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BBQ_MAFIA
06-09-2017, 09:00 PM
How long do you think it will take to cook a 17 Pound Choice Brisket at 300 degrees in a Lang84. I usually cook at much lower temps.

Jason TQ
06-09-2017, 09:11 PM
About 6hrs give or take 30mins is what 300 normally runs me

pjtexas1
06-09-2017, 11:33 PM
I would allow 8 hours. Better to be early and hold than late. A lot depends on thickness and how much fat you trim between the point and flat. At least that's been my experience.

Happy Hapgood
06-10-2017, 01:13 AM
I'm going to say 11-13 hours and the window for perfect doneness will be tight. Maybe within 1/2 hour. I say this because I do everything @ 275*.

The higher the temp, the shorter the window to hit the sweet spot.

Good Luck!

weave1499
06-10-2017, 11:09 AM
I'm no math whiz, but this might help. I just cooked 17.2 lb (before trimming) choice packer 2 weeks ago. Temps between 260 and 285 the whole cook, took exactly 10.5 hours to be probe tender with IT of 207. Not sure if there's a conversion table to estimate.

BBQ_MAFIA
06-10-2017, 11:28 AM
Put the Brisket on at 7:45 this morning. It weighed 17 pounds before aggressive trimming. It's been cooking away with two 10 Pound Butts on my Lang 84 and is already at 204 degrees. The flat is not yet as tender as I want but I'm sure it will be soon.

jasonjax
06-10-2017, 11:33 AM
Put the Brisket on at 7:45 this morning. It weighed 17 pounds before aggressive trimming. It's been cooking away with two 10 Pound Butts on my Lang 84 and is already at 204 degrees. The flat is not yet as tender as I want but I'm sure it will be soon.

Your post time-stamp is 8:28AM ... what am I missing? :)

Just curious how quickly it did or did not cook. I would have leaned to longer than 6 hours, but "aggressive" trimming could certainly affect that time.

pjtexas1
06-10-2017, 11:53 AM
Your post time-stamp is 8:28AM ... what am I missing? :)

Just curious how quickly it did or did not cook. I would have leaned to longer than 6 hours, but "aggressive" trimming could certainly affect that time.

I'm curious too. For me it looks like 4 hours. Only one I cooked that fast was at 375-400.

BBQ_MAFIA
06-11-2017, 07:32 AM
I'm seeing my post time as Yesterday 12:38PM. Where do you see a post time of 8:38?
Doesn't really matter I was just curious.

We were cooking for a small group of friends. We usually cook at 250 so I'm not as comfortable with timing when it comes to Hot and Fast.
We got to our destination early so I could trim the Brisket. We were lucky to make it
as the Transmission in my Suburban was doing some strange stuff and I was concerned
we would break down and the day would be lost. Thank God we made it.

Given time was short we decided to go Hot and Fast. We trimmed aggressively as if cooking in a contest and then cooked at 300 to 325. To ensure the brisket was done we foiled very early with a bit of beef stock. The brisket was at 204 faster than I expected in under 5 hours, but the flat was not probe tender. At least not to my liking. We continued to cook until the probe went in with no resistance. We removed the Brisket from the cooker and vented the foil until the Briskets temp reduced to 170 then closed up the foil and put it in my Langs warming box for a nice rest. To your point, I'm sure the aggressive trimming combined with foiling very early resulted in the Brisket getting done quickly. At the end of the day, the result was great and everyone enjoyed. I wish I had some pics to share.

Thanks for the help and feedback. I'm excited to try this Hot and Fast thing again. It certainly frees up a lot of time.

jasonjax
06-11-2017, 10:14 AM
Kewl. The time-stamp showed 8:28AM for your second post (where you state put the brisket on at 7:45AM) and 6PM for your first, and I am eastern time also.