Brisket help

irishboy209 · 12-22-2016, 09:50 PM

I bought my first brisket today its a prime cut is 12 and a half pounds well I most likely really take 18 hours to smoke? dinner will be at 4 p.m. on Christmas Day any suggestions when I should start the cook

hittman · 12-22-2016, 10:00 PM

It depends a lot on your cooker and the temperature you are running. Also if you wrap in foil - paper. On my BGE running between 225 and 250 wrapped around 150. It would take approximately 14 to 16 hours.

pjtexas1 · 12-22-2016, 11:04 PM

^^^ totally agree. We need more details. Just bumping the temp from 225 to 275 will shave a few hours.

SmittyJonz · 12-22-2016, 11:13 PM

I'd start it at 6 am that day myself.......

irishboy209 · 12-22-2016, 11:36 PM

sorry I have a pellet Cooker I will keep temperatures at 250 wrapped in foil once I hit the color I want probably around 160. The brisket is around 12 and a half pounds dinner time is at 4 p.m.

Others have told me it should only take about 8 hours but I have no idea

Leftwngr · 12-22-2016, 11:37 PM

Temp and cooker type will dictate how long it takes to finish, but 16 hours seems really long.

pjtexas1 · 12-22-2016, 11:59 PM

I would count on 10 hours to cook just in case it's a stubborn one. If it's done early it will hold for hours. If it's running behind bump up the heat.

irishboy209 · 12-23-2016, 12:26 AM

So 12 with rest should be plenty

bbqwizard · 12-23-2016, 02:56 AM

Quote:

Originally Posted by pjtexas1

I would count on 10 hours to cook just in case it's a stubborn one. If it's done early it will hold for hours. If it's running behind bump up the heat.

Agreed!

pjtexas1 · 12-23-2016, 06:10 AM

Quote:

Originally Posted by irishboy209

So 12 with rest should be plenty

Yes. Good luck with your first brisket.

mattmountz94 · 12-23-2016, 07:03 AM

With my pellet i put on the night before right before i go to sleep. Let ride all night at 200-225. Then when i wake up see where its at and adjust the pit temp.

Burnt at Both Endz · 12-23-2016, 07:35 AM

Quote:

Originally Posted by irishboy209

sorry I have a pellet Cooker I will keep temperatures at 250 wrapped in foil once I hit the color I want probably around 160. The brisket is around 12 and a half pounds dinner time is at 4 p.m.

Others have told me it should only take about 8 hours but I have no idea

Can I ask what type of pellet cooker you have?

Swine Spectator · 12-23-2016, 10:02 AM

275° until probe tender. ~10 hours is a reasonable expectation, but each brisket has its own personality.

irishboy209 · 12-23-2016, 10:11 AM

Quote:

Originally Posted by mattmountz94

With my pellet i put on the night before right before i go to sleep. Let ride all night at 200-225. Then when i wake up see where its at and adjust the pit temp.

I was thinking that also, more smoke.

electron_si · 12-23-2016, 10:13 AM

I run my Traeger at 225 for butt and brisket and it always turns out well. I just bought a 15.5 lb prime packer from Sam's last night for a family dinner next week as well.

I usually paper around 160 and pull about 200-205 when it's probe tender. The problem is I can't remember how long the last one took since its been so long since I've cooked one.

12-22-2016, 09:50 PM	#1
irishboy209 Full Fledged Farker Join Date: 11-10-16 Location: California	Brisket help I bought my first brisket today its a prime cut is 12 and a half pounds well I most likely really take 18 hours to smoke? dinner will be at 4 p.m. on Christmas Day any suggestions when I should start the cook

12-22-2016, 10:00 PM	#2
hittman On the road to being a farker Join Date: 06-22-16 Location: Jane Lew, WV	It depends a lot on your cooker and the temperature you are running. Also if you wrap in foil - paper. On my BGE running between 225 and 250 wrapped around 150. It would take approximately 14 to 16 hours. __________________ Workhorse 1975t, BGE, Weber Kettle, Yoder YS640, UDS and a fire pit.

12-22-2016, 11:04 PM	#3
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	^^^ totally agree. We need more details. Just bumping the temp from 225 to 275 will shave a few hours. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

12-22-2016, 11:13 PM	#4
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	I'd start it at 6 am that day myself....... __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

12-22-2016, 11:37 PM	#6
Leftwngr is one Smokin' Farker Join Date: 08-29-15 Location: Orange County, CA	Temp and cooker type will dictate how long it takes to finish, but 16 hours seems really long. __________________ -Peter Pucks not politics

12-22-2016, 11:36 PM	#5
irishboy209 Full Fledged Farker Join Date: 11-10-16 Location: California	sorry I have a pellet Cooker I will keep temperatures at 250 wrapped in foil once I hit the color I want probably around 160. The brisket is around 12 and a half pounds dinner time is at 4 p.m. Others have told me it should only take about 8 hours but I have no idea

12-22-2016, 11:59 PM	#7
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I would count on 10 hours to cook just in case it's a stubborn one. If it's done early it will hold for hours. If it's running behind bump up the heat. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

12-23-2016, 12:26 AM	#8
irishboy209 Full Fledged Farker Join Date: 11-10-16 Location: California	So 12 with rest should be plenty

12-23-2016, 07:03 AM	#11
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	With my pellet i put on the night before right before i go to sleep. Let ride all night at 200-225. Then when i wake up see where its at and adjust the pit temp. __________________ Matt

12-23-2016, 10:02 AM	#13
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	275° until probe tender. ~10 hours is a reasonable expectation, but each brisket has its own personality. __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

12-23-2016, 10:13 AM	#15
electron_si is one Smokin' Farker Join Date: 12-08-15 Location: Midwest Name/Nickname : N/A	I run my Traeger at 225 for butt and brisket and it always turns out well. I just bought a 15.5 lb prime packer from Sam's last night for a family dinner next week as well. I usually paper around 160 and pull about 200-205 when it's probe tender. The problem is I can't remember how long the last one took since its been so long since I've cooked one. __________________ Yoder YS 640 Orange Comp / Sold: Traeger Lil Tex Elite