18 lb brisket, only 16 hours?

Discussion in 'Beef' started by plj, Oct 4, 2009.

  1. plj

    plj Meat Mopper

    Smoked my first full packer brisket last night, 18.5 lbs. Straight from the fridge to the smoker (not pre-heated) at 3:30 saturday afternoon, because I was figuring about 20-24 hours. Temp set to 215. This morning when I got up at 7, the flat was at 190, the point at 180 -- only 16 hours from cold meat & cold smoker to done!

    I know, smoke to temp, not time... you're all right, it works, I do. But 16 hours for such a big packer? Is that as unusual as I think?

    My smoker is a cabelas electric, I supplement with charcoal, and I use a PID temp controller. I also double check the temp with a spare meat probe... all was fine, so I dont think my temps were off.

    Well, the flats in a cooler, the ends are back in the smoker now. The good news is I had brisket for breakfast, will have a massive sandwich for lunch shortly, burnt ends during the games this afternoon, more for dinner... Not complaining mind you, but sometimes it makes it hard to plan meals.
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    With an electric smoker keeping a fairly consistent temp over long periods of time, your brisket may have cooked faster than others that may have used a stick-burner or charcoal fueled rig.
  3. flash

    flash Smoking Guru OTBS Member

    You did have water/sand in the pan?? [​IMG]
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Did a 14 pound brisket in 10 hours recently in the drum. It happens. Sometimes they just surprise ya.

    That's what the cooler is for. [​IMG] The cooler is your friend.

  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I know that beef smokes alot faster but 18.5 smoke in 16 hours thats fast and it does happen to. I smoke a 12+ lber Sirloin Roast one time in like 6 hours or so.
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Was it a left hand or a right hand brisket? Left handers cook faster than right handers, steers lay on their right sides if I remember correctly and the meat toughens more.
  7. nate_46

    nate_46 Meat Mopper

    Sorry about this, I couldn't resist!! My mind just jumps to conclusions sometimes......... Here goes....

    So what is the steer is ambidextrous?[​IMG][​IMG]

    Maybe it wasn't that funny, but when I read your post it was the first thing to come to mind.

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