- Nov 19, 2014
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Just my opinion, for what it's worth....you might be looking at dinner as opposed to lunch at 225. I'm no expert on brisket but, on average, I always allow 2 hours per pound on butts. I've read posts from guys that have 15 pounders done in 8.5 hours approximately, at 250, then a rest of a few hours is suggested. Very interested if all goes according to your plans so keep us posted
I had to separate the point from the flat for it to fit in my MES. I plan on starting it tonight around 8pm and I'm thinking its going to be 12-14 hr smoke at 225. i hoping to have it ready for lunch time tomorrow!