Brisket advice needed

[Luckyaddaam]

For Father's day I was given the options. Ribs,,,, or brisket. I've never smoked a brisket so that was my choice. I've got 2 months of smoking on my uds under my belt and have found out it a pork shoulder, my charcoal basket holds 14 hours of briquettes around 240 degrees. I have a large bag if lump and a large bag if briquettes. Wife got me a 12lb brisket!!!!! From what I've read it's a good "guidline" to say an hour and a half per pound, HOWEVER, depending on the SIZE, it could be longer or shorter. I've read it could take anywhere between 11 to 18 hours. With that said, my uds can, as I mentioned, hold 14 hours of coal. What do I do if and when I run oit of charcoal and still have not hit my temperature? Move it off the smoker and get another basket of coal going???? That seems like the old option other than making a LARGER coal basket. Suggestions? Thanks in advance.

 

[16Adams]

Trim hard fat leave soft fat
Even up the flat best as possible to reduce taper
Point goes toward the heat fat cap down
Water pan between heat and meat
Smoke 4 hours
Wrap in single layer butcher paper fat cap up
Probe in about 2 hours thickest part of flat til no resistance.
Not butter, check again every 20 minutes.

There are a ton of variables that can come into play. Type of cooker, consistent heat, quality of meat etc etc. I'm guessing til meat is placed in cooker, til probe tender, til rested and temp back down to 165-170 7.5-9.5 hours. This is a SWAG. The meat, the coals, the wind, the air temps etc all require at times adjustments on the fly. Adapt and overcome.

 

[dalilama]

After trimming you'll probably be down a pound or so. If you do start to loose fire, I'd add another half lit chimney; however, at 240 you should be done well within 14 hours. I have never had one that size go longer than about 10 hours, just my .02.

Happy cooking!!