or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket advice
New Posts  All Forums:Forum Nav:

Brisket advice

post #1 of 7
Thread Starter 

I got 2 flat beef briskets totalling 9.5 lbs. I'm thinking about starting them at 6pm tonight and then taking them out about 10am tomorrow morning. I'm wondering if this is too long? I was planning to wrap them in foil and let them sit in the cooler with towels for 3 or 4 hours once they reach 185 internal.

post #2 of 7

What kind of smoker are you going to use, and what temp will you be cooking at?

post #3 of 7

just remember...go by internal temp...NOT by time..if you plan on slicing for sammies take to 195 internal temp..if you want to pull the brisket take it to 205 internal temp..don't forget the resting period in a clean cooler.

 

post #4 of 7
Quote:
Originally Posted by Cyclonesmoker View Post

I got 2 flat beef briskets totalling 9.5 lbs. I'm thinking about starting them at 6pm tonight and then taking them out about 10am tomorrow morning. I'm wondering if this is too long? I was planning to wrap them in foil and let them sit in the cooler with towels for 3 or 4 hours once they reach 185 internal.



If your planning on smoking at 225 and removing at 185  I'd say that's long by several hours.

If 185 is your target and your plan is to eat around 1:00 or 2:00 PM I'd suggest starting around 6:00 AM at 225. I believe you should still have a couple hours to FTC

 

Don't forget the Qview

 

post #5 of 7
Thread Starter 

I have a GOSM propane. I was gonig to cook at 200-225

post #6 of 7

Yeah go with temp.  I think that you will hit 185 alot sooner than planned.  I would start around 9:00pm or so if you are wanting it done for about 10:00am. 

post #7 of 7

If you are talking about a 5 lb. brisket you can figure about 10 hours max if your going to 205. If your only going to 185, then I think it may be a little chewy & it will be done a lot sooner.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket advice