Been a while since I cooked a brisket. Plan on cooking a 15lb packer I picked up this weekend at 275*. I typically wrap with paper when I like the color (somewhere around 165*). How long start to finish (without resting) should I be figuring on this sucker?
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15# Brisket at 275* - How long?
- Thread starter SteveKing
- Start date
QQQ
Knows what WELOCME spells.
Bludawgs KISS method calls for 275*-325* for 4 hours, BP wrap, probe tender in 1-2 hours, so +/- 5-6 hours plus a rest on the counter to IT +/- 150 then slice or hold in a cooler until serving.
DownHomeQue
is Blowin Smoke!
Until its done.. Poke with a toothpick in thickest part of flat.. should go smoothly in and out no resistance.. almost like poking room temp butter with the toothpick..
Bludawg
somebody shut me the fark up.
Those temps (275-325) are the range between adding wood and the high when the wood is fully combusted. I cook at 300 and the temps & time are reflective of a constant 300 deg. At 275 neked 1 hr per lb is about right. If your wrapping you'll cut the time by 10 min lb this is a ball park trust the probe.
Rockinar
is Blowin Smoke!
To each their own. My 15 pound packers take 15-20 hours. 5-6 hours? No way. Would not even be wrapping (if I did) till almost that point.
ClintHTX
is Blowin Smoke!
I smoked a 12 lb brisket prolly trimmed turned out 10-11 lbs this past weekend. Took 6-7 hours at 250-300. But I cooked till I got the right color. Wrapped in butcher paper and waited till it was probe tender.
KevinJ
somebody shut me the fark up.
Last one I did was a 13# smoked it at 300 give or take during the smoke, wrapped it in BP at 4hrs was probe tender and pulled at 6.5hrs.
ClintHTX
is Blowin Smoke!
There's nothing wrong with cooking earlier and resting longer!
QQQ
Knows what WELOCME spells.
if low and slow definitely. it's not like I'm making this method up. there are countless threads on here following his kiss method with amazing results. he's already chimed in saying those times are reflective of a constant 300 pit temp. so yes if the OP is only running 275 it will be longer. i did a 13# packer last weekend to that exact method and it was probe tender at 205* in 6 hr's + 2 hr rest.
Ayvatr
is one Smokin' Farker
I cooked an 11 pound Angus Brisket last weekend at275-300 and took 5 hours to get the color, bark and temp(165) and about 2 more hours to reach 195....
Rested 2 hours and yum! Perfect...
Rested 2 hours and yum! Perfect...
Bigr314
Babbling Farker
Bludawg's method does work. Hundreds of big briskets have been cooked using this. Countless number of people on this forum had and use the Bludawg K.I.S.S.method for cooking brisket. Might be the best brisket you have ever cooked. It works. Don't knock it unless you have tried it, you will be surprised.
4ever3
somebody shut me the fark up.
this^^^^^^^^^^^
Two days ago I cooked a 14.83# brisket on my WSM. Average temp throughout was probably about 275, give or take. Wrapped with butcher paper when it looked right. Total time in the smoke was about 9.5 hours. Came out great.
landarc
somebody shut me the fark up.
If you maintain 275°F for the entire cook, and wrap with paper, you are looking at 40 minutes per pound. Roughly. Of course, go by feel to be sure. But, for planning, that time will be very close to accurate.
Depends on the individual brisket. They are all different, so there can be wide variances. Use the above times/temps as guidelines. As stated above, leave it on until it is probe tender in the thickest part of the flat. The point will be probe tender first, so wait on the flat to do so.
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Single Malt Slacker
Knows what a fatty is.
Truth!
Texstan
Knows what a fatty is.
I did a 15 pound Costco USDA Prime brisket this weekend on the Traeger, using mesquite pellets in the hopper and cherry pellets in the Amazen tube. First 2 hours (starting at 9:30pm on Saturday) was at 180 for smoke, and then it cranked up to 275. When I checked at 3am (having awoken by natural causes), internal temp was 170, so I wrapped it in foil. At 5am, IT was 203. I took it off, wrapped it in a towel and put it in a cooler. Went back to bed. 7 1/2 hours and it was cooked to perfection. Perfect bark, perfect moisture, perfect texture, perfect flavor.
This was my first 275 degree project. It's a little unsettling how well it worked. I'm not sure I can cook a brisket low and slow any more.
One more thing: I've discovered that when I do overnight cooks, I'm unlikely to take pictures.
This was my first 275 degree project. It's a little unsettling how well it worked. I'm not sure I can cook a brisket low and slow any more.
One more thing: I've discovered that when I do overnight cooks, I'm unlikely to take pictures.
