) to make some burnt ends. I hope the timing allows me to cooler for a couple of hrs. If it takes too long the wife is going to give me the evil eye. Either way I will probably not get lots of sleep Saturday night. Espresso and black sambuca will be be the bev of choice. WIRED!

Zilla, I'd like to give that a try, just not on this one. What do you put in your injecting liquids to assure tenderness?
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Unread 06-06-2008, 09:32 AM   #6
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Do most members here seperate at 170 when doing contest?
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Unread 06-06-2008, 01:10 PM   #7
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matt,
don't fear if it finishes to early or to late, we'll show up early and stay late to make sure nothing goes to waste.
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Unread 10-29-2011, 08:22 AM   #8
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I just did a brisket last night. It was 14 pounds. I didn't trim the fat cap at all. Injected, then mopped with a mixture of apple cider vinegar, beer, brown sugar, red pepper flakes, garlic powder, onion powder, and a few other spices. I cooked a tad long but the brisket was moist and tender. Fall apart tender so I went just a tad long.
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