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Brisket Temp Projections

post #1 of 7
Thread Starter 

I'm smoking my first brisket this weekend, probably a 12lb packer. Can anyone offer some rough projections on what temps can be expected?

12lb brisket = 18 hour cook, correct?

Won't it get to 140 - 150 degree's quickly and then slow down? I'm thinking of putting 5 hours of smoke on it in the evening, then foiling and putting it in the oven overnight until 200. Separate and cube the point. Then mix the cubes with rub and put them back on the smoker for 2 hours, then mix cubes with bbq sauce and put back in smoke for another 2 hours.

Have I got a decent plan?

post #2 of 7

You should figure roughly 2 hours per pound which would put you at around 24 hours @ 225. Most guys keep them in the smoke until the internal meat temp reaches 165, then foil. If it gets done early you can keep it wrapped in the foil & then wrap it in towels & put it in a dry cooler. It will stay hot for hours. Also the burnt ends only need about 2 hours in the smoker total. 4 hours will probably dry them out. You may want to put the rub & sauce on at the same time & put them in the smoker for a couple of hours. Good luck & don't forget the Q-view!

post #3 of 7

   Vision,Al's got at good plan when you wrap,I however,do not wrap let more bark form(it's a Texas thingy). Mine gets S/CBP with maybe Garlic or Onion in the mix,rub generopusly all over and place it in my Smoker and don't open the lid at all until my projected time (at 220*f or close). then I check it for done .But that' s  just merolleyes.gif, I do things differently.

    Hope it all comes out good and,

post #4 of 7

I cooked 6 briskets last weekend.  I ran the smoker between 190 and 220.  I didn't even check the internal temp. (crazy!) I put them on at 11am on Friday morning and took them off Saturday morning around 9am.  I don't wrap them in foil I "tent" them in a pan which I did that night around 11pm.  I added a few cups of apple juice to the pan.  i then put them in a cooler for a couple of hours.  This really works well for me because the meat is very tender and the juices from the beef mix with the apple juice.  I like to serve the juice with the meat.  Very good stuff.  Hope this helps.  I think after time you will start to just have a feel for it.  It seems that the less you worry the better it turns out.  good luck.

post #5 of 7

I always figure 2 hours per lb like Al said that way I know I will have plenty of time and my meat will be done before its time to eat. There is nothing worse then having people standing around waiting for the meat to get done. I would much rather have it done way early and just keep it warm in the cooler for several hours while you wait for eating time. They will stay warm for hours and hours wrapped in foil then in towels and put in a cooler.

post #6 of 7

I have gotten to the point I smoke them the day before and not worry about times.  I will also have something that can be faster, like meatloaf, chicken etc.  I then rest the brisket and put in frig for the next day. If I reheat I use a steamer. 

post #7 of 7

I always put mine in around 6 PM and after about a 1hr i close up smoke and start smoke for about 4-6 hrs at 180 drink beer till smoke stops.  Let it cook slow while i sleep turn heat to 225 in morning never have problem with them beiing done.

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