Brisket

It should fit in there whole if you just tuck the smaller end under. It will shrink up as it cooks.I did a 13 plus in mine. It doesn't hurt it to touch the sides at first according to all who know here on this site.

Kathy,
How long did it take to cook your 13lb,er and what temp did you pull it.

Thanks

If I recall I started it at about 11 pm on 200 then turned it up to 225 in the morning.I think the whole process took about 15 or 16 hours.I don't write any of that stuff down because I rely on the temp probe to tell me internal temp.It reached 195 then I wrapped and let it sit.

quote:

Originally posted by KathyE:
[qb]...I don't write any of that stuff down because I rely on the temp probe to tell me internal temp.It reached 195 then I wrapped and let it sit. [/qb]

Kathy, now we've told everyone in the forum to take good notes. If you don't how will you repeat the success and avoid the failures?

Nichboy.

Plan on 1.5 hours per pound, put it in at 225. Tuck the nose under and let it smoke. Give yourself enough leeway so it could be done early or take a little longer. Keep notes (hint, hint) and you'll know if the method you used worked (rub, temp, how much wood, how it tasted, etc)

And of course, did you read Brisket 101?

Brisket 101

Smokin',
Take this in the humorous vein in which it was intended. I know I am supposed to take notes and make charts like you guys do but as a Mother and Wife, I have been cooking for nigh on 30 years every day,every day..and I don't think I will pick up the habit of taking notes. Didn't you say when its done its done? I am sure that nichboy will read brisket 101 but it is so much more fun and interesting getting everyone's 2 cents' worth.

KathyE, You are my kind of a gal.

I cooked a 12lb brisket and it took 22 hours. It probably would have been done sooner, but I pushed the temps back to 200 degrees so it would be done for Sunday dinner. I put it in Saturday evening around 8pm. I don't take notes, just use the temp probe.

I've never folded a brisket flat under itself--just seems unnatural. I just push and cram that big boy in there, then hurry and slam and latch the door. After a while it shrinks up and fits perfectly.

I still maintain a running log of the non-typicals that I smoke. Whenever I smoke chicken, fish, pork chops, etc, it really helps to look back and not make the same mistakes twice.

I would say we have heard from both those who take notes and those that don't.
Dennis-UT, Yes, It seems much more natural to push and cram the brisket into the smoker.haha..
But that's what makes the world go round-our differences.It wouldn't be any fun if we were all the same.
Thing is, most people get pretty good results no matter which method we used.
I know it is good to have some reference point like 1.5 hours per pound.Sorry, I wasn't more specific,nichboy and Russ. KathyE

Kathy, I wasn't inferring that the push-and-cram-and-slam-and-latch-the-door method was the only way--just offering it as an alternative to folding.

Dennis, My humorous reply evidently was not... Personally, I feel that the the push cram slam method is often the best way when you are cookin'...especially when butts or large pieces of meat are involved.

Just a couple of thoughts ,about meats we might not cook often.

Smokin' gives good direction,about notes.

He has convinced me,and at times it has saved my fanny.

I also find a way to get odd/large sized chunks into smaller Cookshacks and they do fine.

Many folks think getting brisket correct is the toughest of all cooks.

Smokin' has cooked lots of briskets and knows that cooking them is far from a linear curve,as to time and temps.

He has a schedule/window to meet,that requires him to put briskets on from six to twenty hours ahead of slicing.

Even cooking at the same temps,we have briskets finish in 50 mins/lb and others at 90 mins/lb.

We have briskets give it up and come tender at 185�,and they would have been mush at 195�.

We have had briskets take until 210�to come tender and you couldn't cut them with a knife at 195�

There are folks that cook awhile low,to get more smoke,and then bump it up to finish.

There are folks that cook fast and foil,to not oversmoke.

Yep,I cook by feel,a little experience,and a little luck.

I rely on pretty extensive notes,and even then-the brisket won't always play nice.

Just my $0.02 and I'll get outa here,before I'm accused of a Smokin' post.

quote:

Originally posted by Tom:
[qb] ...Just my $0.02 and I'll get outa here,before I'm accused of a Smokin' post. [/qb]

Consider yourself accused