- 7 Posts. Joined 2/2014
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CrazyQ summed it up nice. I have never done a brisket less then 8lbs so as to how long it would be hard for me to say but 8lbs to 10lbs take me from 10 to 15hrs depending. I stay around 225ish. Just don't rush it. It can rest in a cooler for hours and still be perfect.
I do turkeys for my wife a lot..
1)Rub and Brine
2)Get fire going at 300 to 350(Makes Skin Crispy)
3)Set in a pan on the smoker with 8 to 12oz of beer yes actually put the bird in the beer.(I use a Cider beer)Angry Orchard. Start with breast side down, after about an hour turn turkey to breast side up. When end of legs and tops of wings start to burn cover them with foil. That part cooks faster then the rest.
4) Rest after cooking and enjoy