First time brisket smoke - help with timing

Discussion in 'Beef' started by cswinton, Jul 9, 2016.

  1. I'm going to be doing my first smoked brisket on Monday and need some help with ballpark timing so I can plan accordingly (I have to work around a lot of kid carpooling and such ;)  I'm planning on cooking two ~8-9lb briskets on a 22" WSM. I've smoked a lot of other meats on the WSM so operating that within the desired temperature range shouldn't be a challenge. For my first cook I plan to foil at 160-165 degrees and put back until done. Assuming I keep my WSM 225-250 from start to finish, what would a typical time be from start to foil and then from foil to completion?  Obviously there are a lot of variables, but I'm trying to plan things so we can have meat ready to eat by 5pm.  I'm guessing planning to finish by 3-4pm with some rest time (for me and the meat) is best.

    I don't have the luxury of winging it and seeing how long it takes on my own for this one so I'm asking for some guidance!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    At 225-250 you would figure about 1 1/2 hours per pound.

    So a ballpark time would be about 12-13 hours.

    Al
     

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