16 lb beef brisket smoking help

jahgro

Newbie

Original poster

Jan 28, 2012

9

10

Texas

• Sep 2, 2012

• #1

So, I'm smoking a beef brisket tomorrow.  It weighs in at 16 pounds.  I've never done one this big before.  I plan on waking up at 4am and starting the smoke.  I want to smoke it for about 6 hours at about 225.  I then plan on moving it into the oven and cooking it for 6 more hours at 250-275.  Does anybody see anything wrong with this?  Should I give it more heat in the oven?

-Jason

 

smokeasaurus

Newbie

Sep 2, 2012

12

10

San Fernando Valley, California

• Sep 2, 2012

• #2

I would smoke it on the pit until internal is at the very least 150. This way the briskie has all the smoke it needs. Might take more than six hours to get to that internal temp...ya got a big brisket. You could go at 250-275 in your pit. I am more of a power smoker and I have good luck with the higher temps. When it hits 150-160 internal, wrap it in HD foil and get er in the oven...probably set the oven for 325. Around 190 internal do the toothpick test to check for tenderness...way more accurate than temps....temps are more of a suggested doneness..if the toothpick goes in and out like butter...get er out of the oven and let her rest wrapped up in a blankie for at least two hours.........will slice like warm butter..............hope this helps....there are many good ways to do a briskie...............

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #3

The last one I do was 13 1/2 lbs. Got the whole thing done on the smoker in 9 1/2 hours mol.  I had to cut mine in two piece due to the size of the vertical.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket

I would atleast try to reach your wrapping stage before placing in the oven (160 to 170º)

 

Last edited: Sep 3, 2012

smokeasaurus

Newbie

Sep 2, 2012

12

10

San Fernando Valley, California

• Sep 2, 2012

• #4

Flash said:

The last one I do was 13 1/2 lbs. Got the whole thing done on the smoker in 9 1/2 hours mol.  I had to cut mine in two piece due to the size of the vertical.

http://www.smokingmeatforums.com/t/117521/super-bowl-brisket

I would atleast try to reach your wrapping stage before placing in the over (160 to 170º)

Click to expand...

I was kinda thinking that due to the size and weight of this brisket being 16 lbs that by the time it does reach 150-160 internal it will be pretty well smoked...now I am thinking is it 16 lbs untrimmed?? Have you trimmed it yet?? Are you gonna trim it??

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #5

smokeasaurus said:

I was kinda thinking that due to the size and weight of this brisket being 16 lbs that by the time it does reach 150-160 internal it will be pretty well smoked...now I am thinking is it 16 lbs untrimmed?? Have you trimmed it yet?? Are you gonna trim it??

Click to expand...

 It will have pretty much reached its level of smoke internally by that time. Surface will still take on some smoke. The longer you can wait before foiling, usually the more bark you will see.

 

Last edited: Sep 2, 2012

smokeasaurus

Newbie

Sep 2, 2012

12

10

San Fernando Valley, California

• Sep 2, 2012

• #6

Gotcha.

 

jahgro

Newbie

Original poster

Thread starter

Jan 28, 2012

9

10

Texas

• Sep 2, 2012

• #7

smokeasaurus said:

I was kinda thinking that due to the size and weight of this brisket being 16 lbs that by the time it does reach 150-160 internal it will be pretty well smoked...now I am thinking is it 16 lbs untrimmed?? Have you trimmed it yet?? Are you gonna trim it??

Click to expand...

I have not trimmed it yet.  I probably will.  I don't know much about trimming, but I usually take the fat off of the bottom, and slim the fatty side down to about 1/4-1/8 inch.

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #8

Jahgro said:

I have not trimmed it yet.  I probably will.  I don't know much about trimming, but I usually take the fat off of the bottom, and slim the fatty side down to about 1/4-1/8 inch.

Click to expand...

 I know in the one I posted, I trimmed very little off other than the thickest fatty areas.

 

jahgro

Newbie

Original poster

Thread starter

Jan 28, 2012

9

10

Texas

• Sep 3, 2012

• #9

Well, I got the brisket in at 430 this morning.  At around 1100 I checked the temp.  I always put the point closer to the firebox and the temp of the point was around 185-190.  The flat was about 160.  So I took it out of the smoke and wrapped it.  I have it in the oven now at 220, I may lower that a few degrees but we will see.

I plan on cooking it for 3 more hours in the oven.  I then plan on putting it in the cooler for 3 hours until it is time to eat.
 

 

cabrego

Smoke Blower

Jun 25, 2012

95

13

McAllen, Tx

• Sep 4, 2012

• #10