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Help with 25 lbs of brisket on a traeger

post #1 of 4
Thread Starter 

Hey everyone, I have 25lbs of brisket to do on a traeger texas smoker, any idea on how long I should smoke it for. Any help is appreciated.

post #2 of 4

What are the cuts?  Points?  Flats?  Both?  Are they separated or not?  One piece, 2 or 4?

 

Generally for a packer brisket, you're looking at between 11-15 hours cook time if you maintain 225-250* in the cook chamber.  Smaller pieces cook faster.  It's not really about time; it's about meat temp.  "It's done when it's done" is the motto around the smoker.  Your 2 main temp goals are:

 

165* -- smoke until you hit this mark, then foil (you will hit a plateau or "stall" -- wait it out & don't panic.  The connective tissues are breaking down.)

 

195-205* for slicing or pulling.

 

Cheers!

post #3 of 4
Thread Starter 

Thanks for the response they are 3 flats. I will simply grab the lawn chair and cooler and hang out after about 12 hours, could be worse.

post #4 of 4

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Yepper I would fill that cooler full of beer and you are set. Now you have some good eaten there. So Don't forget the Q-view for us out here too.

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