Smoking brisket

jerseyguy63

Newbie

Original poster

Jun 2, 2013

16

10

• Jul 4, 2013

• #1

Ok. I've been maintaining a 225-250'ish temp, 8 1/2 lb brisket. How long should it take to get to approx. 200`? It's been around 7 hrs, and creeping upward. At 167 now. Am I screwed?

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jul 4, 2013

• #2

You wanna figure somewhere around 1.5 Hours per pound to the 200* mark. thats 12+ hours. Have you hit a stall at 167*? 

 

jerseyguy63

Newbie

Original poster

Thread starter

Jun 2, 2013

16

10

• Jul 4, 2013

• #3

It's just been slowly creeping since 160. It's at 171, and that's 7 hrs and 15 min.

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jul 4, 2013

• #4

well not sure when dinner was planned..Im assuming probably soon. Ive had that happen before people waiting around for the main course. Ive taken it out and wrapped it in foil to lock in the juices and maybe bump up the temp in the smoker. Help it push through the stall and cook a little faster. 

Mike

 

jerseyguy63

Newbie

Original poster

Thread starter

Jun 2, 2013

16

10

• Jul 4, 2013

• #5

Lol. Thanks Mike. Thank God I had ribs and other things. Guess I have a few more hours to go?

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jul 4, 2013

• #6

Technically your brisket is done when the IT reaches around 160 degrees F. However for a brisket to be truly tender it will need to continue to smoke for longer (target temperature around 185 degrees F. I would foil it if you are truley needing it quicker than planned.. and bump the temp up a few degrees..

Just remember to leave some time to "rest" in the foil when its out of the smoker for a bit to redistribute the juices... 

Mike

 

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webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jul 5, 2013

• #7

How did it turn out? Jerseyguy?
Mike

 

jerseyguy63

Newbie

Original poster

Thread starter

Jun 2, 2013

16

10

• Jul 5, 2013

• #8

10 1/2 hrs later, turned out pretty damn good. Great bark, nice and tender. Thanks for asking Mike.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Jul 5, 2013

• #9

jerseyguy63 said:

10 1/2 hrs later, turned out pretty damn good. Great bark, nice and tender. Thanks for asking Mike.

Click to expand...

Let's see that brisket Jersey!

Bill

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Jul 5, 2013

• #10

jerseyguy63 said:

10 1/2 hrs later, turned out pretty damn good. Great bark, nice and tender. Thanks for asking Mike.

Click to expand...

YAY! Glad it turned out.
. just picked up a couple 10# on sell for 1.25lb.. cant wait to get one on the smoke since I suffered through watching everyone elses on here all week.. my turn :biggrin:
Mike