Question fer brisket xperts

[bbq54321]

got a 15+ lb brisket im doing for memorial day .....

~ how long @ 225 - till easy probe test


im guessing 16hrs

 

[Boshizzle]

Have you considered hot & Fast? Off the heat in about 4 hours with 1 to 2 hour sit time. Details in several recent threads.

 

[Skidder]

Most will say 1.25 to 1.5 hours per pound but reality is and I hate to say it but it's done when it's done. I've had 12 pounders go 13 hours and as little 6 hours on the same smoker at the same temp. Go figure and good luck.

 

[bbq54321]

Have you considered hot & Fast? Off the heat in about 4 hours with 1 to 2 hour sit time. Details in several recent threads.

yes, i thought about h&f but i dont know enough.
i understand that to optimize results, one must use a certain injection - at a certain temp - then let it sit in refrig for a certain amount of time - all while doing a hand stand with one hand - while holding a beer to your ear with the other :roll:


but thanks for the idea friend :wink:

 

[Chef Jim]

yes, i thought about h&f but i dont know enough.
i understand that to optimize results, one must use a certain injection - at a certain temp - then let it sit in refrig for a certain amount of time - all while doing a hand stand with one hand - while holding a beer to your ear with the other :roll:


but thanks for the idea friend :wink:

I don't think you have to use certain anything for H&F. My last one was pretty good. Did L&S in a alum pan then covered at 165+ for the last 3 hours. Lit it rest for about 1 hour.

Will you send prons of the hand stand with a beer please.

 

[K-Barbecue]

got a 15+ lb brisket im doing for memorial day .....

~ how long @ 225 - till easy probe test


im guessing 16hrs

Are you going to pan or foil it?? That will make a big difference in the times. Foiling or panning it will cut the time considerably.

 

[bbq54321]

I don't think you have to use certain anything for H&F. My last one was pretty good. Did L&S in a alum pan then covered at 165+ for the last 3 hours. Lit it rest for about 1 hour.

Will you send prons of the hand stand with a beer please.

when i learn how to take a pic with my toes, ok

 

[Jeff Hughes]

That's a pretty big brisket. Try cooking at 250 or 275(not truly hot and fast), when it gets to 165 internal(at the thickest part of the flat), wrap it tightly in foil until it meets the probe test(195-205).

This should make "it's done when it's done", take less time...

 

[bbq54321]

Are you going to pan or foil it?? That will make a big difference in the times. Foiling or panning it will cut the time considerably.

i will pan the rack below to catch juice, but not directly - unless it will yield better results. im open for advice

foiling - maybe? again, if its better. please recommend


as far as time - im ok with 16hrs. ive got a beautiful blue beast that will accomidate. just trying to work the logistics.

thanks :-D

 

[Jeff Hughes]

The process I describes will yield a moist and tasty brisket.

225, a big brisket, and no foil is asking for a dry end result.

 

[bbq54321]

Got it. Thanks Jeff!

 

[Jeff Hughes]

Also, remove it from the foil and let it rest for at least 15 minutes before slicing...

 

[Meat Burner]

bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.

 

[bbq54321]

bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.

thanks MB, great info...

I love your dog what's his(her) name - i just wanna pick em up and say, "its ok for eating the fattie - i cant blame you"