gjertsen
Found some matches.
I have a 19.25lb. USDA Prime brisket (from Costco) and my understanding is that @ 225F I should account for 1.25hrs/pound, wrapping at the stall (165 degrees or thereabout).
I only just got it in the smoker at 9pm, and if that math is right, that's unfortunately going to make it ready to get off the smoker at T+24 hours! Oops... I need to have this ready to serve for dinner tomorrow.
1. I carved off 4 pounds of extra fat from the packer. Does that brisket math of 1.25 hours/pound account for the pre-trimmed weight, or the post-trimmed weight?
2. If I need to speed this up by turning the smoker up to 250, should I do that now, or after the wrap?
Thank you in advance for your help, breathren!!
I only just got it in the smoker at 9pm, and if that math is right, that's unfortunately going to make it ready to get off the smoker at T+24 hours! Oops... I need to have this ready to serve for dinner tomorrow.
1. I carved off 4 pounds of extra fat from the packer. Does that brisket math of 1.25 hours/pound account for the pre-trimmed weight, or the post-trimmed weight?
2. If I need to speed this up by turning the smoker up to 250, should I do that now, or after the wrap?
Thank you in advance for your help, breathren!!
