Anyone cook briskets around 275?

[mclancey]

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]

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

it was excellent.

 

[ThomEmery]

275 is common for many stick burners

 

[chromesporty]

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

 

[KentuckyLandSales]

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

 

[smalls65]

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!!! :thumb:

 

[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.

 

[chromesporty]

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]

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]

Thanks for all the advice guys, extremely helpful.