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New here!

post #1 of 10
Thread Starter 

Hi,  My name is Colleen.  I am in the Portland Oregon area.  My smoker is a Louisiana Grill CS 450.  I have had it for about 3 years and am still learning but everything turns out well so that part is great!  My biggest issue is when to start cooking.  I am making a brisket (9 LBS flat) for Easter and am not sure when to put the meat on the smoker so that I have it done and rested by noon on Sunday.  I am thinking of putting it on at midnight but not sure if that will get it done too early or too late!  Yikes!  

post #2 of 10

Welcome Colleen!


Everyone is so helpful and you'll just adore it here! I'll let the brisket masters answer your concerns, but I'll invite you to come join our "winos" group (if you drink wine or enjoy it at all) which you can do by clicking up in the "Groups" section.


We have a lot of fun over there!


Meanwhile, welcome indeed! It's a fabulous place and nice that you're part of it now!


Cheers! - Leah

post #3 of 10

Good afternoon Colleen and welcome. Rule of thumb is about 1.5 hours per pound at 225º give or take, wind, weather and temp are all factors. I am thinking your smoker is a pellet type, kind of set and forget?  Since you are doing a flat it should get up to temp a little faster than a whole with the point. When I do brisket I always do a whole packer and figure at least 12 hours. then time to wrap in a couple old towels and in the cooler for at least another hour. You could start earlier and if it gets done quicker, it doesn't hurt a thing to wrap it and stick in the cooler until you are ready.


Gary S

post #4 of 10
Thread Starter 

Thank you so much Gary!  This is very helpful!

post #5 of 10
Thread Starter 

Thank you so much!  I love wine!  I even have a small vineyard that I manage.  I had no idea of what to do but have figured it out over the past 6 years :)  

post #6 of 10
I agree with Gary on the 1.5 hours/lbs but i have started leave mine wrapped in towels in the cooler for at least 2 hours. May just be me, but I think it is more moist. I left a 7# flat in the cooler for 3 hours a couple of months ago and it was still almost to hot to touch when I sliced it
post #7 of 10
Thread Starter 

Thank you Chuckles!  I appreciate the confirmation about the brisket!  

post #8 of 10

Hello Colleen.  Flats are easier to time.  The folks have given you great advice.  I know you didn't ask but thought I'd throw this in.  The only thing I would add is that I use packer trim, point and flat.  I feel the 2 compliment each other.  Should you decide to try one at a later date, the snag comes when adding the point.  The point has connective tissue and a larger fat content.  Kinda like pork butt.  The benefit of the taste I feel is worth it but the timing goes WAY off.  Packer brisket is done when it is done.  Also each one of the same weight seems to have a mind of it's own.  Just thought I'd throw this in for when you have your feet under you and want branch out a little more.  Chuckles adds a great tip,  cook early and then wrap in foil and towels and into a cooler.  Better yet put hot water into that cooler about 30 minutes before pulling your brisket off, dump out the water and then dry well and keep it closed.  That brisket will hold for 3-4 hrs easy.  Just a few thoughts for next time.  Be sure to post Q-View.  Keep Smokin!


post #9 of 10

Hey Collleen


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



post #10 of 10
Thread Starter 

The people here are so great!  I love this site..so glad I found it.  :)  

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