So my wife went out and brought a 15lb brisket and expects me to cook it in my smoker for the 4th....problem is...I don't know how long and at what temp....help!!
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Like RibDog said, just follow Brisket 101 and you'll be fine. Don't over think it. For your first brisket, salt and pepper will work just fine.
I have similar question, my butcher gave me a 17 pound brisket (he is crazy) it is beautiful and we are having guests for 5:00pm July 4th. From Brisket 101 I cannot determine when to start smoking. From the guide of 1 1/2 hours per pound I am looking at approx. 25 hours yet in the 101 description it looks like it might only take 12 hours. Any guidance on a safe start time and then how to maintain the meat if it is done too early for my guests? First timer thanks for any guidance!!
I remember smoking telling me one time that too early always beats too late. I always plan my brisket with at least 4-6 hours of hold time. I double-rap with foil, put it in a coleman cooler rapped with old towels, fill the remining space in the cooler with other towels or pillows and close the lid. I've held meat for eight hours like that and it's still too hot to hold when you pull it out. Added bonus for the brisket is it continues to tenderize during this time. Always slice brisket right before you serve it, as it dries out rapidly. If you want, you can pre-heat your cooler with hot water or I use an electric blanket. I posted some of my briket (and butt) notes here with a pic. http://forum.cookshack.com/eve...172990507#6172990507
Bill, thank you for your reply but I would really appreciate your expert opinion on when to start should I safely assume approximately 20 hours prior to eating would be an ideal start time for 17 pounds at 190-195d. ? or closer to 25 hours?
Just finished smoking a 13.5lber. 15.5 before trimming. 12hrs at 235*. Took much less time than I thought, It's wrapped and sitting in the cooler.
Any reason you want to smoke at such a low temperature? I'd smoke at least at 225.
Any reason you want to smoke at such a low temperature? I'd smoke at least at 225.
190 -195 is the finish meat temp. I plan to smoke at 225d as per cookshack recommendation. So based on what you said I think if I give myself 20 hours I will be safe (maybe 21)
Yep, I'd throw it in before bed say 9-10pm. You'll lose a couple lbs trimming off the extra fat. But don't take it all off. Make sure you have a big enough drip pan underneath.
Ricg. WOW, can't believe someone actually believes i have an EXPERT opinion 
20 hours should do it. Funny think with briskets, is they all finish differently. I cooked an 18 pounder that was done in 12 hours one time and had 12 pounders go 18. All depends on marbeling within the meat. Remember, fat side down to keep the fatshield between the heat and the meat. I also start at 180 for the first 4-6 hours, as I use a FEC 100 and it puts out more smoke at the lower temps. I flip mine over for the last couple of hours to let it self-baste. With your small 025 electric, it is probally going to retain much more moisture than my FEC and will likely get finished faster. If you get pressed against the time, you can always turn up the heat a little toward the end, not a bad Idea anyway to 'bark' it up a little. Good Luck. I'm smoking a 13.7LBer tonight. I'll put it in at 4PM, smoke for six hours at 180 and boost to 225 until internal 190. I plan to pull and cooler it around 8am before church and it will hold until lunchtime (probally about 1PM) when it is sliced).
20 hours should do it. Funny think with briskets, is they all finish differently. I cooked an 18 pounder that was done in 12 hours one time and had 12 pounders go 18. All depends on marbeling within the meat. Remember, fat side down to keep the fatshield between the heat and the meat. I also start at 180 for the first 4-6 hours, as I use a FEC 100 and it puts out more smoke at the lower temps. I flip mine over for the last couple of hours to let it self-baste. With your small 025 electric, it is probally going to retain much more moisture than my FEC and will likely get finished faster. If you get pressed against the time, you can always turn up the heat a little toward the end, not a bad Idea anyway to 'bark' it up a little. Good Luck. I'm smoking a 13.7LBer tonight. I'll put it in at 4PM, smoke for six hours at 180 and boost to 225 until internal 190. I plan to pull and cooler it around 8am before church and it will hold until lunchtime (probally about 1PM) when it is sliced).
Michael5 - welcome to the forum.
What smoker will you be using?
The other fine cooks gave you solid advice. Using 1.5 hrs/lb is usually pretty close. If your brisket finishes early you can wrap in foil, then towel and hold in an insulated cooler. It will stay hot for several hours.
What smoker will you be using?
The other fine cooks gave you solid advice. Using 1.5 hrs/lb is usually pretty close. If your brisket finishes early you can wrap in foil, then towel and hold in an insulated cooler. It will stay hot for several hours.
I will be using the sm025. It is just hard for me to wrap my head around a 25 hour cooking time, when people are saying they are getting these large briskets done in 12 hours, that is a huge discepency in time especially when you are going to entertain at a certain hour. I think I will shoot for 20 hours for my 17 pound brisket. If it is not ready at a certain time can I raise the heat a little ? Or if it is done can I lower the heat and hold or just hold in my oven at 140?
You can raise the heat or hold at 140* in the smoker. No need to switch to the oven. If you shoot for 20 hrs, and it finishes early, wrap it twice in heavy duty aluminum foil, wrap it in towels, and put it into a warm cooler (place it sun or use hot water), fill empty space in cooler with towels or newspapers. It will stay hot for hours that way and tenderize some.
quote:Originally posted by Ricg:
It is just hard for me to wrap my head around a 25 hour cooking time
It may or may not take 25 hrs. I'm guessing less. I've had 12 lb packers finish in just over 9 hrs; others have taken 14.
There's no law saying you have to smoke your brisket in one piece. If time is a crucial factor, cut it in two (against the grain of the flat)
Thanks for all the replys....I will be using a ST with temp set at 225. I plan on starting it at 7pm and if it reaches 190 a few hours early,I'll pull it, foil it and into the cooler...wish me luck!!
Last time I did a 12.6# packer, it took 18-1/2 hours in my AQ. Had it set at 225*
Well the meat went in at 9:00 pm temp is up to 200d. now and is set for 225d. I am looking forward to seeing what the temp is tomorrow morning. Thanks for everyones comments and suggestions. My wife could not believe the size of meat I was putting in! Happy 4th to everyone!
Thank you to all of you who sent me advice...Brisket turned out just great!!!...melt in your mouth kind of meat!
Took 18 hours and made me the smoking "king" around my family and friends!
Took 18 hours and made me the smoking "king" around my family and friends!
Similar experience here, brisket was a big hit maybe a little too tender took it out at 192* my 17 pounder only took 15.5. hours cooked at 225*. Thanks for everyones help.
Glad they turned out so well. I've seen a few briskets take less than an hr/lb. I think most go between .9-1.2 hrs/lb.