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.
Help with 25 lbs of brisket on a traeger
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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.