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Old 10-03-2015, 09:42 AM   #1
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Join Date: 04-19-14
Location: Northeast
Default Advice on cooing larger brisket

i normally cook 11 to 13 lb briskets 275 to 300 for about 6/7 hours on my offset normally wrapping around 4 to 5 hrs in. Saw a 21 lb monster in the case this morning and went for it. Any advice on cooking a larger brisket? I was thinking probably going to take an extra 3/4 hours but will wrap at about the same point as the bark should take about the same amount of time. I need to serve it around 3, what time do I need to fire up the smoker
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Old 10-03-2015, 09:53 AM   #2
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Yesterday. JK, I assume you meant 3:00 tomorrow.
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Old 10-03-2015, 09:59 AM   #3
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The thickness of the brisket seems to play more into extra cook time vs overall weight. I've had a 19lb finish before a 14lb'er on the same cook. That being said it could take another hour+ maybe vs an 11-13lb. At home cooking 325-350 most brisket take me 6hrs and for a 21lb'er i'd give it 7hrs.

The time to fire up your smoker really depends on how long it takes to come to temp. I just say if I was cooking a 21lb'er and wanted to serve at 3pm, the meat would need to hit the pit around 7am to be done by 1-2pm'ish and rest for a bit. Starting smoker time again doesn't factor in since we don't know how long your takes to come to temp. Using my weed burner my pit comes to temp in a couple minutes.

Have fun. Take some pics of that monster!!
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Old 10-03-2015, 10:21 AM   #4
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Here's the beast, can of coke for perspective. It's pretty thick. I hear you on not knowing how long it takes to heat up my rig, meant more what time do I have to throw it on. You guys are thinking maybe just 1 to 2 hours more, that ain't bad at all. Since attaching pictures, might as well show off the rig as well.


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Old 10-03-2015, 10:32 AM   #5
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That's a thick looking brisket. I haven't found at the hotter temps I cook that there is much change in time per pound. 275F is one hour, 300F is closer to 45 minutes, per pound
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Old 10-03-2015, 01:10 PM   #6
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It might be 21 lbs in the package but you're gonna trim off at least 3 lbs of fat I'd guess about 7 hrs cook time + 2 hr rest so fire the pit at 5 am and meat on by 6
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