Timing a cook

A general rule of thumb is 1.25 hrs @ lb at 225.

I'd start it at 235 at 10 pm and check it at 5 am. That should get you to plateau and you can kick it up as needed. Better to have it done by noon and FTC vs sweating bullits at 2 pm.

Take into consideration the net weight after trimming for timing.

^^^^^^^ He's got it.

thank you, sounds like a plan.

I think a brisket only gets better if you foil it and let it rest 3 or 4 hours before serving it. Therefore I always plan to have it ready early. Just double foil it, wrap it in a towel and rest it in a cooler. It will stay plenty hot for a long time.

That didn't turn out like I thought it would. Put the brisket in at 7pm @225 thinking if anything I'd be pushing a little to get it done by noon. checked it at 5:15am and it was at 188f and fork tender. Even the point was almost done.I just cut up point for burnt ends and put back into the smoker. Took the flat and foiled it and into a good cooler. I have to hold this for 8 hours now. This was a choice packer with a lot of fat. It sure did cook fast and I am really glad i didn't over-sleep.

Wow...that was fast...especially for a 225 setting.

Have you verified your smoker temps recently?

Less than 45 minutes/lb. Super Cow.

well, it turned out to be a big hit, not even left-overs. I will check the temperature calibration this week because that is just too fast. It is however easier to deal with too early then having people wait ...

I try to plan on having 2-3 hours to FTC just for that reason. If anything goes wrong I like having the 2-3 hours for Plan B to kick in. Waiting people are not happy people.

used a 6" digital thermometer inserted in the top of the smoke with smoker set to 225 ... it read 229 . Inserted a longer 12" thermometer and it read 225 so pretty good. No explanation why this cooked so fast.