1st Brisket Questions

lowcountrygamecock · Feb 11, 2015

Looking to smoke my first brisket this weekend. Sounds like my local Sams has a few in stock around the 14lb range. I'd like to have it ready to eat around 5 pm Saturday night. What time should I plan on putting it in the smoker? I would prefer putting it on Friday night and letting it cook through the night versus waking up in the middle of the night to put it on. If I put it on around 10 pm Friday night what time range should I expect it to be finished? If it's finished way before 5 can I foil it and cooler it for a couple hours?

I plan to use a 40" MES to smoke with amazen pellet smoker tray. What wood should I use? I have cherry, hickory and oak pellets.

And finally foil or no foil?

gary s · Feb 11, 2015

I'm not a MES guy, I have an RF, Brisket does real well with hickory, I smoke at 225 º and If I were wanting to eat at 5:00 PM I'd start about 2:00 AM, there is no set time for cooking briskets, it's done when it's done. You want enough time for it to cook then rest a bit before slicing. It's not so much the weight as the thickness. I've done a lot of briskets and posted several thing that may help. see if there is something in there that will help.

http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

Gary

trabba · Feb 11, 2015

Best estimate is about 1.5 hours per pound but don't be surprised if it takes longer than that. I had a 9 pounder take almost 2 hours per pound last summer and I was holding a fairly steady 225.

As for foil and cooler, absolutely you can. I have only done 3 briskets thus far but have finished all 3 that way and they have turned out great.

For woods, lately I have been a fan of mixing cherry and hickory but it is really up to you and what flavor you are going for.

I foil for almost everything I smoke but I tend to be impatient or decide to do something last minute.

gary s · Feb 11, 2015

Just, don't count on just time !!! Example; you have a 10 # Brisket, the thickest part is 4" thick you figure 1.5 hours per lb. 15 hours, You also have a 20 # brisket, the thickest part is 4.5 inches thick x the 1.5 hour rule 30 hours ? NO

Read my post, it will help you better understand

http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

Gary

lowcountrygamecock · Feb 11, 2015

Oh yeah I know from experience with butts that time should only be a guide. That's all I was looking for. I always cook to temp. I was just shooting for a general idea.

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1st Brisket Questions

lowcountrygamecock

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gary s

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trabba

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gary s

Gone but not forgotten. RIP

lowcountrygamecock

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