I will be cooking a 14lb. brisket for christmas meal.Planning to eat about 1pm. Will cook it at 225*. What would be the right time to start the cooking and have about 3 hrs. of ftc?
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WOW! I think maybe you need to try to answer a few questions before I/we can even GUESS. Are you gonna marinade? gonna inject? Select,choice,prime grade? Splitting the flat and point? slicing,chopping,pulling?
Not trying to scare you, just trying to get more info.Briskets can be a hard read.
Not trying to scare you, just trying to get more info.Briskets can be a hard read.
The search feature here can be a valuable tool 
I have seen many of the requests such as this. I do not want to negateor disrespect the many folks who ask for more details. Needless to say, they have valid concerns. Would it not be useful to provide answers in which one says what they would so under specific circumstances and provide a time? This could be at least a start.
For example, see the Brisket 101 on the Forum for a general guide. For myself, using Butchers injection, I plan on 1 to 1 1/2 hours per pound. I also have multiple temp probes in the brisket to see variations due to thickness and fat deposits. Using 195 to 200+ internal temperature for pulling the brisket, I have had success. (I have also tested resistance in the flat using temp probes.) Time alone is not helpful. As hs been said so often "It's done when it is done." If necessary, I FTC until it is time to eat. I do not foil and add apple juice etc. for more cooking time. I have had great success trying NOT to cook the brisket in juices etc. My briskets have been moist and sliceable with great flavor. I have even frozen briskets (Results in a decline in quality but sometimes necessary.) and had them be good when thawed out, though not as good as fresh out of the smoker.
There are many variables and different opinions by expert cooks on the web site. Just make a start with Brisket 101 and ALWAYS keep good notes on each cook recording time and temperatures along with recipe.
For example, see the Brisket 101 on the Forum for a general guide. For myself, using Butchers injection, I plan on 1 to 1 1/2 hours per pound. I also have multiple temp probes in the brisket to see variations due to thickness and fat deposits. Using 195 to 200+ internal temperature for pulling the brisket, I have had success. (I have also tested resistance in the flat using temp probes.) Time alone is not helpful. As hs been said so often "It's done when it is done." If necessary, I FTC until it is time to eat. I do not foil and add apple juice etc. for more cooking time. I have had great success trying NOT to cook the brisket in juices etc. My briskets have been moist and sliceable with great flavor. I have even frozen briskets (Results in a decline in quality but sometimes necessary.) and had them be good when thawed out, though not as good as fresh out of the smoker.
There are many variables and different opinions by expert cooks on the web site. Just make a start with Brisket 101 and ALWAYS keep good notes on each cook recording time and temperatures along with recipe.
I'd plan on roughly 1.25 hrs/lb. They cook faster than a pork butt. Probably cause they're thinner than a PB. I'd shoot for 18 hrs, then check with a temp probe once it hits your temp to determine if it's done. If the probe slides in and out like butter, she's ready. Also, plan for about 1.5-2.0 hrs FTC so you have some flexibility. If you plan 3 hrs FTC and it finishes early, you could be serving safe but yet luke warm brisket. IMHO.
Remember. You can adjust your smoker temp up or down towards the end of the cook based on how the brisket is progressing. This can buy you some time either way.
That's a nice size packer. I'm sure it'll turn out great. Happy smoking.
Remember. You can adjust your smoker temp up or down towards the end of the cook based on how the brisket is progressing. This can buy you some time either way.
That's a nice size packer. I'm sure it'll turn out great. Happy smoking.
Oops. I would be remiss if I didn't suggest reading Brisket 101 in case you haven't already. Like the title suggests, it's our primer course.
I'm no expert,but the fine cooks above seem to be suggesting that you give yourself more time than you expect.The reading of Smokin's Brisket 101 will also lead you to tips for holding that packer for several hrs.
Many of us at comps like to get packers that size on about 8PM for turnin around 1PM,if we have checked the cooking spot in our cooker and found it to actually be 225*.Like said above,we might manage temps to keep it moving on time.
I've pulled mine out of the hot box after eight hrs and it is still too hot to touch.
I've found that gradually opening that foil and letting it come closer to room temp will greatly improve the slicing.
Have fun.
Many of us at comps like to get packers that size on about 8PM for turnin around 1PM,if we have checked the cooking spot in our cooker and found it to actually be 225*.Like said above,we might manage temps to keep it moving on time.
I've pulled mine out of the hot box after eight hrs and it is still too hot to touch.
I've found that gradually opening that foil and letting it come closer to room temp will greatly improve the slicing.
Have fun.
I'm really hesitant to give times on something as hard as a brisket is to cook,especially if its for something IMPORTANT like Christmas lunch. You'll find that there may be more than 2 hrs difference from one brisket to another that looks the same grade.
If you marinade it, the time will/can be faster then if you just rub it and yep it depends on how long.
Injections can help with the moisture content of a brisket if you have a select or lower choice grade. Grade can be told by looking at the back of the crov package. It should say, unless it is ungraded, then who knows how old the milk cow is?
If you are trying to use it to make slices then I would allow around 1 1/2 hrs/lb if you AREN'T using a marinade or injection and it is a select or lower choice grade. It will probably finish out in the 200*+ range, but who knows?
Like Tom said, who is an expert, I would allow 3 or 4 hrs resting time and you can FTC in a prewarmed cooler, might be beneficial to the brisket.
I'm sure you have more questions? so ask!
Good luck and happy holidays
If you marinade it, the time will/can be faster then if you just rub it and yep it depends on how long.
Injections can help with the moisture content of a brisket if you have a select or lower choice grade. Grade can be told by looking at the back of the crov package. It should say, unless it is ungraded, then who knows how old the milk cow is?
If you are trying to use it to make slices then I would allow around 1 1/2 hrs/lb if you AREN'T using a marinade or injection and it is a select or lower choice grade. It will probably finish out in the 200*+ range, but who knows?
Like Tom said, who is an expert, I would allow 3 or 4 hrs resting time and you can FTC in a prewarmed cooler, might be beneficial to the brisket.
I'm sure you have more questions? so ask!
Good luck and happy holidays
quote:Originally posted by Tom:
I'm no expert
Fiddlesticks!
Some days it's better to be lucky than good.Anyways,you take 'em when ya get 'em. 
Fair nuff Tom
Merry Christmas to you and your lovely bride!
Merry Christmas to you and your lovely bride!
Thanks,you too.
Coming this way this winter?
Coming this way this winter?
Thanks for all the replies. I have read brisket 101. This is not my first brisket, the others have turned out great! I just have not had one this big before. I don't get to cook brisket too often because it is rather expensive. I will be putting a rub on it and will put it on about 6 or 7pm and adjust the temp. as needed. Thanks again.
quote:Originally posted by Tom:
Thanks,you too.
Coming this way this winter?
PM sent to you.
The nice thing about larger briskets is they can cook better and you have more" better" areas to work with.You learn what to look for with a large one and how to serve the different areas to suit your family.
No,the frozen isn't as "great" as fresh off the cooker,but portions can still be great for a quick dinner-if you don't cook packers a lot.
No,the frozen isn't as "great" as fresh off the cooker,but portions can still be great for a quick dinner-if you don't cook packers a lot.
quote:Posted December 19, 2010 06:26 PM Hide Post
Thanks for all the replies. I have read brisket 101. This is not my first brisket, the others have turned out great! I just have not had one this big before. I don't get to cook brisket too often because it is rather expensive. I will be putting a rub on it and will put it on about 6 or 7pm and adjust the temp. as needed. Thanks again.
Shoer,
Around my neck of the woods we pay less tha $2.00/lb for packers. if you buy a point or flat expect to to pay $5.00 to $7.00/lb. I always buy the full packers. Sometimes on sale for around $1.80/lb. I usually figure an hour and 15 min per pound