Brisket question..........

chacahoulatigerMember

I've done some smaller briskets (flats) in the 7 to 8 lb range in my 009. I've got a 12.5 lb whole packer (choice) today. I've got to have the brisket ready by Friday at noon. I know you don't cook by time and "it's ready when it's ready" based on internal temperature, but what time do you think I should start the cook Thursday? I was thinking about starting at 10pm Thursday giving me about 14 hours. What do you guys think?

12/21/117:21 PM

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cal 2Member

Tell us how you cook. Do you start low and raise you temp, cook at 225* or 250* all the way?

I cook low for a while and at 240* most of the rest of the cook, so I'd start it around 7-8pm. I do like a 3-4hr rest thou.

12/21/117:28 PM

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chacahoulatigerMember

I normally cook at 250 the entire time.

12/21/117:38 PM

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pagsMember

At 250* all the way, I wouldn't think the brisket would take 14 hrs, so be prepared to FTC.

12/22/1112:18 AM

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chacahoulatigerMember

Thanks everyone......it's in the 009 right now. I'll let everyone know how it goes. By the way, this was one of the nicest briskets I've ever seen. It trimmed up nicely.

12/22/119:36 PM

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chacahoulatigerMember

Merry Christmas.....

Well this was one of the best briskets my 009 cooked.

I think by the time I trimmed the brisket of hard fat, it was in the 10 lb range and at 250 degree F it took right at 12 hours to cook to 197 internal temp.

12/25/1110:02 AM

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